Tofu

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.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.