Food Personal

Vegan OR Nah??

Before I begin, I want to say thank you, thank you, THANK YOU for following, supporting and reading my blog. Your effort and support motivates me to continue writing and spreading health/fitness to the world! Y’all are the real MVPs!!

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Moving forward, I’ve created this post because I am obsessed with food and experimenting. I’m so obsessed I’ve decided to challenge myself and go vegan for a week. Cool right?! I hear lots of good stories about folks going Vegan and I was inspired! On the flip-side, there are lots of myths, opinions, articles, and misconceptions about what it really means to be vegan. Luckily I have done my own research and provided helpful fun facts below!


  • The veganism philosophy extend beyond the plate to not wearing animal products (leather, suede, fur, wool, silk, feathers) and avoiding products with animal ingredients or testing.
  • Vegans often have low rates of obesity and on average weight 5-20 percent less than meat eaters.
  • You’ll get enough protein from yummy colorful plants!
  • Vegan recipes are cheap, plentiful, and tasty. I purchased my extra firm tofu for $1.28 at Winco. Prices WILL vary state to state, city to city, but tofu shouldn’t be over 2 bucks…unless you shop at Whole Foods aka Whole Paycheck. All in all, I ended up paying less than $15 bucks for my tofu stir-fry. (I’ve provided the quick and easy recipe below!)

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To help me with this short transition, I’ve decided to follow Minimalist Baker, DUH! I am OBSESSED with this Vegan Food blog. I’ve mentioned them several times on my IG account and blog (Vegan cinnamon rolls) and there’s a plethora of reasons to brag about their awesome and healthy recipes. Trust me, these two know how to turn boring tofu into a world-class savory and delicious dish.

For this entire week, I am committing myself to trying out their vegan recipes, from drinks to desserts! Again, feel free to join me if you like. Going vegan will help aid your body physically and mentally. I can’t wait to try and see how my body feels on week 2! I will provide updates throughout the entire week. You don’t have to turn completed vegan to commit to this challenge. You can eat a vegan dish for breakfast, or lunch, or dinner. Post your pictures on IG or Facebook and hashtag them #NaijaVegan. I can’t wait to see them.

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Last night I created tofu stir-fry with carrots, string beans, and red bell peppers. I baked the tofu first to create a nice crispy texture. After, I soaked the tofu into my homemade sauce mix for it to absorb every inch of flavor. I cooked everything in a small amount of sesame seed oil and everything came out fabulous! I have provided the entire recipe for you all below!

Thank you again Minimalist Baker, you two rock!!

***All rights reserved to Minimalist Baker***

Author: Minimalist Baker

Recipe type: Stir Fry

Cuisine: Vegan, Gluten Free

Serves: 2-3


  • For the Stir Fry
  • 1 14-ounce package firm or extra firm tofu
  • 2 cups roughly chopped green beans
  • 1 cup diced carrots or red pepper
  • 2 Tbsp toasted sesame oil for sautéing (or sub peanut or coconut)
  • For the Sauce
  • 1/4 cup low-sodium soy sauce (make sure it’s gluten free if G-Free)
  • 1 Tbsp fresh grated ginger
  • 2 Tbsp brown sugar
  • 1 Tbsp agave, maple syrup (or honey if not vegan)
  • 1 Tbsp corn starch


  1. Preheat oven to 400 degrees and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.
  2. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes or rectangles (see photo).
  3. Arrange tofu on a baking sheet and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
  4. Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
  5. If serving over rice, start the rice at this point.
  6. In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
  7. To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
  8. Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.

***Nutrition reflects 2 servings without rice.

Nutrition Information

Serving size: 1/2 recipe Calories: 371 Fat: 19 g Saturated fat: 3 g Carbohydrates: 38 g Sugar: 23 g Sodium: 1500 mg Fiber: 6 g Protein: 16 g

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