(upbeat music) – Hi, friends, welcome back to another What I Eat in a Day video. Today’s video is all about
healthy plant-based recipes. Some of them are leftovers,
some of them are quick and easy, and one of them is from my favorite meal delivery
service, Purple Carrot. I’m bringing you today’s video in partnership with Purple Carrot and actually one of the ingredients that is inside this Purple
Carrot box, which is Nasoya tofu. So I personally am a huge
fan of Nasoya tofu anyway. They are the tofu that I always buy. It’s non-GMO. There’s a ton of different
firmness options. You can use it pretty
much every single way. And Nasoya carries a
ton of organic products. So it’s my personal preference in the tofu brand marketplace, and I’m really excited that they are part of this Purple Carrot box,
which means a few of the recipes in this box have Nasoya products in it. So I am going to show you the recipes that I get inside the box, and then we’ll end up making one or more, I’m not sure yet, of those recipes. And as you guys know of course, soy is a really awesome
form of plant-based protein. It’s also really customizable. Basically you can use it
a million different ways. And I’m excited to see what’s
in store inside this box. So that’s what we’re gonna
be talking about today in this video. If you want to try Purple
Carrot on your own, you can get $30 off your first box by clicking the link that
is right below this video. And without further ado, let’s go ahead and dive in to our day. All right, so I was going
to an early morning workout, and I decided to make
a little iced coffee. I made this actually in my
last What I Eat in a Day video. So it’s just a packet
of this coffee mixture, and then I added in some cold water and a splash of plant-based milk, sweetened it with a little
bit of monk fruit extract, and then blended it up in my blender. And I really like this because it gives me a
little bit of energy. It’s not too overwhelming. And it also puts a
little bit in my stomach. When I’m going to SoulCycle, I don’t want something
that is incredibly heavy. So just having a coffee like
this is just what I needed to get my day doing. All right, so I just got done
getting ready for the day, and I’m gonna start with my matcha. You guys already saw,
went to a SoulCycle class, had that pre-workout
little coffee mixture. I’m gonna start with my matcha. I always do matcha first, and I let that kinda settle in my system, and then I make breakfast. Not sure what I’m gonna
do for breakfast today. I think I’m gonna not do a smoothie bowl because I pretty much
always do those (laughs) in these videos. So I think, I don’t know, maybe I’ll scrounge up some leftovers or something like that. I’m kind of craving pancakes because there’s a new pancake
recipe up on the blog today, and I’m like, mm, I
posted it on Instagram. That sounds really good. So maybe we’ll make pancakes. I’m not sure, but either way, let’s go ahead and make our matcha, and then I’ll see you at breakfast time. All right, matcha is same
old, same old, you guys. But it is my favorite matcha powder, and then I’m also going to be
using some monk fruit extract to sweeten, as well as some
pumpkin pie spice, duh. Then we’re also gonna use some lion’s mane and some jasmine tocos
for my adaptogen powders. Basically what I’m trying to do right now is just get through the
adaptogen powders that I have before we leave on our trip. And then I am also going to
add in my coconut butter, of course, which is
this raw coconut butter. And it’s so drippy and creamy because it’s hot AF outside (laughs) and everything is melted in my kitchen. So a nice spoonful of that. And then top everything with hot water, blend it up, and call it a day. (upbeat music) So then for breakfast, which ended up being a little bit later, I decided to make some pancakes. I already had some in my freezer. And these are the vegan
blueberry pancakes from my blog. I will link them down below for you. And I decided to make three. So basically I just take
them out of this Ziploc bag, and then I pop them in the toaster oven and then just toast
them until they’re done. It takes about five or six minutes. While that’s happening, I decided to make some blueberry chia jam. I added some frozen
blueberries into a pan. I let that kind of heat up,
and the blueberries start to release some of their juices. And then I added in some chia seeds. And I actually added more than I meant to, so I had to add a splash of water. But this is honestly the
easiest thing to make ever. And then I just let it sit for about, I don’t know, maybe five or six minutes until it thickened up a little bit. And it’s the perfect
sugar-free topping to pancakes. It’s also great on toast. So that’s exactly what I did. I took my pancakes out
