Category Archives: Vegan Tips

Project: Vegan-ize It – Sarah

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Project: Vegan-ize It! is intended to showcase how easy and possible it is to create a delicious, nutritious and familiar meal without causing harm to others (the animals!).  I want to dispel the myth that vegan food is somehow boring!

How it works:  First, the participant sends me the recipe of their favorite meal.  Perhaps it’s a comfort food, or maybe a traditional family meal.  I’ll take that recipe and vegan-ize it, provide you a shopping list, and modify the recipe method to account for any cooking changes that might need to happen with the vegan-ized ingredients.  Then the participant cooks and documents their process, fills out a short questionnaire and cost sheet.  Last, I post about it!  If you would like to participate, please feel free to get in touch with me.  If you’re an omnivore looking to add more meatless options, a vegetarian, or a new vegan, this project is for you!

Sarah chose a recipe featuring steak, served with a Korean-style sauce.  I suggested she substitute seitan, tofu or Portobello mushroom.  That was the only ingredient that needed to be vegan-ized.  She chose to prepare the recipe with seitan.

Name:  Sarah Pascarella

Location:  Somerville, MA

How would you describe your diet?

  • Vegan
  • Vegetarian
  • Omnivore

What dish did you prepare?  Grilled Korean-Style Seitan with Spicy Cilantro Sauce

How easy was it to find the ingredients for the recipe?  

  • Totally Easy
  • Sort of easy, I had to go to a few places
  • Really difficult
  • I could not find the ingredients

Was preparing the dish more difficult or easier with the vegan ingredients?

  • Much easier
  • Sort of easier
  • Kind of harder
  • Totally hard

How did the vegan-ized version of the dish taste?  “The vegan-ized version was quite delicious! The primary differences from the original steak recipe were in texture and presentation, not taste. Regarding texture, the seitan was a bit chewier than a steak would be, but we were not turned off by the difference. Regarding presentation, as the seitan comes in strips, the final version we prepared looked more like a stir-fry, rather than a filet of steak. (This could be easily resolved, however, if we go with a portobello mushroom or tofu next time.)

As for taste, the primary flavors were the same, and we didn’t miss the steak. In this recipe, the marinade and cilantro sauce are so delicious that they take center stage, regardless of which protein is being used. We did cut back on the soy in both the marinade and cilantro sauce, though, as we saw the seitan already had soy in it. I’m sure the salt content in this meal was a bit high — another argument for using the portobello next time.”

Did you serve the dish to anyone besides yourself?  Who?  What did they think?  ”I ate this dish with my husband, Andy. I prepped the sauces and the seitan, and Andy grilled it and served it over rice. We both enjoyed it and are curious to try it again with the other types of protein Emily suggested!”

How likely are you to always prepare this dish vegan-ized?

  • Very likely (I will always prepare it vegan)
  • Somewhat likely (I will sometimes prepare it vegan)
  • Not at all likely (I will never prepare it vegan)

Please share any further thoughts you might have about your experience.  ”Because the steak is secondary to the sauces, I think in the future I’ll avoid using meat with this recipe. Why go with meat when it’s just a conduit for sauce? Seems a bit silly (and less healthy) when other options exist.”

Cost breakdown:

Vegan Ingredients

Seitan (2 boxes) $7.38
Cilantro $2.99
Limes (2) $1.38
Habanero pepper $0.79

Total $12.54 

Non-Vegan Ingredients

Flank Steak $8.99
Cilantro $2.99
Limes (2) $1.38
Habanero pepper $0.79

Total $14.15

Seitan instead of steak

Seitan instead of steak

Marinating the seitan

Marinating the seitan

Grilling the seitan in the grill pan

Grilling the seitan in the grill pan

Dinner is served!

Dinner is served!

Are you staying well?

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Most of the country is currently seeing the worst flu outbreak it’s seen in years.  It’s a top story every time you put on the news, alerting that it’s “Not too late to get your flu shot!”  But for people like me, and I assume for others who are vegan, I do not get flu shots.  It’s not because I want to tempt fate, but more because the darn thing isn’t vegan and is tested on animals.  Ever since I became vegan more than a year and a half ago, I’ve chosen the natural way.  Once things start looking bleak regarding the flu and cold season, I spring into action and begin my natural defense regimen.  After all – food is medicine!

