Tag: Plant-Based Cooking

I built this pomegranate-glazed tofu as the kind of recipe I turn to on busy weeknights and bring out for holidays when I want big flavor with little fuss. I use extra-firm blocks, a quick press, and either a sheet-pan roast at 425°F or a fast skillet sear to...

I love the warm smell that rises when this buckwheat and banana skillet comes out of the oven — it feels like weekend comfort, even on a busy morning. I’ll walk beside you through a cozy, one-pan bake: one bowl, a 10–12-inch cast-iron pan, a quick mix, then 30...