tofu

WHO: Feastingathome is a caterer with a Community Pick already under her belt. WHAT: Hearty vegan and gluten-free "meatballs" doused in a creamy turmeric-hued sauce made of coconut milk.

A traditional Taiwanese sauce meets ramen.

This recipe begins with a simple corn stock. Corn kernels, onion, and ginger are sautéed, then buzzed into a velvety, smooth soup and topped with larb-style tofu. Larb is a Thai and Laotian preparation of ground meat, but this recipe uses tofu, instead.

This gluten-free and vegan salad is stock full of plant-based calcium with tofu, and sesame. Its great made ahead so it can marinate and soak up all the flavors. —Poppies and Papayas

I've been on a quest for a while to create a creamy dressing that my husband would enjoy. He has a strong aversion to the tanginess of sour cream and yogurt, products that are linked with cucumbers in many recipes. So silken tofu and coconut milk became the base for this recipe. —Amber Olson

This recipe was my second attempt at laksa, a tangy and spicy Southeast Asian soup, using a combination of different recipes and ideas from around the web. The ingredient list is fairly long, but the soup itself is quick and easy to make and really satisfying. This version has chicken and tofu, but it can be made with any combination of chicken, shrimp, or tofu. —Snafu06

This is a spicy and comforting dish I created in the spirit of eating more meatless meals. It's a perfect dish for a cold winter's day, and a great antidote to holiday overindulgence. Do try to find Chinese peanut oil, which adds a great toasty flavor to the dish. —Abra Bennett

This is not your mother's curry. Full of sweet, dense kabocha squash and light, flavorful tofu, it's perfect for a chilly autumn or winter evening. Feel free to throw in some kaffir lime or Thai basil if you happen to have them on hand. —Gena Hamshaw

Acidic and salty, with an ocean whiff from kelp and Katsuobushi, ponzu (the name translates to "vinegar punch") is on track to be your new favorite condiment. But a sauce so complex comes with a long ingredient list and deserves a salad that will treat it well.

Here's a fun party trick: Put out a platter of jewel-shaped pieces of this fudge, and make people standing nearby guess what's in it. In this recipe, tofu is used as a substitute for the cooked-down milk in traditional kaju barfi, which shaves off cook time and makes an easier-to-work-with confection that doesn't need to be kneaded or rolled out