These nuggets are quick to make and simply go in the oven with a drizzle of olive oil. Pair them with a herby green avocado ...

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2. In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu ...

Treat it right, and tofu will provide an unending stream of breakfast, lunch, dinner, dessert, snack, and condiment options. Treat it wrong, and you've got one soggy, flavorless bit of soy protein on ...

Tofu is not everyone’s cup of tea. Some people struggle with its sponge-like texture and appearance, and it doesn’t help that it’s fairly bland by itself. But with a little zhuzhing, tofu can be a ...

I get it—it’s hard to resist the appeal of shatteringly crisp tofu. It’s why we’ve devised so many hacks on how to achieve just that, with everything from starchy dredges to wringing out tofu like a ...

Truth be told, even having grown up with it, I’m not the biggest tofu lover. The way I truly ever enjoyed it was in silken form in soups — in miso soup or haemul sundubu jjigae (Korean spicy seafood ...

Have you ever pressed tofu before cooking? It can make a big difference. Pressing tofu gives it a denser texture, resulting in a chewy and soft consistency when cooked. The flavor is also more ...

Tofu seems like it's one of those things people either really, really can't live without--or wish had never been invented. Where do you stand: love it or hate it? I'm on Team Tofu, but I know that not ...