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

Somehow the words Tofu Dip don't really capture this deeply flavorful and addictive concoction. Consider the following elements: Caramelized onions and garlic, several pinches of savory herbs, smoked paprika, sherry, miso — see what I mean? I have a lot of love and respect for tofu, but sometimes you have to keep it out of the headline.

Read on for the recipe and serving tips. More

On its own, tofu is fairly bland and unexciting. But, oh, the wonders that quivering block of soy contains! A quick marinade, some time in the oven, or fried until golden, and tofu becomes something delicious and dinner-worthy. Here are some of our favorite ways to cook with it. What are yours? More

There are many versions of prepared vegan 'mayonnaise' out there on the grocery shelves. But they're also quite simple to make at home where you can adjust the sweetness/tang ratio to your taste. Read on for two versions, one made with tofu and another made with almonds. More

So you've decided to open up to tofu. Often mistaken for a bland, unexciting substitution for meat, tofu is more than just a placeholder. It can make soups, sauces, and smoothies creamier and add new flavor to stir fries and even sandwiches. But do you know which type to buy? More

Earlier this week we rounded up some vegetarian and vegan comfort food recipes from the Kitchn archive. Here's a brand new recipe for a warm and savory vegan tofu and vegetable pot pie with a super buttery, flaky crust. Its appeal isn't limited to vegans, either. My partner, a bacon and barbecue loving omnivore, confessed that he liked this pot pie even better than the meat versions he's had! More

Many people see tofu as a blank canvas kind of food, something that has no inherent flavor but can act as a vehicle for whatever you introduce it to. So they squeeze it and marinate it and toss it with all manner of spices and aromatics. But people who grew up in Asia may know a secret about tofu that many Bay Area citizens are just beginning to discover: if it's well made, fresh tofu can be a delicious food in its own right. So where can you learn more about this magic stuff and get a taste? The Hodo Soy Beanery! More

Poking around the fridge and pantry the other day, I unearthed several ingredients from my boyfriend's heritage (Korean kimchi) and my own (Vietnamese noodles and rice paper wrappers) and I wondered, why not combine them into one dish? This is a little twist on the traditional Vietnamese gơi cuốn, or summer rolls, filled with fresh vegetables, golden tofu, and the spicy, tangy crunch of pickled cabbage. Plenty of sesame oil and a dipping sauce with chili powder provide a robust Korean kick. The verdict? We wished we had doubled the recipe! More