Welcome to No Meat March 2020 Day 1! You’ve decided to challenge yourself to live a healthier lifestyle. Congratulations on taking the pledge! We can’t wait for you to see just how easy it is to be meat-free, and to discover how you feel after a meatless month.
The recipes listed for No Meat March are not a diet plan – they are simply meal ideas you can choose to make or not. Ingredient swaps can be easily made or you may find another recipe you’d rather try. Go for it!
One of the easiest introductions to going meat-free is to alter recipes you already eat in your daily life, replacing meat with plant-based options or simply omitting it altogether. We promise you will get the hang of it so just hang in there!
Today is a great day for a Vegan Breakfast Casserole for Sunday brunch! Tofu takes center stage in this dish as an egg substitute. It can also be used in stir fry, smoothies or rich, creamy desserts!
The recipes listed for No Meat March are not a diet plan – they are simply meal ideas you can choose to make or not. Ingredient swaps can be easily made or you may find another recipe you’d rather try. Go for it!
One of the easiest introductions to going meat-free is to alter recipes you already eat in your daily life, replacing meat with plant-based options or simply omitting it altogether. We promise you will get the hang of it so just hang in there!
Today is a great day for a Vegan Breakfast Casserole for Sunday brunch! Tofu takes center stage in this dish as an egg substitute. It can also be used in stir fry, smoothies or rich, creamy desserts!
Tofu is widely used in Asian cultures as a meat substitute. Made from soybeans, this unassuming white, spongy block is packed full of protein and can take on any flavor via marinades or seasonings.
Tofu comes in many varieties including silken, soft, firm or extra firm. There is a refrigerated version that is submerged in water. It’s usually drained before use and the tofu is pressed to squeeze the water out. This helps prepare the tofu for flavor absorption and removing the water also aids in texture. There is also shelf stable tofu that is great for keeping in your pantry.
Tofu comes in many varieties including silken, soft, firm or extra firm. There is a refrigerated version that is submerged in water. It’s usually drained before use and the tofu is pressed to squeeze the water out. This helps prepare the tofu for flavor absorption and removing the water also aids in texture. There is also shelf stable tofu that is great for keeping in your pantry.
 Shelf-stable tofu usually found with Asian foods in the grocery. |  Tofu in water found in the refrigerated section of the grocery store. |
A quick and simple dish idea is to take one box of shelf stable or refrigerated tofu and add nutritional yeast and Kala namak, also known as Himalayan Black Salt. It’s available to purchase online if you are unable to find it locally. The sulfur flavor of the salt lends itself to the egg flavor in eggless dishes. Adding it to tofu is a quick way to mimic scrambled eggs. It can also be used in a tofu scramble dish. Recipes for tofu scramble generally include vegetables like peppers or onions. Get creative and add whatever sounds good!
Best of luck on your journey!
Best of luck on your journey!
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