That’s right folks. Tofu doesn’t have to suck. Tempeh is not just a place in Arizona. Seitan, not Satan, is quite delicious in a Gyro. Nutritional Yeast is not an antibiotic-resistant bacteria. And while they say you can’t get blood from a turnip, you can get milk from almonds, rice and coconuts. Yes, we vegans eat much more than grass, twigs and berries. In fact, the world of vegan eating is a truly wonderful and exciting place.

Perhaps you have been vegan for a long time and are just searching for some new vegan dishes. Perhaps you eat everything but are looking for a healthier lifestyle. Well then, welcome to the Grassfed Carnivore. My goal is to create food that carnivores and herbivores alike will say “This stuff is VEGAN?”

My vegan voyage began two years ago, and I have put a lot of odd things in my mouth trying to find meals that satisfied.  Over time, I have created some great vegan recipes that don’t have strange consistencies or bizarre tastes.  My litmus test is my wife. If she thinks a recipe sucks then I won’t post it. So, you are getting the cream of the crop when it comes to delicious, strike that, CARNILICIOUS vegan recipes that I guarantee won’t suck.

To begin, I will not christen my blog with a recipe. As PT Barnum said, “always leave them wanting more.” Instead, here is my primer on MAKING TOFU PALATABLE 101.

There are three protein riders in the Vegan Apocalypse: Tofu, Tempeh, and Seitan (no kidding). Each is delicious, but first let’s tackle tofu. Tofu is amazing and will absorb just about any flavor you put on it. To me, it is like a weird soggy marshmallow. I don’t like eating wet sponges regardless of the marinade, so I have found three ways to make tofu edible. Each method can be used, but the first is my go to process. You may like your tofu on the softer side. I will address that, too, in due time.

Method 1. Slice a tofu block into 7-8 even slices and place them on several paper towels. Top with more paper towels and something heavy. I use cast iron. Press for an hour, then wrap in plastic wrap and freeze overnight. Pull out of the freezer, and press again until thawed completely.

Method 2. Fry your tofu in a generous amount of oil. Now, this step requires little preparation and fore-thought, but it is not the most healthy alternative. I use it sparingly and only in a handful of dishes. Plus it can make a giant mess.

Method 3. Finally, you can grill the tofu over high heat. The soft texture of tofu comes from the high water content. So to make it chewy, you have to get that water out of it. If you are pinched for time, a good trip on a hot grill or quick sauté in a hot skillet will give you more texture.

So now that we have been introduced, and you have pressed tofu in the freezer… we can move on to some CARNILICOUS recipes. See you tomorrow. Longer Letter Later.

Love, Bob aka The Grassfed Carnivore