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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
This speedy tofu Reuben toastie is packed with crisp, smoky tofu, sauerkraut, gherkins, plant-based cheese and mustard mayo. It’s ready in around 20 minutes and you can prepare the tofu ahead to make it even quicker. For this recipe you’ll need an air fryer and a large lidded frying pan. Each serving provides 814 kcal, 22.7g protein, 58.6g carbohydrate (of which 9.7g sugars), 52.9g fat (of which 19.3g saturates), 3.9g fibre and 7.31g salt.
Main course1 hrServes 2752 kcalVegetarianEgg-freeHigh Fiber
Hand-shaped tofu steaks mixed with minced onion, carrot, and scallion, pan-fried and served under a buttery steak sauce. The tofu is squeezed very dry so the steaks hold together and brown well.
A whole block of tofu scored in a grid, seasoned, and grilled on all sides until golden, then sauced with a quick boil of soy, vinegar, ketchup, and allulose. Sesame salt finishes the scored top.
Sushi bowls are a fast and inexpensive alternative to your favourite sushi bar. They’re easy to put together, and you can customise the ingredients to your liking. Each serving provides 495 kcal, 23g protein, 62g carbohydrates (of which 19.5g sugars), 16g fat (of which 3g saturates), 6.5g fibre and 1.1g salt.
Crisp spoon-fried nuggets of mashed tofu batter under a glossy sweet and tangy sauce full of onion, carrot, bell pepper, and cucumber. The sauce is thickened at the last moment so it clings instead of pooling.
A lighter Thai green curry of tofu, aubergine, green pepper, mangetout and baby corn simmered in coconut milk and stock with makrut lime leaves. Lime juice and coriander sharpen the sauce, served over basmati rice.
Tofu cubes marinated in non-dairy yoghurt, garam masala and tomato purée, grilled on skewers with peppers and red onion until charred. A mint yoghurt dip, salad leaves and lemon wedges go alongside.
Main course40 minServes 276 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A one-tin roast of tofu triangles crisped over cherry tomatoes and onions with garlic and ginger, served with a lime and peanut butter sauce and a scattering of coriander and chopped peanuts. Noodles or rice are all it needs beside it.
Main course1 hrServes 2–4817 kcalVegetarianEgg-freeDiabeticHigh Fiber
Golden fried tofu slices and soaked shiitake mushrooms simmered in a vegetarian oyster-style sauce with peas. The glossy sauce, finished with sesame oil and spring onions, is made for steamed fragrant rice.
Golden tofu cubes simmered in a blended spinach, onion, ginger and garlic curry with toasted turmeric, cumin and garam masala, peas, tomatoes and coconut milk.
A massive bone-in tomahawk steak seasoned with kosher salt, black pepper and garlic powder, seared over high grill heat for a caramelized crust. It finishes slowly on the cooler side of the grill with butter, rosemary and smashed garlic on top, then rests before slicing against the grain.
Fluffy fried rice studded with juicy tomato, soft scrambled egg, green onion and garlic, glossed with soy and oyster sauce and finished with sesame oil.
An arborio risotto cooked with hot tomato liquid in ladles, with Italian sausage, onion and white wine, finished with wilted spinach, Parmesan and butter.
Pasta tossed in a simmered sauce of crushed cherry tomatoes, onion, shallot, garlic and spinach, topped with a pistachio and nutritional yeast parmesan.
A tomato and green lentil stew with onion, celery, carrot, kale and dill, topped with potatoes crisped separately so they stay crunchy over the soft lentils.
A slow-simmered tomato sauce from canned tomatoes, onion and garlic, balanced with balsamic vinegar and a little sugar and finished with torn basil. Serve it chunky, or blend it smooth first.
A summer tomato risotto with butternut squash, baby courgettes, fennel and peas, loosened with passata and finished with mascarpone and roasted cherry tomatoes.
Main course1 hr 30 minServes 2399 kcalVegetarianGluten-freeEgg-freeDiabeticHigh Fiber
Golden seared tofu cubes folded through softened tomatoes in a dark soy, oyster and ketchup sauce that a little starch water brings to a glossy thickness.
Ripe tomatoes get enhanced with a lightly spiced, cool yogurt featuring curry, garlic, and onion powders, and are punctuated by lime and sliced chiles.
Pork loin cutlets rubbed with garlic, crumbed in fresh homemade nama panko and fried at 310°F until golden, served sliced with finely shaved snowy cabbage, tonkatsu sauce and Japanese mustard.
Main courseServes 4363 kcalDairy-freeDiabeticLow-SodiumRenal
Double-crumbed pork loin steaks fried until extra crisp, served with shredded Chinese cabbage, spring onions and a simmered ketchup, sake and ginger tonkatsu sauce.
A milky, long-simmered pork bone broth served over ramen noodles with rolled char siu pork belly, soy-marinated nitamago eggs, wood ear mushrooms, nori and pickled ginger.
The signature dish of Haiti's south: breadfruit boiled and pounded into a smooth mash, served with sos kalalou, an okra sauce cooked with epis-marinated beef and crab. Traditionally swallowed without chewing, the mash slicked by the okra.
Cauliflower rice fried with shrimp and fine vegetables stands in for the usual rice under a swirled tornado omelette. A quick barbecue ketchup sauce pours over the top.
This rich baked tortellini mac ’n’ cheese combines spinach and ricotta pasta with a mustardy three-cheese sauce, crisp bacon and a fresh sprout slaw. Using shop-bought tortellini makes it simpler, or make your own if you have more time.
Fresh cheese tortellini tossed in brown butter with garlic, lemon and a generous handful of dill. A 15-minute single serving that tastes like a fancy dinner.
The traditional Honduran Chicken Chuco is a delight that takes time and love in its preparation. From the marinade with mustard to the homemade red sauce, each step contributes to its unique flavor.
