2packages (14 ounces each) extra-firm tofu, cut into 1-inch-wide strips2pounds baby bok choy, thinly sliced7ounces shiitake mushrooms, stemmed and halved2mixed red and orange bell peppers, thinly ...

Tofu is a delicious source of plant-based protein, and its neutral taste means it pairs well with a variety of different flavors. These dinner recipes all feature tofu as a main ingredient, and they ...

Place 3 layers of paper towels or a clean kitchen towel on a plate. Place tofu on towels and cover with another 3 layers of towels or another clean kitchen towel. Place a heavy can or skillet on top ...

Roasted carrots and tofu, bathed in a tangy, toasted sesame vinaigrette and finished with bright herbs, make a lovely, healthful topping for a salad, grain bowl, rice or noodles. If you need something ...

When you are looking for a quick meal, flat bread is perfect. You can find it in supermarkets and restaurants where it’s used to make sandwiches. You can put anything on a flat bread including sauteed ...

1 For the dressing, break up the tofu into large chunks and put them in a non-terry dishtowel or piece of muslin. Gather it up and, standing over a sink, gently squeeze 2 or 3 times. Unwrap, transfer ...

Preheat oven to 350°. In a large mixing bowl toss shredded Napa cabbage, shredded carrots, and watercress together and set aside. Pat each tofu portion dry with a paper towel and crust one side with ...

Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey ...

Recipe adapted from Bozeman Community Food Co-op. Preheat oven to 400 degrees. Place tofu cubes on a sheet pan and brush with the sesame oil. Bake for 30 minutes, flipping the tofu halfway through. In ...