Katherine loves soft tofu, but she needs more ways to cook with it. Can you help her?

I love soft, silken tofu — but pretty much every tofu recipe I can find calls for extra firm. Do you know of any great recipes for soft tofu? More

What looks like a loaf of bread above is actually the beginnings of seitan, a vegetarian protein that's made from wheat gluten. Also known as wheat meat, seitan (pronounced say-tahn) has a meat-like texture and fairly neutral flavor that can be enhanced in different ways. Growing up with Chinese-style canned seitan, I had never been a big fan until I tried a friend's homemade version. Far from the dense and rubbery "satan" of my nightmares, it was pleasantly chewy and deeply savory. Trying my hand at homemade seitan is one of my new year's cooking resolutions. Have you ever made it?

We're newly obsessed with baked tofu at our house! These little squares of chewy goodness are perfect for salads or even a quick snack when we're trying to eat light. Plus, heads up dorm-dwellers - you can do this one in a toaster oven...

For many of us, a vegetarian Thanksgiving means loading up on side dishes. No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there's also something special about having a seasonal main dish, to be enjoyed in place of your relatives' turkey or served to vegetarian friends. In my family, the vegetarians celebrated Thanksgiving with a tofu loaf. More

When Emma wrote about learning to love green cabbage last week, my thoughts turned to one of my favorite childhood dishes. Gơi chay is a vegetarian version of the traditional Vietnamese gơi gà, a refreshing cabbage salad with chicken – or in this case, tofu – and fragrant herbs. More

Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner. More

It's that time of year when winter gourds start tumbling across farmers' market tables and we become reacquainted with our ovens. Here's a little recipe for a warm and savory main dish pie featuring winter squash and rosemary. More

We've had good tempeh and we've had mediocre tempeh. At its best, the soybean cake is rich and nutty. At its worst, tempeh can be bitter or bland. We grew up eating tempeh and enjoy its earthiness, but for some, it's an acquired taste. Here are five ways to prepare tempeh and enhance its potential for excellent texture and flavor. More

What's looking good today? Well, there's a sleek way to hide your microwave, some good summer snacks and a sad (yet delicious) farewell post from one of our very favorite blogs. More

For years, we've been trying to duplicate the kind of tofu we're served at Chinese restaurants. Finally, we think we're on the right track.

The secret is dredging the chunks of cut tofu in cornstarch and then sauteing them separately from the veggies. This method yields springy tofu with a pleasantly chewy interior, a nice contrast to the crunchy snow peas and the tangy flavors in the sauce. More