In the West, tofu is having a bit of a moment. Plant-based diets are rising in popularity, and people are more aware of the soy food's health benefits (it's a source of protein, beneficial isoflavones ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Long before meat alternatives funded by tech companies — the Impossible and ...

These low-calorie vegetarian recipes are packed with fresh vegetables, hearty lentils and plant-based proteins. At less than ...

Bite-size pieces of tofu made by macrobiotic health coach Jin Hirata are a good stand-in for fried chicken, tasty enough to take the center spot of any lunch or dinner plate and satisfying for vegans ...

With the world in the grip of a health crisis, it’s good to plan flexible eating strategies. Many of us rely on meat as one of our primary sources of protein. But with an open mind, let’s talk tofu.

There are many tips and tricks for making the best tofu possible. One that sounds a little suspect, freezing it first, actually helps tremendously.

You can press tofu with kitchen tools or a tofu press, but be sure to use firmer tofu. Pressing removes water, helping the ...

Morihiro Onodera is telling me about the different flavors of tofu he’s made over the years. The chef behind Morihiro restaurant in Atwater Village is one of the most revered sushi masters in the ...