In addition to my regimen that is my go-to, here are a few more wellness tips that I like to prescribe to:

  • Using gloves while on public transit.  Bacteria and viruses can live on surfaces longer than we’d like to admit.  One person coughs on that pole?  That pole is now infected.  Bonus tip:  Have to touch the metro card machine?  Use the knuckle of your pinky finger, then “Han San” right after.  
  • Han San!  Hand sanitizer.  I found a great organic, vegan, cruelty-free brand: EO.  EO has a great line of hand sanitizing products.  I’m partial to the Lavender sanitizer spray, but the peppermint is nice as well.  You can order online or find it at most natural foods stores.
  • Nasal irrigation with a Neti Pot.  Nasal irrigation is great because it gently washes your nasal/sinus passages out – a major gateway for bacteria and viruses to enter!  Nasal irrigation is also great for people who have chronic sinus problems.  Note:  I wasn’t able to use a neti pot properly until I went vegan.  My sinus problems were SO BAD that even a neti pot couldn’t help it.  Thankfully, since I’ve given up dairy, my sinuses have been in such better condition!
  • Miso soup.  The vegan’s chicken noodle soup!  Miso soup has an alkalizing effect on the body, which is a great boost for the immune system.  It’s a fermented product, which is fantastic for your gut flora’s healthy bacteria.  You can easily make this at home if you buy a container of miso.  A couple spoonfuls dissolved in some hot water should do the trick.  You can get fancy and add some seaweed and soft tofu, too.  But sometimes I’ll just dissolve some in a mug and drink it straight up!  I particularly like this when I have a sore throat.

Here are some vegan-friendly resources to find some flu/cold prevention tips.

Health Happy Life:  Vegan-Friendly Wellness Foods

Spark Recipes:  Vegan Potassium Broth

The Kind Life:  10 Tips for Curing a Cold

Cure-All Tea Recipe

Hardcore Vegan:  Hardcore Cold and Flu Remedies (warning:  F-bombs a-plenty here!)

The Sistah Vegan Project:  Kick That Cold’s Butt, Vegan Style

What are your favorite stay-well tips?  Vegan wellness site recommendations?  Please use the comments to discuss!

*DISCLAIMER!  I AM NOT A DOCTOR OR NATUREPATH!  THESE ARE ALL METHODS THAT I HAVE FOUND TO WORK FOR ME!*

Happy New Year!

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Hello 2013!  So nice to see you!  2012 marked my first full calendar year as vegan and the year I started this very blog.  I couldn’t be more proud of both of those accomplishments.  2012 was a banner year in the vegan world for gaining some major mainstream attention and I suspect 2013 to be no different.  We’re here, we’re vegan, and you soon will be too if you aren’t already!  (I wish!)

I’ve been seeing a lot of buzz about the internets regarding folks resolving/intending/wanting to add more meatless meals to their diets this year, and/or desires to go completely vegan.  As it is part of my mission to aid in this process for anyone who might need or want the encouragement, I thought it might be a great idea to offer my top five tips and words of wisdom to encourage the wannabe vegan.

1.  Lean into it.  Not everyone can make this transition overnight.  I speak from experience in that adding something new or changing my routine is one of the hardest things for me.  Kathy Freston has perfected this message – she even wrote a book about it.  I so wish I could take credit for this!  It is seriously good advice, particularly if you want to make a change but are feeling overwhelmed.  Leaning into it can be something as simple as switching out your cow milk for soy or almond milk.  Swap out the ground beef and replace with Boca Ground Crumbles or season your own TVP.  Set an intention to change something new every week, every two weeks, month or whatever makes you the most comfortable and stick to it as best you can.

2.  Stock your pantry.  This one goes along with number one.  Replacing non-vegan items with their vegan counterpart.  You might not believe it, but there is seriously a vegan replacement for everything.  EVERYTHING!  Here is proof of that:

Vegan egg yolks. That's right, vegan egg yolks!

Vegan egg yolks. That’s right, vegan egg yolks!

For further reference, here is my recommended list for The Vegan Pantry.

