Crispy Tofu Croutons
I'm 7 months into this plant-based vegan journey. That's right. Mostly plants.
It's been flippin' fantastic, and given me a testament that screams loud and clear: The future is cruelty-free, the future is veganism.
All politics aside, we are now at a point where it is insulting to our intelligence to continue telling ourSelves that animals can't feel and don't have emotions. And with foods that are so delicious, nutritious, that keep bodies strong and powerful, and are much easier for our bodies to digest... We're running out of excuses to continue eating the flesh of sentient beings!
END RANT :D
Onto the delicious stuff. I'm getting closer to biting the bullet and spending the $200 or so it takes to have a full blood analysis. This journey has led me closer than ever to the condition and relations I have with my body, and I DO want to be sure I am caring for it and not depriving it of vital nutrients it needs to remain high functioning and healthy. Veganism is a little more complex than just cutting out animal product, and I think this needs to be talked about a bit more. Cutting out animal protein (I was vegetarian for 1.5 years before going vegan) does come with some things to consider, mainly supplementing their vitamins B12, calcium, iron, and zinc intake.
I'll make another entry about this, going more in-depth with how I ensure these vital nutrients into my diet. ONTO THE CRISPY TOFU CROUTONS!!
Crispy Tofu Croutons
For the tofu:
2 tbsp oil, plus more for frying
1 tsp garlic powder
1 tsp dried parsley
1 tsp onion salt (my brand is from Trader Joes, mostly herbs, less salt, I'd prefer onion powder!)
1/2 tsp tumeric
1 tsp salt
1/2 tsp pepper
For the salad (organic, if possible!):
1 head romaine
1 tomato, roughly chopped
1/3 cucumber, diced
1 carrot, shredded
Press tofu between 2 plates, weighted to draw excess water out for about 15 minutes. Cut tofu into small squares and place in large bowl. Combine olive oil and seasonings with tofu, toss to combine so as not to break tofu. Meanwhile, heat olive oil on medium heat. Test tofu in oil and when it bubbles, add all tofu. Shake pan lightly to get a clean layer of tofu in contact with the pan. Let sit 6-7 minutes until you can see the bottom of tofu is brown. Shake pan and let second seide brown, 5 minutes. Repeat as necessary. Turn burner off. Allow to cool slightly, 5-10 minutes.
Meanwhile, assemble, rinse, and chop other salad ingredients. Add crispy tofu once cooled.