Week 2 of the vegan work week diet was surprisingly good! I definitely had a breakthrough in my energy levels. You know that feeling you get when you call it an early night and sleep in for a really long time? That’s sort of how I felt for most of last week. It was pretty awesome feeling refreshed and operating with more clarity than my usual out-of-it, blah self. I didn’t need a cup of coffee once and was totally fine with green tea. I could still finish my workouts at the same energy level as my non-vegan weeks, even my more intensive HIIT ones, which is something I’m always paranoid about because the last time I did the vegan diet, I collapsed after 10 minutes on the treadmill. I also felt like I could get full on less, and I never had any cravings for sweets or junk food (it probably helped that I had an arsenal of Emmy’s vegan macaroons with me). It’s getting psychologically easier to eat mostly vegetables, and I don’t find myself longing for a chicken or burger ever. Although to be honest, I do find myself thinking about almond croissants and cheese from time to time.
Below is a recap of week 2–onwards to week 3!
Day 1 – Raw Revolution Chocolate Coconut Bliss bar for breakfast, curried chickpeas (inspired by the amazing salad from Joan’s on Third in LA) and quinoa for lunch, an orange and almonds for snacks, Amy’s Black Bean Enchilada for dinner
Day 2 – Raw Revolution Spirulina bar for breakfast, curried chickpeas and quinoa for lunch, an orange and almonds for snacks, veggie sushi rolls from Alpha Fusion (pickled radish, mushrooms, seaweed and tofu)
Day 3 – oatmeal w/raisins for breakfast, roasted sweet potatoes with arugula salad for lunch, an orange and almonds for snacks, pan-fried brussels sprouts for dinner
Day 4 – White Chocolate Chip Clif Bar for early breakfast, oatmeal w/soy milk and cinnamon for late breakfast, roasted sweet potatoes with arugula salad for lunch, an apple for a snack, sauteed kale and garlic for dinner
Day 5 – a bit of a strange day here, but some fruit and an apple for breakfast, lots of lemon ginger tea, an Almond + Apricot Kind Bar for lunch (being flexible with the honey here), 1 cinnamon bagel from Murray’s that happens to be “accidentally” vegan, salmon and brussels sprouts for dinner (veganism comes to a close by 5 pm!)
For tonight’s vegan dinner, I really wanted to use up my coconut milk before it went bad, so I decided to make some curried tofu. This recipe is adapted from the Cheap Creamy Chicken Curry recipe on Food52.com, with a few modifications. Obviously I swapped in firm tofu for chicken to make it vegan friendly, and I didn’t have turmeric so I just used whatever I had in my spice rack–curry powder, cumin and red chili powder. I also threw in some chopped red pepper for a little color and texture. The vegan version of this recipe was very good, although I think the chicken absorbed the fragrant spices better than the tofu did. The warm, creamy sauce is the heart and soul of the dish, so you can’t really go wrong with whatever protein you end up using.
2 tablespoons canola or vegetable oil
1 14 oz. package of firm tofu
1 medium onion
1 red bell pepper
2 cloves of garlic
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon red chili powder
2 teaspoons salt
1.5 teaspoons of tomato paste
1 cup coconut milk (I used So Delicious’ original unsweetened coconut milk)
Prepare the onion, garlic and red pepper. Chop the red bell pepper into small pieces and remove the inner core and seeds. Mince the garlic cloves. Finely chop the onion.
Take the entire block of tofu out of the packaging and remove the water. Slice the tofu into small 1 inch cubes. Sprinkle 1 teaspoon of curry powder over the tofu cubes and distribute evenly. Set aside the tofu in a bowl or plate.
Heat the oil in a large pan over medium heat. Cook the onions for about 5-6 minutes. Add the garlic and cook for an additional 1-2 minutes.
Add 1 teaspoon of the curry powder, the cumin, the red chili powder and salt into the pan and cook for another minute. Add the tomato paste and mix everything together.
Add the tofu to the pan and pan-fry for about 6 minutes. Add the cup of coconut milk and red peppers. Cook for about 10 minutes or until the coconut milk has assumed more of a thick, sauce-like consistency.
Ladle the tofu and curry sauce over some hot rice or quinoa. Dish must be served warm!
Yields about 2-3 individual servings.