Even if I didn't eat a primarily vegan diet, I'm pretty sure I'd prefer tofu egg-less salad to the real thing. I love the texture of roughly crumbled tofu, the way you can flavor it any way you want, and the absence of heavy mayo (plus it keeps a lot better). Lately, my favorite tofu "egg" salad is one that incorporates bold curry powder, plump golden raisins, and roasted pumpkin seeds. Served as a sandwich or on a bed of greens, it makes an easy and healthy lunch. More

I was a vegetarian for a good fifteen years — all through college and most of my twenties. It was never a huge struggle for me because my family didn't eat a great deal of red meat growing up and I wasn't crazy about fish at the time, so it was a natural transition in many ways. I went to college in Boulder, CO, and as anyone who either lives or has visited Boulder knows, it's a very tofu-friendly city. It's been years since I've been back, but I recall eating my fair share of tofu scrambles while there and recently I've been recreating a few of my favorites at home. More

If you're allergic to soybeans or want to reduce your consumption of soy for other reasons, foods like tofu, miso, and soy sauce are out. A soy-free diet can be even harder if you're a vegetarian or vegan. Check out this list of soy alternatives and leave your own suggestions in the comments. More

Time seems to speed up this time of year as we near the holidays. In preparation, I like to make and freeze a big batch of Asian dumplings like these tofu and kimchi-filled Korean mandu. They're easy to heat up as a bite to eat between running to events and make a nice appetizer for guests, too. More

Beans and grains, we love you in veggie burgers, but we're asking you to take a backseat for this one. Like their namesake, the star ingredients in these 10 recipes are all vegetables. From beets to micro sprouts, broccoli to corn, your veggie burger just got a lot more colorful and garden-friendly. More

A bowlful of brown rice, tempeh, kale, and other veggies has "health food" written all over it, but in our house we hardly think of this recipe as macrobiotic or vegan or anything else but satisfying. Brimming with the perfect balance of flavors and textures, it satiates the senses and even has my barbecue- and burger-loving guy requesting it for dinner. More

Have you heard of tofu misozuke, i.e. miso marinated tofu? It's been called "vegan cheese," "vegan butter," even "vegan foie gras." While I suppose there's some (delicious) truth in those statements, I think tofu misozuke is amazing stuff on its own, without all the animal-product based comparisons. Just what is tofu misozuke and what can you do with it? Read on for more information. More

Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them – and it isn't hard – they just might become one of your go-to ingredients for braises, stir fries, soups, and salads. More

Do you not want to just reach into the computer and grab a handful of these crispy coconut chips? So-called fake meat bacon substitutes don't normally hold much allure for us, but this recipe from Fettle Vegan...this is different. This could be a game changer. More

Have you discovered soy curls yet? If not, you need to—whether you are a vegetarian or not. These soy curls are not your mama's textured vegetable protein, that's for sure. They are hip and tasty and just waiting for your next lunch salad or BBQ sandwich craving. More