When I serve this to lunchtime company, even tofu skeptics love it! For me, it’s a throwback to tuna salad, something I gave up many years ago, though I still liked its taste. This is especially good served in warm pita bread. I also like to mix leftovers with macaroni for a “tofuna”-noodle salad. For more information on baked marinated tofu, see page 136. For this recipe, it’s best to use a baked tofu product that comes in large chunks like Soy Boy’s Tofu Lin, rather than the type that comes in small cutlets.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.