3.  It’s not about perfection, it’s about intention.  Colleen Patrick-Goudreau has a great podcast on this topic.  She has a gift of eloquence, and presents topics on veganism in a way that just makes sense.  I will always recommend her podcasts to anyone who is vegan or looking to take on a more compassionate lifestyle.  But she’s right… no one can ever be perfect.  And veganism isn’t about perfection.  It’s about living our lives in the most compassionate way that we can, seeking to do no harm to other living creatures.  So you ate a piece of cheese.  Pick yourself, wipe yourself off, and move on.

4.  Veganize your favorite meal.  This is one of the quickest ways to get yourself going and keep on the vegan path.  It is also a great way to experiment and learn new things in the kitchen.  Having been vegan for over a year now, I’ve had vegan version of pretty much all my favorite meals.  Even my grandmother’s world famous Stuffed Cabbage – my absolute favorite.  Thanks to the internet, all you have to do is Google “vegan ______” and you’re sure to find a recipe… or ten!

5.  Find a community.  This.  Is.  The.  Best.  Thing.  Ever.  I can’t tell you how much I am grateful for my new community of vegan friends.  I met Stacy & Keith of Vegan Fatty Boombalatty through my blog and we now do semi-regular dinners or brunches.  I (try to!) go to the monthly Vegan Drinks NYC.  Join (or start!) a vegan Meet Up in your city or town.  Find an online community.  Go volunteer with a vegan-inspired organization or farm sanctuary.  These people will be your comrades, the ones who will listen and offer support, your dinner buddies, and best of all, your friends.  They are the ones who understand what it’s like to be vegan living in an omnivore world.  They are invaluable!

So there you have it!  Jersey City Vegan’s top five tips and words of wisdom on going vegan in 2013.  If you’re a new reader, I also have a feature on the blog called Vegan Like Me that profiles fellow vegans from all around the world offering their tips and perspectives.  If you would like further words of wisdom or encouragement, or just need some support in your journey, please do not hesitate to get in touch with me.  I’m not kidding!  I’m always willing to offer a helping hand or answer questions for anyone who is looking to start (or continue) living a compassionate life.

A Compassionate Holiday

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The holiday season is upon us and I would like to take this opportunity to encourage compassionate choices for your holiday meals.  It’s easier than ever to find recipes for delicious compassionate culinary creations!  Here at Jersey City Vegan, I strive to help bridge the gap for those who want to make a change but just need an extra nudge.  I hope to make the holiday gap a little easier by sharing The Woodstock Farm Animal Sanctuary Thanksliving Recipe Book that I created for the WFAS Thanksliving benefit.  Within the booklet you will find enough recipes to create a complete and compassionate Thanksgiving meal.  Everything from appetizers to main dishes, family favorites veganized and perhaps something new to you, the recipes will feed a party of six but can easily be doubled. 

Click here to download the Woodstock Farm Animal Sanctuary Thanksliving Recipe Book by The Jersey City Vegan

Me, Boone & Sarah L of A Life Vegan (www.alifevegan.com) Photo by Derek Goodwin

What are your favorite compassionate holiday dishes?

A Sick Vegan

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Disclaimer!  I am NOT a doctor or a naturopath.  I do my own research and have chosen that this is my preferred method for dealing with sickness rather than go to the doctor and be prescribed unnecessary and ineffective medicines.  This method has worked for me way better than any medical prescription, so I’m sticking to it!

One of the amazing benefits that I’ve found to eating a vegan diet is that you rarely get sick. I used to get sick at least 2-3 times a year, if not more. I would get these massive sinus infections that would knock me out for a week. In the year that I have been vegan, I have had no sinus infections. Do you know how amazing that is for me?! Pretty darn amazing. Early February, I caught a cold, but it only lasted for three days. Now it seems as if I’ve caught myself a nice little summer cold. I started developing symptoms Tuesday evening, felt pretty mehhh yesterday, and again am still sick today. Yesterday I began my “get better quick” regimen that consists of the following.20120705-094456.jpg

