This silky pumpkin and tofu curry highlights the warm, abundant flavors of fall all while maintaining a vegan profile. Thanks to the use of canned pumpkin in this recipe, you can make this autumnal ...

2 tablespoons mild curry paste, such as Patak’s Mild Curry Spice Paste 2 (10-ounce) boxes frozen spinach, defrosted Juice of 1/2 lime 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black ...

Vegan Mattar Paneer A plant-powered twist on the Indian classic made with broiled tofu, green peas, and a spice-rich tomato gravy. Creamy, cozy, and 100% dairy-free. No ratings yet Print Recipe ...

Caramelized Tofu Lettuce Wraps Inspired by our caramelized beef with rice, this simple tofu recipe is big on flavor and perfect for even the most reluctant of tofu eaters. Sweet, sour, and salty ...

Aside from coming together in 15 minutes, this lentil tofu coconut curry offers almost 30 grams of protein per serving — or even more if you serve it with quinoa or brown rice.

Add the water, cover the pot and simmer until the peas are soft, about 15 minutes. Add the tofu, sugar and salt and simmer for about 10 minutes. Serve hot. Light soy sauce is sold at Asian markets.

The tofu will start browning in spots. After 7 to 8 minutes in the pan, stirring occasionally, add the seasonings, and continue cooking until the tofu and veggies are warmed through.

If you’ve ever stocked up on frozen corn without much of a plan, look no further than this recipe from Hetty McKinnon. For a cream-free creamed corn, thawed kernels are blitzed in a blender to ...

Add all the spices, including curry powder, turmeric, and salt, and cook for another minute more. Reduce heat to low; stir in the coconut milk, maple syrup, and diced red peppers; and cook for 3 ...

He wrote his recently published book, “ On the Curry Trail: Chasing the Flavor That Seduced the World in 50 Recipes,” after being diagnosed with colorectal cancer, which has now spread to his ...