Hiyashi chuka is the lighter, brighter answer to ramen cravings in the summer time! Try this healthy chilled version for a quick fix meal.

Layering lightly spiced, herb-flecked vegan breakfast sausage, vibrant kale, and creamy tofu scramble in soft lavash flatbread is a foolproof formula for a happy holiday. It’s a symphony of textures and tastes, contrasting and harmonizing simultaneously, for a deeply satisfying morning meal.

Just about anything would be delicious when smothered in a spicy peanut sauce, but this bold blend is particularly invigorating. Complex red curry paste is bolstered by the sweet heat of sriracha, spiked with tart lime juice, and cooled with creamy coconut milk. Bight, bold, but carefully balanced, you get a bit of everything—sweet, spicy, sour, salty, bitter, and umami—in each bite.

Iron eggs are a snap to make vegan by simply using tofu as the high-protein base! Simmered in a highly aromatic, richly savory marinade until deeply flavored and super chewy, each small cube is a boldly umami, irresistible snack.

Make crispy noodle cakes at home in minutes in the air fryer! This technique is incredibly fast and easy, and much less messy without any splattering oil to contend with.

Get tangled up in hauntingly delicious summer rolls, filled with rice noodle webs, olive spiders, and all sorts of wickedly tasty veggies!

For busy weeknights or a quiet weekend at home, this is the ultimate vegan lasagna recipe. Make it ahead of time and store it in the freezer to heat and eat whenever cravings strike.

This vegan banh xeo recipe creates light, crispy pancakes infused with the delicate flavors of coconut and turmeric. Stuffed with stir-fried tofu and vegetables, the folded pancakes are best enjoyed wrapped in fresh lettuce leaves and dipped in a savory, salty, spicy sauce.

Don't judge a curry by its color; this blend is white hot! Enjoy plant-based protein and vegetables in a creamy, spicy sauce with a kick.

If you're craving vegan hot and sour soup but have limited means, energy, or supplies, this is the short-cut recipe you're looking for.

Leaning more savory than sweet this kugel breaks with tradition in a delicious way, Apples add subtle, natural sweetness, balanced out by the tangy bite of sauerkraut. Tofu, unsweetened yogurt, and shredded vegan cheese create a high-protein base that replaces the dairy in one fell swoop. It's rich, creamy, and just healthy enough to justify as a balanced dinner.

Mango-Pineapple Fried Rice tastes like a tropical escape that you can enjoy any day of the week. You won't believe this fresh and easy recipe starts with salsa!

Chef Barry Horton of Sanctuary Bistro replaces the wheat-based pasta of traditional manicotti with savory sheets of yuba, naturally savory, toothsome, and somewhat lighter on the fork. Lithe and flexible, the tofu skins are wrapped up around dairy-free ricotta filling like crepes.

In a completely nontraditional mashup of matar paneer and lentil dal, this Indian-inspired entree is a simple, comforting, and flavorful one-pot meal.

Packing in umami flavor with ease, the soft cubes of tofu bear a spicy bite, swimming in a meaty stew of chili-spiked seitan.

Delicata, tender and sweet, ideal for stuffing and roasting. Creamy tofu-based ricotta make the perfect savory filling that both highlights and harmonizes with that edible vessel.

Kati rolls are the original snack wraps. An aromatic filling of sauteed peppers and shiitake mushrooms mixes with masala-marinated tofu for a satisfying, high protein bite that you can easily grab and go.

Seasoned peanut butter powder creates some of the crispiest tofu you'll ever crunch into, and the added flavor way better tasting than the standard plain starch or flour approach.

Finally, a meatless Thanksgiving entree to genuinely be thankful for! Tofu shaped like turkeys makes for both an adorable and delicious addition to your festive table. The mixture of apple cider and savory herbs makes for a sweet, salty, and slightly tangy taste sensation. Nothing goes to waste here because the flavorful leftover marinade is then made into a simple, silky-smooth gravy.

Vibrantly spiced spinach curry makes it easy to eat your greens. High protein tofu takes the place of dairy-based paneer in this completely vegan version.

Don't be crabby about fake surimi salads. Make your own plant-based kani salad instead! This version is higher in protein and fiber, comes together in minutes, and is full of flavor.

