Snacks and Sides

Fermented Abroad: Burmese Pone Yay Gyi (Horse Gram Bean) Paste

Easy Vegan Wild Garlic Pesto

Thai fried tofu with sweet peanut dipping sauce

Vegan smoky sriracha tofu bao buns

Nam Prik: Thai Relishes

Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

Crispy Tofu Cutlets With Blood Orange and Fennel Salsa

Fresh Nigari Tofu in a Hot Vegan Dashi Broth

Sweet Chipotle Carrots

Balsamic Roasted Plum Tomato Hummus

Blue Sheese and Walnut Dip

Creamy Parmitalia Dressing

Kohlrabi and Shredded Carrot Salad

Vegan Abura Age Pizza Pockets

Soft tofu as centrepiece, not just an ingredient

Burmese tofu – soy free chickpea tofu from Myanmar

Sago and coconut pancakes with melted palm sugar

Horseradish Mashed Potatoes

Stir Fried Pickled Mustard Greens With Tofu

Best Roasted Mushroom Recipe

Vegan Chinese Sichuan Style Green Beans with Preserved Olive Dressing

Creamy Tahini Maple Spinach

Vegan Son in Law Tofu เต้าหู้ลูกเขย

Khao Tang (Thai Fried Rice Cakes)

Thai Spicy Fried Cashews (Yam Met Mamuang Himaphan)

A different sort of salad: Burmese Pennywort

Soy Rinds

Lon Tao Jiao (Fermented Soybean Dip)

Tis the Season for Ramps! Creamy Wild Garlic Mash with Spring Onions and Mustard

Spicy Chargrilled Vegan Israeli Couscous Salad

Warm Sweet and New Potato Salad with Smoked Paprika

Crispy Marmite Battered Chickpea Fritters

Steamed and Fried Tofu Cakes

Vegan in Kyoto + recipe for fried tofu and nori parcels

Smoky Gochujang Roasted Broccoli

Vegan Karaage Recipe

What to do with too much dill? Make Pesto!

Broccoli with a Garlic Spiced Yoghurt and Tahini Dressing

Wow 'em with this creamy coconut mushroom dip

Time for Japanese Yubamaki