  • Lemon ginger infusions with Bee-Free Honee.  A couple of slices of organic lemon and ginger in a microwaved cup of hot water, topped off with a teaspoon of the Bee Free Hon-ee.  I’m always going on to my friends about the health benefits of lemon water, which I typically will drink every morning (though I have slacked lately, and now look what happened!).  When I do get sick, I pair the lemon with ginger for some added boost.  I’ll drink this as often as possible when my symptoms set in and then again throughout the process.
  • Oil of Oregano drops.  Word of caution:  oil of oregano is POTENT.  A few drops sublingually usually needs to be followed by a chaser of something strong as well as maybe a bite of food.  I’ve been taking it for a while and still am not used to it.  Oil of Oregano is an anti-fungal that will help attack any virus that you might get.  It also will help boost the immune system.
  • Zinc supplement.  The jury is still out on the zinc supplements, but for me personally, I think it helps.  Zinc helps the body fight infections, so therefore I take it when I get sick.
  • Echinacea & Goldenseal tincture.  A dropper of the tincture in a small glass of water, every few hours or so.  Echinacea is a great immunity booster and paired with Goldenseal (a natural antibiotic) helps fight infections.  This tincture also doesn’t taste the best, but I found if I drink it down as fast as I can without a breath, then chase it with my lemon water, I can get it down.  Just don’t drag it out.
  • Green Juice (not pictured).  I will make lots of green juices (kale, carrot, lemon, apple) and drink a lot of water.
  • Sleep.  Sleep is restorative.

While these things won’t CURE a cold or flu, I have found (for me) that it drastically reduces the duration of it.  Like I said, my February sickness lasted only three days, which usually is a lot longer when it comes to a cold.  In the past I have been prescribed this antibiotic, that antihistamine, this nasal spray only to still be sick for a week or more.  In my opinion, my method actually gives the body what it needs to fight the viruses/bacteria, not just mask the symptoms.

What are your favorite cold/flu home remedies?

Happy Fourth of July!

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Fourth of July is synonymous with bar-b-ques, is it not?  When you are vegan, it’s no different!  Only difference is that I like to call it “Veg-E-Q” instead!  (Thanks, Woodstock Farm Animal Sanctuary for the term!)  Here are some of my favorite Fourth of July vegan goodies.

Field Roast Frankfurters

Gardein Beefless Burgers

Grilled Veggies

Here are some other great tips to have a compassionate Fourth of July celebration!

  • Vegan-ize your favorite summer cookout salads!  For macaroni salads, just substitute Vegenaise for mayonnaise and cubed tofu for the hard-boiled egg.  For potato salad, again, sub in Vegenaise!
  • Fresh fruit salad is always a hit between vegans and omnivores alike.  Get creative and do up a nice red, white and blue themed salad!  This recipe from Whole Foods features a smooth and creamy cashew whipped cream instead of a dairy based one.  I’d go even further with it, though and add some blackberries and raspberries, too!
  • Tofutti Cuties ice cream sandwiches are perfect for kids.  They’re small, delicious, and come in a variety of fun flavors like mint chocolate chip, key lime, wild berry as well as your more traditional vanilla and chocolate.  Click here to find out where you can find them locally.

The Vegan Pantry

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“I just saw Forks Over Knives! Help me!”

So, you want to make the meatless transition, but don’t know where to begin?  Don’t you worry your pretty little face… you’ll be surprised to learn that the majority of what you already have in your cabinets is most likely vegan.  Aside from your known dairy and meat products, you’ll have to go through your cupboards and check out every label.  It’s shocking to learn how many processed food items contain milk products, so set those items aside to donate to a local soup kitchen.   We shouldn’t be eating so many processed foods anyway.  From now on, you’ll make it a habit to check the ingredients list of every processed food item you might purchase.  A good habit to get in to, don’t you think?

Rices, spices, oils, vinegars, pasta (eggless!), grains, oats, all of these items can stay.  If you aren’t sure if the item is vegan, again, just read the label.

Next, take a look at my suggested list of pantry staples.

  • Beans, canned (or dried) - garbanzo, black, pinto, etc
  • Grains - quinoa, brown rice, etc
  • Nutritional Yeast
  • Ground flax-seed or flax-seed meal
  • Dried fruits of all sorts
  • Apple cider vinegar
  • Earth Balance butter
  • Assorted selection of fresh and frozen organic fruits & veg at all times!
  • Soy or nut milks
  • Tofu
  • Tempeh
  • Seitan
  • Soy sauce/tamari
  • Vegenaise  (vegan mayonnaise — so yum!)
  • Salsa
  • Nuts and seeds – raw cashews, raw almonds, sunflower seeds, pistachios, macadamia nuts, etc.
  • Vegan sugar (aka not white sugar, which is processed with animal bones.. YUCK! Sugar in the Raw, or another comparable sugar will be what you want to look for)
  • Vegan cheeses (Daiya, Follow Your Heart)
  • Egg replacer (such as The Vegg)
  • Miso (white)
  • Dried sea vegetables* (nori, wakame, dulse)
  • Vegetable bouillon/stock

*avoid Hijiki at all costs! It contains large amounts of arsenic! Blech!

