Evil Week: Trick Your Family Into Eating Lots of Tofu
Tofu isn’t the enemy, your family is. This jiggly soybean beauty has gotten more popular and enjoyed more acceptance in the last decade, but there are still some misguided family…
Make Perfectly Fudgey Fudge Pops With Silken Tofu
For years, I’ve shied away from making popsicles. They tend to come out just a little too icy. Yet, of all things–not cream, not yogurt, not anything dairy-based–tofu saved the…
Homemade Feta Is Better Than What You Can Get at the Store
Here’s the downer about fresh cheese: It has a shelf life. Sure, you can extend that shelf life in the freezer, but those icicles don’t do our curdy friends any…
Tofu Freaking Rules
We need to talk about tofu. As Beyond Meat and Impossible Burger mania sweeps the globe, the OG vegan protein is getting left behind—and I, for one, hate to see…
Spicy Cold Tofu Is Your Go-to Quick Summer Dish
Spicy cold tofu may very well be the quickest recipe I know. I’ve made myself numb to the “prep time” and “cook time” I see at the tops of most…
Dashi Is the Best Base for Summery Soups
We talk a lot about broth here on Lifehacker, and we are universally fans of a certain brand of bouillon. What we don’t talk about often is the umami-rich broth…
Your Smoothie Bowl Could Use Some Tofu
Maybe I’m lying to myself, but I believe chilled foods in the summer months make me feel colder, and I don’t care who says otherwise. Now that the ol’ summer…
How Long Do You Need to Marinate Protein?
I am bad at letting things marinate: ideas, problems, meat. The issue is I don’t know what I want to eat until an hour after I’m hungry, which is not…
The Cheapest Ways to Get Your Protein Right Now
Photo: Sergey Ryzhov (Shutterstock) Eggs used to be one of the cheapest protein sources out there. Back when they cost $2 a dozen, the 84 grams of protein in a…
Make Even Better Tempeh by Steaming It First
As much as I love tofu, I have to admit that tempeh might be the true champion of soy-based meat substitutes. It’s higher in protein than tofu, and while it’s…