How often do you pull out a block of leftover tofu, only to discover that it has gone bad? We have two storage methods for you: one that will keep tofu fresh for a few days and the other for months. They'll work with both firm and silken styles of tofu. More

I used to avoid eating tofu because of the genetically modified organisms found in many soy products and a lack of options for buying it very fresh. But then I moved to Lawrence, Kansas and found the extra firm tofu (and tempeh!) created by longtime local favorite Central Soyfoods. A few reasons they won me over: More

Let's clear something up at the start, shall we? Tofu does not have to be bland. There are many kinds to buy and multiple ways to prepare it. But let's skip all that for a second: if you're looking for simplicity, then there's really only one cooking method you need to know to make tofu that's delicious, versatile, and perfect for weeknight meals. Learn this simple, no-fail way to cook tofu, you'll never be disappointed. More

This past weekend I joined my family for a lazy afternoon in the park. The sun was blazing, we rode our bikes, and a water fight ensued, which we followed up with some serious napping. When we woke up to a subtle, perfect breeze, we dove into this tofu "egg" salad with gusto. More

When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient. More

The old joke about someone being 'vegetarian except for bacon' is a bit stale but nonetheless, it harbors some truth. Bacon is one of the most missed foods when people give up eating meat and often the first one back (the "gateway meat"). Still, most vegetarians I know have found many inventive ways to add bacon's delicious qualities into their food without using actual bacon itself. For me, bacon's appeal is the coming together of three things: fat, smoke and salt. I suggest addressing each of these when searching for a way to add bacon-y goodness to vegetarian and vegan foods. Read on for several suggestions. More

Silken tofu makes an excellent base for creamy dips without the use of sour cream or other dairy. In this bright and zesty green dip, we combined tofu with peas and Mexican-inspired ingredients like cilantro, jalapeño, and lime. More

Is it me or does tofu seem to go bad in the blink of an eye? I'm constantly reaching for the second half of a block of tofu only to find that it's gone funky and foul in what seems like a matter of days. Never again. From here on out, I'm freezing my leftover tofu. More

It seems everywhere I turn lately there are articles and ads on dieting, cleanses and eating clean. Sure it's the New Year and everyone is looking to make positive changes. But there's plenty of room within that for, say, a hefty and satisfying meatball. More

Happy New Year! If you're anything like your fellow American, you probably spent some time yesterday making resolutions and thinking about ways you can eat better. Mark Bittman spent some time on the topic, too. More