The biggest change you will notice is the switch out of dairy items with their non-dairy counterparts, and the addition of tofu/seitan/tempeh and other assorted “faux meats”. That’s it!  Most of the items in my list can be found in a non-vegan kitchen as much as a vegan kitchen.  After all, it is all food that everyone should be eating anyway.  So, take a deep breath, it’s all going to be fine.  Just think – you’re going to be making such a huge impact for the environment, the animals, and most of all, your health.

Are you a reader who is already vegan?  I would love to hear what items are pantry staples in your home.  Let me know in the comments section!

The Vegan Three

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Lets get something straight right off the bat: vegans are at no more a risk of vitamin or mineral deficiency than omnivores. A well planned vegan diet is eleventy kabillion times more nutritional than your average omnivore. The American Dietetic Association has even stated:

“It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life-cycle including pregnancy, lactation, infancy, childhood and adolescence and for athletes.”  (Source: ADA – eatright.org)

Ok so maybe it’s not eleventy kabillion times more nutritious, but typically, “Average vegan diets tend to be deficient in three nutrients, whereas average omnivores tend to unfortunately be deficient in seven.”  Dr. Michael Greger explains it best:

So what three nutrients do vegans need to be conscious of?  The Vegan Three, in no particular order:

  1. Calcium
  2. Iodine
  3. B12

Some folks may argue protein and Vitamin D to be in that list as well.  So I’ll discuss those  two, too.

Calcium
 Calcium = milk, right? Naw.  That’s so Dairy Council of you!  We’ve been brainwashed from such a young age and for so long that if we don’t “Got Milk” we’re gonna get osteoporosis and suffer from calcium deficiency.  Not true at all.  In fact, the US has such high rates of osteoporosis and other bone issues despite the fact that we consume so much dairy.  I could go on and on about the ickies of dairy, but that’s a whole blog entry in itself.  After all, calcium isn’t naturally found in milk — cows (are supposed to) eat grass.  Lets just go straight to the source, yeah?  Where vegans get their Calcium: kale, broccoli, collard greens, and fortified nutmilks and tofu.  PLUS!  Calcium in kale and broccoli is absorbed twice as well as the calcium in milk.  So booyeah to that!

Iodine
You mean, salt?  Say what?  No, actually most folks get their iodine from dairy products because cows teats and milk storage containers are cleaned with an iodine solution that then seeps into the milk.  Geeee-ross, right?  Folks don’t need a lot of iodine in their diets (only about 150 micrograms a day) but its important for thyroid function.  If you use salt in your cooking, use an iodized salt.  Or,  add sea vegetables to your pantry.  A sprinkle of Sea Seasonings once in a while on your salad should do it.  Finally, you can always take a supplement.

B12
This one I will give to the omnivores.  Yes, this is vitamin typically cannot be found in a vegan diet without consuming a supplement/fortified food.  You know why?  Because it’s a bacteria that is found in the digestive tract of animals that is absorbed into their bodies which are then eaten by folks who eat them.  So how do we non-flesh eaters get our B12?  Fortified soy/nut milk or cereals, Nutritional Yeast (more on the delicious Nutritional Yeast forthcoming) sprinkled on salad or pasta, or a supplement.  I take a B12 supplement 3 times a week as well as Nutritional Yeast sprinkled on my salad every day.  I’m a fiend for Nutritional Yeast.  It’s totally yum.

Protein
I hate to even acknowledge this, but will because it’s probably the most common question I ever get asked.  There is protein in EVERYTHING!  There is protein in all vegetables!  Protein in tofu.  Protein in soy milk, beans of every shape, size, and color, nuts, seeds, peanut butter, oatmeal, pasta, broccoli, corn, etc. etc. etc.  If you eat a varied and complete vegan diet, protein is the least of your concern.

