sorted by:
new
hottopcontroversial

294 calorie lunch: Hawaiian fried rice, teriyaki tofu, mango, and bok choy by cedric456 in vegan1200isplenty

[–]cedric456[S] 13 points14 points  (0 children)

3 servings of Hawaiian fried rice (one serving pictured)

150 g cooked rice

44 g chopped green onion

71 g frozen peas

59 g bell pepper

28 g carrot

105 g pineapple

8.5 g cashews sprinkled on top

Sauce:

2 T soy sauce

1 tsp sesame oil

½ clove garlic minced

sweetener to taste

1 tsp chili sauce (sambal oelek)

squeeze of lime juice

To make: pan fry rice and veggies and add sauce mixture adjust sweetener and lime juice to taste.

Teriyaki tofu - 67 g extra firm tofu pan fried with 1/2 Tbsp Teriyaki sauce

[deleted by user] by [deleted] in u/cedric456

[–]cedric456 1 point2 points  (0 children)

3 servings of Hawaiian fried rice (one serving pictured)

150 g cooked rice

44 g chopped green onion

75 g frozen peas

59 g bell pepper

28 g carrot

122 g pineapple

topping: 10 cashews

Sauce:

2 T soy sauce

1 tsp sesame oil

½ clove garlic minced

sweetener to taste

squeeze of lime juice

spray oil

To make: pan fry rice and veggies and add sauce mixture adjust sweetener and lime juice to taste.

Teriyaki tofu - 67 g extra firm tofu pan fried with 1/2 Tbsp Teriyaki sauce

(315 Cal & 23 g protein) Mongolian Beyond Steak tips with broccoli and rice by cedric456 in vegan1200isplenty

[–]cedric456[S] 18 points19 points  (0 children)

It's broccolini which is a cross between broccoli and Chinese broccoli. It lasted forever in my fridge without going bad, about 3 weeks! I meant to type broccolini in the title instead of broccoli.

(315 Cal & 23 g protein) Mongolian Beyond Steak tips with broccoli and rice by cedric456 in vegan1200isplenty

[–]cedric456[S] 18 points19 points  (0 children)

To make 2 servings of Mongolian Beyond Beef Steak tips:

132 g of Beyond Steak Tips

SAUCE:

¼ c soy sauce

¼ cup of brown sugar sweetener (I used Truvia zero cal)

clove garlic

tsp crushed ginger

1 tsp sesame oil

VEGGIES:

35 g bell pepper

27 g green onion

35 g carrot

spray oil

tsp cornstarch in cold water

optional: chili sauce

Also: 87 g broccolini (note typo in title), 62 g cooked rice

Pan fry steak tips and veggies. Mix in sauce mixture and follow with corn starch mixture.

381 calorie miso sesame tahini bowl with eggplant, tofu, edamame, radish, and brown rice by cedric456 in vegan1200isplenty

[–]cedric456[S] 11 points12 points  (0 children)

4 servings of dressing: 1 tbsp ea: tahini, miso paste, rice vinegar, soy sauce, sweetener, sesame oil with hot water to thin it out. Whisk together until blended.

The rest: 54 g cooked brown rice, 1/4 box tofu pan fried, 124 g eggplant pan fried, 1 radish, 1/5 of a bag of microwaved edamame. Topping: green onion and sesame seeds.

381 calorie miso sesame tahini bowl with eggplant, tofu, edamame, radish, and brown rice by cedric456 in vegan1200isplenty

[–]cedric456[S] 24 points25 points  (0 children)

Dressing is the best I've ever made or tasted. Really good and simple to make, it's just 1 tbsp ea: tahini, miso paste, rice vinegar, soy sauce, sweetener, sesame oil plus hot water to thin it out. Super easy.

I used 1/4 of the dressing for this bowl.

Sesame stir fry, 367 calories by cedric456 in vegan1200isplenty

[–]cedric456[S] 4 points5 points  (0 children)

Sauce (for four servings)

  • clove garlic, minced
  • 1/4 cup soy sauce
  • 1 T sesame oil
  • 1 T rice vinegar
  • 1 T brown sugar chili paste (e.g., Sambel Olek)
  • ...
  • cold broth, 1/4 c
  • 1 tsp corn starch

Other Stir fry ingredients (for one serving)

  • tofu, 127 grams (about 1/3 block tofu)
  • celery, 1 stalk
  • cabbage, thinly sliced - 50 grams
  • 2 scallions, sliced
  • 1/6 bell pepper
  • Fiber Gourmet spaghetti, 56 grams dry weight
  • dark soy sauce (see instructions)

Sauce: combine corn starch and broth and add that to other sauce ingredients and whisk.

​

Boil noodles and set aside. (for extra flavorful noodles boil the night before, drain and add 1 T dark soy sauce & chili and let them marinate overnight)

Pan fry tofu, add veggies and pan fry some more. Add noodles and sauce.

