Tofu

This simple pasta uses gluten-free buckwheat noodles to complement blanched veggies and a savory sauce for an easy weeknight dinner.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

This classic Japanese soup is both nourishing and comforting—just the thing for those midwinter blues.

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

I love visiting Buddhist temples in Asia, not for religious reasons but because I enjoy the food served in their restaurants. This recipe was inspired by the fried vegetarian spring rolls I ate at the Shaolin Temple. While I enjoy crispy fried spring rolls, I dislike their high calorie count and the mess from deep-frying them. I found that by brushing a little olive oil on these rolls and broiling them in the oven, they came out just as crispy and delicious.