Shredding tofu and baking or air-frying it to draw out excess moisture creates a unique texture that almost resembles ground meat. This shredded tofu bulgogi bowl is cooked down in…
This cashew tofu stir-fry is inspired by my favourite Chinese take-out. Packed with roasted cashews, aromatic scallions, ginger, garlic, bell pepper, and of course the tofu, everything is cooked down…
Silken tofu with a rich and umami-packed black bean mushroom sauce. This is a simple meal you can prepare by cooking the sauce and then opening a back of silken…
Here's a hearty tofu and mixed vegetable rice bowl. This one is really easy to make and easily customisable with your vegetables of choice. This takes me back to a…
This Filipino-Style Vegan Corned “Beef” Hash is made using rehydrated soy curls for the “beef” soaked in broth coloured with a mix of beet and atsuete or annatto powder, and…
Simple yet hearty, this Vegan Soy Sauce ‘Egg’ Fried Rice is a great easy weekday meal you can easily put together using leftover rice and any vegetables you’d like to…
This Korean Gochujang King Oyster Mushrooms recipe is a really easy and tasty way to cook king oyster mushrooms! I love working with king oyster mushrooms for its versatility as…
These Vegan Eggplant “Bangus” Steaks are a playful vegan take on bangus or milkfish, which is a common fish in the Philippines that’s very commonly used in Filipino cuisine. THE…
This Vegan Filipino Adobo or Adobong Tokwa at Kabute made using tofu, tofu skin, and mushrooms and another version made using soy chunks with potatoes is a vegan take on…
A REALLY VERSATILE DIPPING SAUCE This dipping sauce is perfect of Korean pancakes or jeon such as Pajeon (green onion pancakes) and Kimchi Jeon (kimchi pancakes). It's also a delicious…