of the toaster oven, topped it with two giant
spoonfuls of blueberry, and then I drizzled on some almond butter, sprinkled on some coconut flakes and some raw cacao nibs
and some chia seeds, and that was it. It was so, so good. And I’ll admit, I didn’t
even miss the syrup. But it was just a fabulous breakfast. And if you haven’t make these pancakes, you absolutely need to. (upbeat music) All right, so I ended up
having breakfast kind of on the later side. I had my matcha at like nine, and then I just wasn’t really hungry. I was talking to Matt and doing stuff around here and working. And I looked at the clock, and I was like, okay, wait,
it’s time to eat breakfast. (laughs) And it was like 11. So I had those pancakes at around 11, which means lunch, it’s
now like 2:30, three. And I’m just not gonna
really do anything big, I don’t think, for lunch. I have some leftover massaged
kale salad which I’ll make, and then I might just throw
on some extra veggies on there and a dollop of hummus,
maybe some avocado, and probably call it a day. I’m gonna insert clips on how I made the massaged kale salad. It’s so good and so easy. And then I’ll show you what
else goes inside that bowl. So like I said, lunch
is gonna be super easy, but basically to make the kale salad, I just took one bunch of kale. I removed the stems from the kale, and them I just finely chopped it. And I chopped it basically
as finely as I could, and then I popped everything into a bowl and I massaged it with a
little bit of dressing. And the massaging does
take awhile, so be patient. Use your hand strength. My hands always get tired when I do this. But I massage it for maybe
two to three minutes, and it gets nice and soft, and the leftovers are delicious. So for the lunch that I had,
again, this is the day before. Lunch that I had was
the leftover kale salad, and then I just decided to shred some cabbage on top
using my mandoline slicer. And then I did a dollop of hummus, a dollop, actually two dollops
of some vegan queso dip that I had in my fridge, finished it with some sliced avocado. And I know it doesn’t seem like much, but like I said, it was a late lunch, and it was just what I needed to feel satisfied until dinner. (upbeat music) So I just walked in
from my afternoon walk, and I’m gonna start on dinner. It’s a little bit early,
but I’m gonna make it ahead because I wanna finish
a little bit of work and I also wanna get a
photo (laughs) of it. So we’ll either just eat
it cold or heat it up. And the one that we’re gonna make or I’m gonna make is
the Filipino Tofu Adobo. It sounds so good. And it has rice, veggies,
a little tomato salad, crispy tofu, and it’s gonna be good. So let me flip you around
and show you the recipe, and then we’ll get to cooking. All right, so here is what came this week in my Purple Carrot box. I got Avocado Quinoa Burgers. You know I’m gonna love those. Also got Filipino Tofu
Adobo, which sounds awesome. And then have a Nasoya tofu in there. Also some Eggless Salad
Bowls, which are gluten-free, and I’m sure that it’s gonna be like a tofu quote-unquote egg salad, which I’m also going to love. So I’m really excited
about all three of these. I might do this one as a lunch option and then one of these two
as a dinner, but let’s see. And then, oh, the other
thing that I wanted to show you that they sent with this box is also from Nasoya. This is their vegan Thai Basil Dumplings. They are organic. They have the Nasoya
tofu obviously inside. Six grams of plant-based protein. These are not gluten-free, so I am not personally going
to be able to eat these, but I luckily have a guy here that will. So he will be definitely
eating these, I’m sure. He is going to love these, especially with a little dipping sauce that we’ll make on the side. It sounds so awesome. I just wanna show you what the different recipes
look like this week. So this is the Filipino Tofu Adobo. Looks so good. Here are the Avocado Quinoa Burgers, which are right up my alley. Love that there’s a kale salad underneath. And then this is the Eggless Salad Bowl, which looks like egg salad
with asparagus on the side. Looks like a fabulous little lunch. And as always, Purple Carrot has all of the individual
pictures and instructions to make all of the recipes. And of course, everything
is pre-portioned, so it’s so, so simple to make. And don’t forget that you guys
can get that special discount by clicking the link that
is right below this video. So the first thing we’re
gonna do is the rice. You basically just cook
exactly the portion they have. It’s 2/3 cup of rice
to 1 1/3 cup of water. Add a sprinkle of salt,
bring it to a boil, reduce it to a simmer, and let
it cook for 10 to 15 minutes until the rice is cooked. While it’s cooking, thinly
