I’m experimenting with more vegan foods lately because I’m finding that dairy doesn’t make me feel good. I saw significant changes in the way my abdomen specifically looks after eliminating dairy – my abs are more pronounced and I don’t get bloated after meals (something I didn’t even realize was happening). I’ve been considering eating roughly 2/3 vegan when I’m back at school, letting there be room for flexibility and meals out with friends that don’t necessarily fit with that. It’s hard enough going out to eat when you’re gluten free – I can’t imagine it’s easy when you’re gluten free and vegan.
If you haven’t tried eliminating dairy before, I might recommend it, just for even a few days – it can give your body a break from processing challenging foods and make you feel more vital and alive. Here’s a recipe you can have during that time, too!
Gluten Free, Vegan Spicy Almond Tofu Salad
For the tofu:
2tbsp Almond butter
1 tsp miso
2 tsp Sriracha (to taste)
2 tsp wheat-free tamari
1 tsp toasted sesame oil
1/2 block of extra firm tofu, chopped into 4-6 thin slices
For the veggie stirfry:
1 small zucchini, finely chopped
1/2 cup of leeks, finely chopped
1/2 tsp crushed garlic
2 tsp sesame oil
For the salad:
1 small head of romaine lettuce
1/2 cup of fresh peas
Mix the almond butter, miso, sriracha, tamari, and sesame oil together in a small bowl until they form a smooth, even sauce. Spread the tofu out on a prepared baking sheet and top with 1/3 of the sauce. Bake at 425 for 5-6 minutes or until it’s a bit crispy.
While the tofu is baking, stir fry the zucchini and the leeks with the crushed garlic and sesame oil. Let sit.
Take the tofu out of the oven, flip, and top the other side with another 1/3 of the sauce. Return to the oven for another 5-6 minutes. Dilute the remaining sauce with water until it reaches a dressing-like consistency.
Wash and chop the romaine lettuce. Top with the stir-fried veggies, then add the baked tofu. Top with the diluted sauce and add a handful of fresh peas. Enjoy!
When you’re looking for tofu, it is absolutely worth buying non-GMO tofu. The Non-GMO Project helps you find products that are GMO-free. Soy is one of the most heavily genetically modified crops, and over 90% of soy in the United States is GMO. Genetically modified organisms are banned in many European countries, but many companies in the US use GMOs in their products because they are cheaper. Personally, I like Nasoya and Woodstock brand tofus – both Non-GMO Project verified and delicious. Try them out!