the V E G A N experiment : I’m eliminating animal products (including meat and dairy) over the next 30-days. I’ve heard a lot of good things (clear skin, healthy digestion, weight loss) about veganism and I want to see what the hype is all about. I’m excited to experiment with new ingredients (like tofu) and challenge myself to get creative in the kitchen (homemade vegetable stock). I will be posting recipes, grocery lists and my unfiltered thoughts on veganism over the next 30 days.
What is tofu? But seriously. Tofu is a plant-based protein made from soybeans. Similar to the way cheese is made from milk, Tofu is made by condensing milk made from soybeans. The texture (extra-firm, firm, silken) depends on how much water and natural coagulants are used. Tofu alone has very little flavor, but it will absorb the flavor of your other ingredients. Tofu is packed with protein – it’s dairy free, gluten free, cholesterol free, and vegan.
I’ve always liked tofu, but never enough to try and figure out how to make it at home. Until now that is – I need additional sources of protein since I’m not eating meat, so bring it on. I took my first attempt at tofu this morning with Fried Tofu Breakfast Tacos and they were ah-mazing.
Nasoya Extra Firm Tofu (cubed)
Chopped Red Cabbage
Spices : salt / pepper / cumin / tumeric
- Mince garlic and saute garlic in a non-stick pan over low-medium heat.
- Lightly toss tofu with salt, pepper, cumin and tumeric.
- Add tofu and saute until warm (about 5 minutes), stirring occasionally to resemble scrambled eggs.
- While tofu is heating, warm the tortillas by placing over a low, direct flame on a gas stove.
- Add fix-ins and enjoy!