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

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

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