These crunchy, compulsively munchable crispy nuggets will win convince anyone that tofu makes the best meat around. Pantry staples transform into restaurant-quality breading that's thick and satisfying yet surprisingly light, that exterior coating reveals and impossibly moist, juicy golden nugget within.

Creamy, buttery, and undeniably eggy, you won't believe this scramble is simply made of tofu!

Deeply savory, richly flavored, and satisfyingly meaty, this is the best way to enjoy authentically prepared braised tofu. Enjoy as is, seared as a steak-like entree, or tossed into salads, thinly sliced as a snack, and anywhere else you want to add some extra umami and protein.

For a hearty, healthy, veggie-ful scramble that's ready in a flash, this is my go-to formula.

Equal parts spicy and refreshing, each bite of these salad cups brings the heat with a spicy, creamy almond sauce, while playing cool with a sweet mango-tofu salad, all swaddled in crisp lettuce leaves.

This plant-based twist on ahi poke adheres very closely to the traditional fish-based formula, substituting fried tofu cubes for the raw fish. The simple salad that results should appease those who can appreciate tofu well enough, but not so much that they care to eat it raw.

One of the most popular orders at Burma Superstar, chewy wheat noodles with five spice tofu and a battery of crunchy seeds and beans are tossed in a tart, tangy, sweet, and spicy tamarind sauce. Best at room temperature or lightly chilled, it’s a good potluck offering or fodder for a packed lunch.

There's no wrong way to bake a potato, but the crispy, savory tofu toppers really turn the humble spuds into a memorable meal.

Funky, fermented blue cheese takes shape with Chinese tofu and no dairy at all! This vegan version is quick and easy to whip up, and packs in a savory, satisfyingly salty flavor into every creamy bite.

Italian pasta puttanesca, a bold dish redolent of garlic and punctuated by briny twangs of olives and capers inspired the tomato-based filling to these stuffed savories, but they’re all Asian in presentation. Swaddled in delicate gyoza wrappers and seared to a crispy finish on the bottom, these unconventional potstickers lay claim to no single source, but a harmonious melding of culinary techniques, flavors, and ingredients derived from the world at large. Paired with an herbed olive oil dipping sauce, the eating experience is one that defies definition.

Spice up your typical approach to vegetarian pho chay by turning it into pho chai! Black chai tea gives this soulful bowlful of noodles a bold new flavor.

Inspired by saag paneer, an Indian dish with gently stewed spinach and cubes of soft cheese, this vegan version utilizes kale, the leafy green of the moment, and achieves a silkier texture through the use of pureed potato. A stunning one-bowl meal, complete with greens and protein, not to mention a crave-worthy spicy flavor profile.

Vietnamese crab noodle soup has flavors that rival the more commonly known pho, but rarely offer meatless alternatives. This one uses tender tofu in different forms to create a compulsively slurpable soup, explosive with fresh chilies, redolent with bright lemongrass and fresh cilantro.

This super creamy and devilishly decadent dessert will please the chocolate and peanut butter fans at your table. Tofu replaces the eggs in this rich whipped custard.

Like a cookie monster’s dream come true, the base of this cheesecake is not the same old graham cracker mush, but straight chocolate chip cookie dough, baked to crisp perfection on the bottom, yet still soft and chewy throughout.

When classic French cream cake meets no-churn ice cream, this stunning summertime dessert is the result! No one would know that it's so easy to make, or high in protein, from the luscious taste alone.

Swirl chocolate and vanilla together for a harmonious, classic pairing that everyone will love. One slice of this decadent cheesecake will satisfy all cravings.

These chocolate spiders are nothing to be afraid of! Crawling atop a lemon and pomegranate cheesecake, each bite is hauntingly delicious.

Creamy and redolent with rich vanilla essence, the champagne flavor is delicate but absolutely detectable. Although you could easily stop right there with nothing more than a simple custard, I decided to dress mine up with a small dollop of unsweetened, whipped coconut creme, and a handful of crunchy chocolate pearls to mimic the bubbles that would be in the drink.

Mont blanc is a traditional chestnut sweet, often prepared with a base of crunchy meringue and topped with a mountain of chestnut creme. Taking this basic concept but dressing it up a bit further, I could hardly resist switching out the meringue for a dense, intense chocolate cake, and hiding a luxuriously creamy chocolate truffle within the chestnut peak.