slice up your onion. And then you are just going to also chop up the tomato into chunks. So the tofu comes in
these individual packets. Again, they’re Organic Extra Firm, again, everything is non-GMO. And you have the twin packs of tofu that we’re just going
to cut up into cubes. But we’ve first gotta drain
it, and then we’ll cut it up. For the tofu, you’re
just going to cube it. So I cut it into three things, and then I flip it over, cut it in half, and then cut it into cubes. And we’re gonna set those aside. And then, again, the green beans, just trim the ends off the green beans and then chop them into one-inch pieces. All right, so we’ve got
our green beans, scallions, garlic, thinly sliced
onion, and the tomato. And now we’re gonna make
the salad part of it, and then we’ll move on to the tofu. So to make the salad, just add 1/4 cup of the sliced onion as well as the tomato into this bowl. And then we’re gonna add some
of the white wine vinegar, as well as some of the tamari
and some fresh cracked pepper into this bowl as well and
then toss it all together. I decided to use my hands so I could break up the onion a little bit so you didn’t get huge
chunks of onion in it, but you could just stir
it together if you wanted. Once you’re done with that,
you can just set it aside, and we will move on to the tofu. So we’re gonna add some
oil into a skillet. And then you will drop
in your cubed up tofu. Now, we’re basically just gonna
cook this until it’s crispy. Now, I will tell you, I would recommend (laughs)
doing this in a nonstick pan. This cast iron skillet always sticks, and I didn’t have a nonstick
pan that was big enough. So next time do it that way because this was kind of a sticky mess. But once you have that, you can just transfer
the tofu onto a plate, add in some more oil, add in
the rest of your red onion, as well as that chopped up garlic that we made or chopped up earlier. And then we will just quickly
saute it one to two minutes until the onions have
softened a little bit. Then we’ll add in the
remainder of the vinegar, as well as the tamari, the bay leaf, and finally 1/4 cup of water. Bring this to a boil and
add in your crispy-ish tofu, as well as your green beans. And we basically are just
going to let this simmer until the green beans are cooked. I let me simmer for, I think
it was five minutes or so until the green beans. I like them still to have a little crunch. So you can just cook it
for however long you want. And to finish it off, let’s serve it up. So you do a nice generous
helping of the rice, as well as some of the
tomato and onion salad. And the longer that the salad sits there, the softer and less pungent
the onions are gonna be, so this ended up being perfect. And then some of the tofu
and green bean mixture. And I finished everything off
with the sliced up scallions and some black sesame seed
so it was nice and pretty. All right, so here’s the finished product. I would say that this meal
definitely serves at least three. If we divided this
evenly between two bowls, it would’ve been a lot
of food for both of us. So I’m excited to have
leftovers for tomorrow. So now I’m going to go
take a quick photograph, and then we will, well, I’ll taste it because I’m gonna eat it in a little bit, but I’ll taste it for you
and tell you what I think. But it’s smelling awesome in here. All right, let’s do a little taste test. I’m gonna try to get a
little bit of everything. I wanna a piece of tofu, some rice. I want that tomato. Oh, shoot. (laughs) Get a green bean. (laughs) This is gonna be a massive bite. All right, here we go. Really good. I love the balance of the
raw tomato and onion salad with the warm veggies and the rice. I mean, you can’t go
wrong with white rice. So good. Any time there’s crispy or
sauteed tofu involved, I am in. Mm, so good. All right, my friends, that does it for today’s What I Eat in a Day video. I hope you enjoyed it. Thanks to Purple Carrot and Nasoya for joining us in today’s video. Don’t forget that you
can get a special deal on your first Purple Carrot box by clicking the link that
is right below this video. If you’re new to the world
of meal delivery programs and companies, they
are by far my favorite. Not only are their meals 100% plant-based, they also are healthy
and they’re easy to make and they’re delicious. So (laughs) I can’t recommend it enough. You guys have to check it out. And don’t forget to use
the link right below. Otherwise, thank you
so much for being here. Give this video a thumbs
up if you enjoyed it. Check the description box down below for any recipes that I mentioned. I’ll also include the What I
Eat in a Day playlist there if you wanna binge more of these videos. And yeah, you guys are the best. I really appreciate you being here, and I’ll see you in the next video, bye! (upbeat music)