I’ve managed to break through my omnivore tendencies to make vegan food. Meat-and-dairy free food has really caught on in recent years, and it’s evolved from being seen as just an eco-conscious lifestyle to a healthier way of eating. Heck, if Natalie Portman is a vegan it must be a good thing, right? However, I’m a proud cheeseaholic, and when food doesn’t have cheese I notice its absence. But I’ve found a solution that doesn’t involve fake cheese! It came in the form of this Tofu and Veggie Noodle Bowl.
East Asian food (such as Japanese, Chinese, Thai, Korean), for the most part doesn’t have dairy in it. Drinking cow’s milk was just not a thing people did in those societies, historically. In fact, people from that region are more likely to be lactose intolerant. So with their food, half of the work is done – leaving out the dairy part. All that’s left is getting rid of the meat! The only way I don’t like tofu is when it’s left plain, so I marinated mine in a soy sauce mixture for a few days overnight.
