Blistered Edamame

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Any variety of mushroom will love this glossy, tangy sauce.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

For the full effect, enjoy over a bed of rice with a pint of cold beer.