The Gradual Vegan

For most people, going vegan is a gradual process. It was for me. Here were my stages:

Stage One—I ate eggs, salmon and cheese.

Stage Two—I ate fish and seafood but relied more on tofu, red lentils, garbanzos and plant-based meat substitutes for protein.

Stage Three—I adopted a vegan diet based primarily on whole foods.

One of the things I did during my transition period, Stage Two, was combine tofu with shrimp in the recipe below. I discovered that tofu absorbs the shrimp flavor and all the lovely spices. Today, I make this dish just with tofu. You can do the same as you transition. If you’re not ready to commit to an all-vegan dish you can incorporate a bit of tofu, beefless crumbles or vegan sausage in a recipe.

Eating vegan is good karma. It made me rediscover and reinterpret my soul food—Indian and Sri Lankan cuisine. The wide variety of vegan and vegetarian meals enjoyed throughout South Asia have staying power because they have evolved over centuries.

Dhaniya Jhinga Tofu

Cilantro Shrimp and Tofu Curry

Ingredients

1 package organic tofu (19 oz.)

1 tablespoon olive oil

4 tablespoons vegan butter

4 teaspoons minced garlic

2 teaspoons minced ginger

2 teaspoons salt

1 teaspoon Indian chili powder (cayenne)

¼ teaspoon turmeric          

1 tablespoon Patak’s Hot Curry spice paste

2 pounds shrimp, deveined and thawed

1 bunch cilantro, washed and chopped, all of it, including the stems

2 tablespoons vegan mayonnaise

Directions

1. Cut tofu into pieces about the size of playing dice and drain in a sieve.
2. In a large saucepan, melt the vegan butter over medium heat.
3. Add the oil, garlic and ginger until oil is infused with that scent.
4. Mix salt, red pepper and turmeric in a custard cup and then add to the oil and stir.
5. Add curry paste and stir constantly for 2 minutes.
6. Add shrimp and cook 5 minutes on high heat.
7. Add cubed tofu and cook for 5 minutes.
8. Add the cilantro and vegan mayo and stir.
9. Cover the pan and simmer for 20 minutes on low heat.