wow I ate a lot of tofu today // Veganuary Meal Ideas + what I ate today

I started my vegan journey in January of 2017. Ever since then, I’ve been trying to make healthy (but hella easy) vegan meals. Here’s a look at the easy vegan meals I ate today.


A tofu scramble burrito in a spinach tortilla and bac’n.

We made the bac’n by slicing Beyond Meat Sausage into thin strips and cooking it with just salt, pepper, and a little bit of oil until it was crispy.

I made the tofu scramble by adding garlic powder, onion powder, black pepper, paprika, cayenne pepper, cumin, and nutritional yeast to crumbled tofu. I cook it in a pan on medium high heat until most of the water is cooked out, then I changed the temperature to medium and let it cook through for about 10 minutes. I added some Sabra’s Pine Nut Hummus once it was cooked to make it “cheesy”.



I made tofu fries to go with the Kite Hill ranch dip we bought yesterday. To make the fries I cut 1/4 of a block of tofu into strips and coated them with a lot of nutritional yeast, black pepper, and paprika. I put them in the air fryer for 20 minutes at 400° and flipped them after 10 minutes. The Kite Hill dip is really good, and has a similar taste to sour cream and onion dip.


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This was rice noodles, spinach, hummus, tofu, and red pepper flakes.

I cubed 1/4 of a block of tofu and coated it with the same spices I coated the tofu fries with, boiled some rice noodles, added spinach and the hummus sauce, and topped it with red pepper flakes.

For the sauce I mixed 2tbsp of the pine nut hummus with water, nutritional yeast, black pepper, and paprika.

That’s everything I ate today to keep my meals simple but delicious. If you want more Veganuary inspiration be sure to check out my Instagram @healthy_ghost.

Back From a Hiatus

Hi everyone! It’s been awhile since I’ve logged onto my blog.

I’m back today with a short post catching you all up on where I’ve been.

We traveled to San Antonio and found vegan food at a cafe we didn’t expect to find vegan food at:

And also got laughed at and hung up on when trying to ask about vegan options at another restaurant.

I’ve been taking bass lessons and spending a lot of free time with that.

We had a 3 Vegan Thanksgivings! We are so thankful to our family that made us amazing vegan food.

We ate Impossible Whoppers way too many times.

Spiral Diner had vegan chick’n wings (with a fake bone!) with vegan ranch and bleu cheese.

We also had their blue plate special, the Monte Cristo, and had to try their new breakfast tacos with some bac’n and a hot chocolate.

For Christmas dinner we had whole wheat pasta with breadcrumbs, nutritional yeast, spinach, Daiya’s mozzarella shreds, and sun dried tomatoes.

This was a staple meal in our household when I was growing up, so it was nice having a vegan version!

That’s what we have been up to lately. Expect more posts soon!

What I ate today // easy vegan meals

Here’s what I ate today for some easy vegan meal ideas.


For breakfast we made tofu scramble breakfast burritos, my usual go-to for breakfast when I’m home. We air fried some frozen hashbrowns in our air fryer and scrambled a block of tofu over medium high heat. For spices for the tofu we used black pepper, onion powder, garlic powder, paprika, cumin, cayenne pepper, and turmeric.

Our favorite hot sauce to use for breakfast burritos is Texas Pete’s hot sauce and we put it on almost everything.


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DJ made yellow curry for dinner a few nights ago, so for lunch I had some of the leftovers with fettuccine noodles. For a big pot that lasted us the week he used:

  • 2 boxes (32 fluid oz. each) of Sam’s Choice Vegan Protein Broth we found at Walmart
  • 1 yellow onion
  • curry powder, cumin, salt, and a little splash of maple syrup, all to taste
  • 3 russet potatoes
  • 2 blocks of tofu
    • spices to coat the tofu with: black pepper, garlic powder, onion powder, paprika, cumin, and cayenne pepper

First, he sautéed the onions in a little bit of oil until they were clear and chopped the potatoes into large cubes. Once they were cooked he added everything (besides the tofu) into a pot and let it cook for twenty minutes over medium heat. While it was cooking he cubed the tofu, coated it with the spices, then air fried it for 20 minutes at 375º.  Lastly, he added the air fried tofu to the soup and served it with white rice.

It’s such an easy, cheap, and delicious meal that makes for great lunches throughout the week.



For dinner I made a simple bowl of white rice and vegetables, with a little more of the leftover curry broth for flavor. For veggies I microwaved a stir fry mix with broccoli, snap peas, onions, red pepper, and carrots and topped it with crushed red pepper.