Tofu

eggs • grated carrots (about 380 grams) • all-purpose flour (about 120 grams) • shredded cheese (about 40 grams) • baking powder • Salt, pepper • cooked beets, cut into small pieces (about 400 grams) • pine nuts (about 80 grams) • fresh basil • grated Parmesan cheese (about 50 grams) • garlic • olive oil •

plain tofu (125 g) • vegan margarine (about 10 g) • flaky sea salt • turmeric • granulated garlic • granulated onion • water (about 100 ml) • cornstarch • soy cream (about 100 ml) • nutritional yeast (about 10 g) • kala namak salt (smoked salt) • black pepper

tofu (about 150 grams) • dried wakame seaweed • parsley • dashi powder (about 5 grams) • Japanese miso paste

eggs • smoked tofu (about 100 grams) • heavy cream (about 200 ml) • shredded Swiss cheese (about 100 grams) • puff pastry • Herbes de Provence • Salt • Pepper

yellow onion • carrots, sliced into rounds • tofu (250 g) • sliced white mushrooms (200 g) • water (about 300 ml) • bay leaves • vegetable bouillon cube • cornstarch (Maïzena) • small container soy cooking cream (about 6.8 fl oz or 200 ml) • Juice of 1/2 lemon • Salt and pepper

silken tofu (about 400 g) • dark baking chocolate (about 200 g) • light brown sugar (about 30 g) • vanilla extract (about 1 cl) • sea salt flakes • Frozen raspberry • Gold sugar pearls

flammekueche crust (or thin pizza dough) • plain Greek yogurt (about 45-60 grams) • heavy cream (about 15 ml) • red onion • smoked tofu (about 100 grams) • wheel Munster cheese • Caraway seeds • Salt, pepper

chickpea flour (about 50 grams) • silken tofu (about 150 grams) • ground turmeric • Kala Namak (Himalayan black salt) • garlic powder • sea salt flakes • olive oil (about 0.75 cl) • soy cream (about 3 cl)

pie crust • leeks • silken tofu (about 400 grams) • feta cheese (about 100 grams) • Herbes de Provence • Basil

chicken breast, cut into pieces (or for a vegetarian version, use tofu) • large carrot or 2 medium carrots • medium leek • shallot • garlic • water (1 liter) • low-fat bouillon cubes (1 chicken and 1 vegetable, or both vegetable for vegetarian) • Black pepper • bay leaf • Parsley • fresh ginger • garlic, minced •

silken tofu • vegan chocolate

all-purpose flour (about 150 grams) • whole wheat flour (about 100 grams) • yeast (about 12 grams) • olive oil (about 3 cl) • Salt • warm water (about 120 ml) • smoked tofu (about 100 grams) • onions • Plain Greek yogurt or quark • Cumin seeds • Salt • Pepper

eggs • milk (about 500 ml) • all-purpose flour (about 100 grams) • smoked tofu (about 200 grams) • shredded Swiss cheese (about 50 grams) • Salt • Pepper • Nutmeg

About 5 1/4 oz bittersweet baking chocolate (about 150g) • silken tofu (about 9–10 1/2 oz or 250–300g) • agave syrup • For garnish: unsweetened cocoa powder, mini marshmallows • instant coffee

plain tofu • red beans • small onion • corn • Salt and pepper • Paprika and chili powder • tomato paste • canola oil • vegetable broth (200 mL)

eggs • duck confit leg (or substitute with pork or 7 oz/200 g shrimp) • rice vermicelli noodles (200 g) • Shrimp heads (or 1 bouillon cube also works) • lemongrass • kaffir lime leaves (optional) • coconut cream (or coconut milk, about 200 ml, use your preference) • Thai red or yellow curry paste (laksa paste is even better if you have it) • Juice of 1/2 lime (or more to taste) • fish sauce (preferably from Phu Quoc) • Tofu puffs (or pan-fried tofu) • Cilantro •

For the dough: • water (150 g) • fresh yeast (10 g) • all-purpose flour (270 g) • salt • olive oil • For the topping: • onions • soy cream (about 1 cup or 8.5 fl oz / 250 ml) • Salt, pepper • smoked tofu • soy sauce •