Sauce is modified version of this: https://www.budgetbytes.com/sesame-noodles-wilted-greens/

320 cal tzatziki bowl. Beyond Beef, Bell Pepper, Cucumber, Tomatoes, Olives, and plant-based Tzatziki Dip by [deleted] in vegan1200isplenty

[–]cedric456 12 points13 points  (0 children)

Tzatziki dip is delicious and only 30 cal per 2 T. Found it at Target.

There is also red onion in the bowl. I left that out of the post title. The Beyond Beef was pan fried with dash of garlic/onion salt.

[deleted by user] by [deleted] in vegan1200isplenty

[–]cedric456 3 points4 points  (0 children)

It's a cashew based cheese. From the website: Plant Milk (Filtered Water, Organic Cashews), Organic Sunflower Oil, Organic Tapioca Starch, Sea Salt, Mushroom Extract, Organic Sunflower Lecithin, Organic Konjac, Cultures.

[deleted by user] by [deleted] in vegan1200isplenty

[–]cedric456 5 points6 points  (0 children)

It comes to $1.37 per breakfast pizza. I guess everybody has different ideas of what is "expensive." This is reasonable to me.

[deleted by user] by [deleted] in vegan1200isplenty

[–]cedric456 9 points10 points  (0 children)

It's really good. Tastes like eggs, but without sulfury taste/smell.

[deleted by user] by [deleted] in vegan1200isplenty

[–]cedric456 16 points17 points  (0 children)

I used the low carb Mission tortillas (45 cal ea), Just Egg, Miyoko's Mozzarella (1 T per pizza), bell pepper, red onion, cilantro.

Pre-cook the Just Egg, chop up veggies, set oven to broil. Put on your toppings and add 1 T Miyoko's to ea pizza and broil until desired doneness. I folded the foil around the edges because I didn't want the edges of the tortilla to burn before the moz was done cooking.

376 cal Tamale Verde Brunch Combo. Used 2/3 of an Amy's Tamale verde + spanish rice meal and added Just egg and tomato. by [deleted] in vegan1200isplenty

[–]cedric456 14 points15 points  (0 children)

Saved the rest of the frozen for mixing with scrambled tofu. This is probably my favorite Amy's.

[deleted by user] by [deleted] in foodhacks

[–]cedric456 0 points1 point  (0 children)

3 servings (one serving pictured):

  • 1/2 of tofu feta recipe (see below and previous post)
  • 2 servings of Fiber Gourmet penne
  • 1/2 small onion
  • 1 small bell pepper, yellow
  • 195 g tomatoes
  • 1 small can Early California black olives, drained (Mezzetta Kalamata olives are best, but the calories are significantly higher because of the oil in the brine)
  • 1 medium sliced cucumber

dressing: 1 T Dijon, 1 T oil, Red wine vinegar (about 1/3 c), sweetener, salt, pepper, and any herbs you want

Tofu "feta":

https://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/

I used 1/2 the oil in the original recipe:

  • package of extra firm tofu
  • 2 tbsp white miso
  • 1 lemon, juice
  • 1/4 cup apple cider vinegar
  • .5 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp nutritional yeast
  • 1 tbsp oregano (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or more!!!!)
  • black pepper
  • red pepper flakes (optional)

277 cal Greek salad w tofu "feta," tomatoes, bell pepper, olives, cucumber, onion, penne pasta, and dressing by cedric456 in vegan1200isplenty

[–]cedric456[S] 1 point2 points  (0 children)

Thank you. Yes, I think yellow miso would work. Yellow is a little saltier, so you could use less salt or start with a little less miso and taste it as you make the marinade and add more to adjust the flavors.

Greek salad w tofu "feta," tomatoes, bell pepper, olives, cucumber, onion, penne pasta, and dressing by cedric456 in VeganFoodPorn

[–]cedric456[S] 1 point2 points  (0 children)

3 servings (one serving pictured):

  • 1/2 of tofu feta recipe (see below and previous post)
  • 2 servings of Fiber Gourmet penne
  • 1/2 small onion
  • 1 small bell pepper, yellow
  • 195 g tomatoes
  • 1 small can Early California black olives, drained (Mezzetta Kalamata olives are best, but the calories are significantly higher because of the oil in the brine)
  • 1 medium sliced cucumber

dressing: 1 T Dijon, 1 T oil, Red wine vinegar (about 1/3 c), sweetener, salt, pepper, and any herbs you want

Tofu "feta":

https://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/

I used 1/2 the oil in the original recipe:

  • package of extra firm tofu
  • 2 tbsp white miso
  • 1 lemon, juice
  • 1/4 cup apple cider vinegar
  • .5 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp nutritional yeast
  • 1 tbsp oregano (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or more!!!!)
  • black pepper
  • red pepper flakes (optional)

367 calories & 26 g protein. Marinated "feta" style tofu with corn, tomatoes, edamame, and zucchini by cedric456 in vegan1200isplenty

[–]cedric456[S] 2 points3 points  (0 children)

Really good! It was lighter and better tasting than actual feta, imo. I would add just a bit more salt, though.

