After the rich indulgences of Thanksgiving, I wanted nothing more than a big pile of fresh fruits and vegetables. Fortunately, our CSA share came to the rescue with a crisp Napa cabbage, peppery pink radishes, and mandarin oranges to awaken the palate. I threw in some zesty baked tofu and crunchy Asian pear, and the result was this vibrant and nutritious cool-weather salad. More

Lasagna is the quintessential easy–to–throw–together, comforting, affordable and satisfying dish to serve a crowd. Think of the bubbly cheesiness being cut through by bright tomato sauce and perfectly cooked noodles. It's the perfect food!

This recipe also includes my secret weapon ingredient, which lightens the richness up a smidge and no one will ever know. Can you guess what this mystery item is? Don't knock it till you try it! More

Last week we shared a recipe for Carrot-Ginger Dressing, which we use on everything from salad to sandwiches. One of our favorite ways to serve this sauce is over tofu-hijiki patties. The patties happen to be vegan but most importantly, they're packed with umami flavor. More

Tofu is one of those foods. You're either game or you're not. Maybe an old roommate or girlfriend cooked it for you a certain way that made you do a double-take. Not half bad. But back at home, perhaps you're still struggling. If this is the case, we have a trick you're going to like. More

Simple and refreshing hiyayakko is a quintessential summer dish in Japan. I can understand why: it takes minutes to make, doesn't require the stove or the oven, and is one of the best ways to appreciate the subtle flavor of fresh tofu. More

Q: I recently bought a bulk-sized batch of tofu, only to get home and discover it is of the silken kind.

What can I do with silken tofu? Most of the recipes I see are for firm tofu that you either bake or sauté. What can I do with the silken kind?

Sent by Joyce More

Boneless skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often served dry, chewy and tasteless. I usuall avoid now BSCBs in favor of more succulent boneless, skinless thighs. I do have one method, however, that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time. More

Marshall delivers up–to–the minute news on the widely–read, New York Times–syndicated, technology blog, Read Write Web, where he acts as co–editor and writer. He also delivers us the most savory, 'oh yeah'–inducing, veggie–laden tofu scramble and a recipe for the perfect day. More

We've been talking about soy a lot this week, from tofu to more tofu to edamame and even soy cheese. For many vegetarians and vegans (and people who grew up in Asian households!), these are dietary staples.

So why would I, a lifelong vegetarian who considers tofu one of her favorite foods, decide to stop eating so much of it? More

So "vegan-ish" isn't really a thing, but this recipe is so close we can almost taste it! With a few small adjustments this recipe can be entertaining a crowd of all types, no matter what their dietary restrictions. This pie is such a rich and indulgent mixture of tofu, chocolate, and agave that you don't even have to bake it! More