Vitamin D
 The first things people might think as to where you can get vitamin D is either the sun or milk.  Vitamin D is actually not found in any foods naturally.  The vitamin D that is found in milk is there because its been added in via supplement into cow’s feed.  Ten to fifteen minutes in the sun during mid-day hours is a great way to get your vitamin D.  If you can’t manage that, your fortified nutmilk or cereal will contain parts of your daily intake as well.  Or if you still are nervous, you can also take a supplement. (I take one!)

If you’re interested in learning more about vitamins and minerals in a vegan diet (which you totally should!), check out the book Vegan for Life by Jack Norris, RD and Virginia Messina, MPH, RD. This is my nutritional bible. Its comprehensive, easy to understand, full of charts and graphs and all the bells and whistles to help you learn and feel confident about your nutritional intake.

I must disclaim: I am not a doctor or nutritionist! All of the information I have presented here I’ve gathered from reading books by professionals. It’s all ingrained in my noggin from having to recite the answers for the inevitable 20 questions vegans get asked about their nutrition. Please do your research, read the book I recommend, and absorb as much as you possibly can on this topic.

Tofu isn’t scary.

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dun…Dun… DUNNN!!!!! Tofu. So many folks get very nervous with the mere mention of it. Not to worry – I’m going to show you how AMAZING this protein is and how it is not scary at all!!!!

What is it? Simply, its soybean curd pressed into a block shape. It can often be fortified with calcium, making it a great source for the vital nutrient (as well as being a source of vitamin B and iron). It can come in different varieties – silken, soft, firm, extra firm – making it versatile to use in a wide array of recipes from smoothies to soups to stir-frys to bar-be-que’d on the grill.

Here’s my advice: extra-firm tofu and buy it in bulk. I’m lucky that my local bulk retailer offers a 2 pack of extra-firm tofu for four bucks. I pick up 2 packs of that per week. At least. You’re going to bake one for use in your salads, one will be your weekend tofu scramble, and two will be used as your protein for dinner a few nights.

Now, some commonly asked questions about tofu:

  • What do I do about all this water in the package?

Tofu is packed with water so it doesn’t dry out. This is remedied very simply. Got paper towels? Good. On a dinner plate, layer a few sheets of paper towel. Place your block of tofu on the plate. Layer a few more sheets of paper towel on top of the tofu. Now, put another dinner plate (or platter) on TOP of the tofu to create a make-shift press. Let it sit for about twenty minutes to drain. OR you can invest in a tofu press. They run about $40, but with the amount of tofu you’ll be eating, it will pay for itself within a month. Here’s the one I have and love it – Tofu Xpress.

  • Do I just cook it in this big block shape?

Sure! You can marinate the whole big block with some tamari or other favorite sauce and bake it in the oven. OR, you can cut it in half horizontally, so you have two rectangles, about a half inch high. Then, cut those rectangles in half diagonally, making two triangles. It should look something like this:

Something to look forward to: recipe for tofu parmesean! But also a great example of what tofu cutlets could look like.

Voila! Tofu Cutlets. OR, after cutting horizontally, cut them out into circles using a small juice glass upside-down…and Voila! Tofu Scallops. Your creativity is key. You can’t mess it up, so don’t be scared to experiment.

  • Tofu has no flavor! Why bother?

Wha-wha-wha-whaaaaaaa?! Stop the train. Tofu can be full of flavor — it all depends on what you to do it! You can marinate it, bread it, bake it, pan-sear it, bbq it. Seriously, whatever you did to your chicken, fish or steak, you can do to tofu. I’m not kidding! Tofu will take on any flavor you put on it. Sucks it right up like a sponge and is totally versatile.

  • Can you freeze tofu?

Yes! And please do. I’ll usually freeze a block every now and again. This will change the texture of it, making it a bit more chewy and a lot spongier (as in, will soak up even more of the flavors you use on it). Just freeze it directly in the container you purchase it in. When you’re ready to use it, set it out to defrost that morning, or run it under some water to soften it up. You can microwave it for three minutes on each side to assist if needed. And then drain it just like as described above. You’ll see that it drains a LOT more this way. So totally freeze some tofu every now and again and give yourself a texture shake-up.

So go forth to your organic grocer and pick up a nice extra-firm block of tofu for dinner tonight. Follow my tips, use your favorite marinade or sauce, and most of all, get creative and have fun. See?! Tofu TOTALLY isn’t scary.