Tofu

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

A Healthyish take on classic creamed spinach

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Faster than delivery, and about 10x more delicious.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

The best, easiest miso soup ever.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

If gochujang hasn’t made it to your pantry yet, you can use any miso.

Sloppy Joes made of...tofu! This would also make a killer taco filling.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.