When we met, M was a hard fast carnivore. And like many others out there, had the misconception that food labeled as “vegetarian” or “vegan” was bland, unsatisfying, and frankly for hippies and rabbits. Although I am not a vegetarian purist, I support the mentality that our entire diet should not be focused on meat products. It is not only better for our personal health, but also the health of the planet. So over the years I have introduced a growing number of veggie meals into our weekly and monthly routines. There was actually a meal planning moment when M said:
“I’d like a veggie dish tomorrow. Wow, 18 year old me would have never imagined me ever saying that”.
But it’s true! Although I love to make dishes that M wants, in the past that usually involved meat centred dishes. So every now and again I would have to make something that maybe he wouldn’t be as thrilled with and remind him about the importance of eating healthy vegetable hearty meals- I mean it is my literal day job. There were some whines and fairly audible groans, yet as he loved me, he would eat whatever I put in front of him. Not to mention, he is the least picky eater on the planet.
And I think dishes like the one below are the types that can win over any carnivore. It is filling, packed with diverse flavours, and has varying textures. A true delicious vegetarian meal lets you enjoy the flavours without feeling like you need to lie on the floor after because your stomach is now filled with a heavy greasy meal…oh just me? It is also a good reminder that being vegetarian doesn’t always equate to being healthy. A diet of potato chips and chocolate bars is technically vegetarian. Thus rather think about it as a wholesome plant based diet that may or may not include some cheese. A plant based diet can be overwhelming and a tad restrictive for many people, but the idea and motive behind it is how we should be forming all of our meals. Using whole, not overly processed fresh foods.
Food should be giving us energy and nutrients not making us feel bleh and ready for a nap. Especially after a long day at work and commuting home, I often need a boost. After veggie plant based meals, I often feel ready for a work out or playing losing a board game with M, or just doing something besides going straight to Netflix. Don’t get me wrong there are still days that all I want to do after work is just binge watch the latest show, but at least while laying there I know that what I am putting into my body is keeping me healthy. Even if the couch potato like state may show otherwise.
So meat eaters out there, don’t be afraid to mix in some veggie meals every once in awhile. If M can be a testimonial for you, it is possible if you just try. Not to mention many famous all-star athletes are able to compete at a high level on a plant based diet. (Also busting the myth that eating plant based doesn’t provide enough protein or nutrients).
But try good vegetarian food, don’t just go for a spinach salad or 3 matchstick carrots and a scoop of peas and call that dinner. Look for meals that inspire you, look delicious so much so that you aren’t worried about where the meat went-because the dish can stand on its own. And if you don’t happen to like it, don’t cast aside every other vegetarian dish out there. All are unique and can’t be clumped together in one category- I can guarantee you’ll be able to find something that will too become your favourite.
Tangy Tofu Bahn Mi
Ingredients
- For Pickling:
- 1 medium sized carrot
- 1 medium sized cucumber
- 1/4 red onion
- 1 red fresno hot pepper
- 1/3 cup apple cider vinegar
- 1/3 cup rice wine vinegar
- 1/2 tbsp sugar
- For BBQ Sauce::
- 2 cloves garlic, crushed
- 1/4 cup ketchup
- 1/3 cup soy sauce
- 2 tbsp hoisin
- a few dashes of liquid smoke
- Kewpie Style Mayo::
- 1/2 cup regular mayonaise
- 1/2 tbsp sugar
- 1/2 tbsp rice wine vinegar
- For Sandwich:
- 1 block extra firm tofu
- 1 fresh baguette
- 1 cup unsalted peanuts, roughly chopped
- 1 bunch of cilantro
Directions
- Step 1 Preheat oven to 425F.
- Step 2 Slice your tofu lengthwise to create 4 rectangle “patties”. Lay two patties side by side on paper towel. Top with paper towel and the other two patties, with more paper towel. Place a heavy pot on top and leave until needed. This helps to get out more of the moisture.
- Step 3 Create the pickled vegetables. In medium sized bowl add in vinegars and sugar, stir until sugar is dissolved. Reserve a few tbsp of the mixture in a small bowl. Using a peeler create long strips of carrot and cucumber, slice the onion into long strips and add all to the medium sized bowl. Cut your hot pepper to create round circles- remove the seeds for less heat-and add to the small bowl. Stir periodically.
- Step 4 Make the Kewpie mayo, combine all ingredients in a small bowl and set aside.
- Step 5 Make the bbq sauce, combine all ingredients in a small bowl and set aside until tofu has been pressed. If time allows, feel free to marinate the tofu in the bbq sauce over night.
- Step 6 Once all steps are completed, place tofu on a baking tray lined with parchment or silicon mats. Using half of the sauce cover the tops of each tofu patty. Bake in oven for 10 minutes. After the 10 minutes, flip the tofu and cover with the remaining sauce. Bake for a further 10 minutes.
- Step 7 Assemble your Banh Mi! Cut your baguette into 4 equal pieces (or use 4 buns), spread mayo on each side, add one bbq sauced tofu patty to each. Top with pickled vegetables, cilantro, peanuts and hot peppers to your liking.