Tofu

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.

With silky pumpkin filling and a beautifully flaky crust, this vegan pumpkin pie is a dessert everyone will love.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

These tofu vegetable skewers are a little sweet and a little salty with tons of umami from chili bean paste. 

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Oden, a hearty Japanese winter stew, has a little bit of everything—fried tofu, eggs, fish cake, and boiled potatoes.

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste. 

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.

Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.