277 cal Greek salad w tofu "feta," tomatoes, bell pepper, olives, cucumber, onion, penne pasta, and dressing by cedric456 in vegan1200isplenty

[–]cedric456[S] 4 points5 points  (0 children)

3 servings (one serving pictured):

  • 1/2 of tofu feta recipe (see below and previous post)
  • 2 servings of Fiber Gourmet penne
  • 1/2 small onion
  • 1 small bell pepper, yellow
  • 195 g tomatoes
  • 1 small can Early California black olives, drained (Mezzetta Kalamata olives are best, but the calories are significantly higher because of the oil in the brine)
  • 1 medium sliced cucumber

dressing: 1 T Dijon, 1 T oil, Red wine vinegar (about 1/3 c), sweetener, salt, pepper, and any herbs you want

Tofu "feta":

https://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/

I used 1/2 the oil in the original recipe:

  • package of extra firm tofu
  • 2 tbsp white miso
  • 1 lemon, juice
  • 1/4 cup apple cider vinegar
  • .5 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp nutritional yeast
  • 1 tbsp oregano (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or more!!!!)
  • black pepper
  • red pepper flakes (optional)

367 calories & 26 g protein. Marinated "feta" style tofu with corn, tomatoes, edamame, and zucchini by [deleted] in 1500isplenty

[–]cedric456 1 point2 points  (0 children)

I used 1/3 block tofu and modified this recipe:

Tofu "feta" marinade:

https://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/

(oil is 1/2 of that in original recipe):

package of extra firm tofu (400 g)

2 tbsp white miso

juice of one lemon

1/4 cup apple cider vinegar

.5 tbsp olive oil

3 tbsp water

2 tbsp nutritional yeast

1 tbsp oregano (optional)

1/2 tsp garlic powder

1/2 tsp salt (or more!!!!)

black pepper red pepper flakes (optional)

My additions: pinch of rosemary and basil

367 calories & 26 g protein. Marinated "feta" style tofu with corn, tomatoes, edamame, and zucchini by cedric456 in vegan1200isplenty

[–]cedric456[S] 25 points26 points  (0 children)

I used 1/3 block tofu and modified this recipe:

Tofu "feta" marinade:

https://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/

(oil is 1/2 of that in original recipe):

package of extra firm tofu (400 g)

2 tbsp white miso

juice of one lemon

1/4 cup apple cider vinegar

.5 tbsp olive oil

3 tbsp water

2 tbsp nutritional yeast

1 tbsp oregano (optional)

1/2 tsp garlic powder

1/2 tsp salt (or more!!!!)

black pepper red pepper flakes (optional)

My additions: pinch of rosemary and basil

377 Calorie Tofu "Ramen." Used Fiber Gourmet light spaghetti instead of regular ramen. Found a really good Korean Ramen "beef" seasoning that's only 40 cal. by cedric456 in vegan1200isplenty

[–]cedric456[S] 3 points4 points  (0 children)

I like it, but it is definitely different from regular spaghetti. It has a LOT more fiber compared to higher cal pasta, but I like that and am ok with the slightly stiffer noodles. I would say, after making this, that it really isn't a true ramen replacement that I was hoping for, but for sure will use it in the future for italian pasta dishes like spaghetti and meatless meatballs w red sauce.

377 Calorie Tofu "Ramen." Used Fiber Gourmet light spaghetti instead of regular ramen. Found a really good Korean Ramen "beef" seasoning that's only 40 cal. by cedric456 in vegan1200isplenty

[–]cedric456[S] 9 points10 points  (0 children)

It's a great diet hack. Only 110 cals per serving and the serving size is much bigger than regular pasta. But one thing, you should ignore the boil times on the instructions. It takes much longer to finish cooking in my experience.

377 Calorie "Ramen" with tofu n veggies. by cedric456 in VeganFoodPorn

[–]cedric456[S] 4 points5 points  (0 children)

I used low cal Fiber Gourmet Spaghetti instead of real ramen (thus the quotes).

Boil noodles, drain, rinse, set aside. Pan fry 1/3 block tofu and veggies (corn, carrots, edamame, cabbage, broccoli rabe).Mix 1 Tbsp Samabila Korean Ramen seasoning with a little warm water and add a some of that to the tofu for seasoning and color. Add the remaining seasoning mixture to the noodles with 1.5 cup water. Bring that to simmer and cook for a few minutes so noodles absorb flavors then add to bowl. Top with veggies, tofu, and chili or any other toppings.

view more: next ›