Tempeh is fried, combined with sautéed vegetables, and simmered in a coconut-based sauce.

Mushrooms, bok choy, tofu, and rice noodles are simmered in a spiced, umami-rich broth.

Tofu, chickpeas, kale, and spices are cooked in a rich tomato and coconut-based curry.

Cauliflower and aromatics are roasted, blended with tofu, miso, coconut milk, then served.

Tofu is sautéed, peanut sauce is mixed, and vegetables are rolled in rice paper.

Rich curry of tofu, vegetables, and spices is simmered in coconut milk and served over rice.

Tofu is sautéed with spices and combined with tomato sauce before being served with bread.

Vegetables, tofu, and red curry paste are simmered with coconut milk and seasonings.

Shirataki noodles are stir-fried with tofu, veggies, and a tangy tamarind dressing.

Cauliflower is riced, sautéed with curry powder, tofu, peas, and lemon juice, and garnished.

Toasted bread is assembled with fried tofu, green chutney, vegan mayo, lettuce, and tomato.

Cold or leftover rice is mixed and stir-fried with seasoned kimchi, tofu, and spices.

Tofu is seasoned with spices, combined with nooch + tahini, then cooked with vegan milk.

Noodles with a mixture of mushrooms and crumbled tofu, dressed in a rich, spicy chili sauce.

Sushi rice is dyed with natural colors, filled with veggies and tofu, then rolled in nori.

A hearty ramen prepared with an umami-packed shoyu broth, tofu, bok choy, and garnishes.

A spiced noodle soup with tofu, vegetables, and coconut milk, topped with garnishes.

Savory tofu-carrot filling is wrapped in rice paper, sautéed, and served with a chili sauce.

Chickpeas and tofu are cooked with Indian spices and coconut cream, then served with rice.