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Have you ever pressed tofu before cooking? It can make a big difference. Pressing tofu gives it a denser texture, resulting ...

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her favorite type of tofu is silken, although she eats firm tofu the most ...

When I became a vegetarian and wanted to cook tofu, my dad (a seasoned tofu pro) gave me this advice – forget trying to make it taste exactly like meat. Besides the texture, the gripe most people have ...

Every other Wednesday, Bon Appétit food editor at large Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault, a cooking technique she’s really into, or an ...

When I first went vegan five years ago, tofu intimidated the hell out of me. I'd buy a block at the grocery store with good ...

Despite the wealth of meat substitutes now available, tofu remains one of the most widely known and nutrient-rich proteins with unmatched versatility. Tofu encompasses a range of textures, from silky ...

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 ...