Tiffany Bach(@tifflovestofu) 인스타그램 상세 프로필 분석: 팔로워 214,753, 참여율 1.36%

📣 Hi! I started a newsletter! 😊 ✉️ Welcome to Tiff’s Table 🌱A newsletter inspired by what started all of this - the need for more plant-based Asian recipes. The first post is now live on @substack! You can find more details at the link in bio or at tiffanybach.substack.com ❤️ Thank you to my incredible village for helping bring Tiff’s Table to life —from conception to design to editing and guidance. Finally, I am forever thankful to the Tiff Loves Tofu community. You all are some of the most compassionate people and continue to inspire me everyday. I’m grateful to be on this plant-based journey with you.

My Plant-Based Meal Prep (100g+ protein): If you’re struggling to hit your protein goals on a plant-based diet, here’s a realistic look at what I eat in a day for some meal inspo. My days start at 6am from working on content creation to exercising (lifting, running, hot yoga, walking Lady), and a packed schedule means I need meals that fuel me. See below for the breakdown of the protein count in each meal. Breakfast has been consistently protein oats with fruit. Lunch was a recipe by @sophsplantkitchen. Some days I can’t be bothered to make my own recipes and want to try making my favorite content creator’s recipes! Dinner was inspired by (with my own twist) my dear friend @jackielshao who also recently opened up @eat.yuja in SF. Check it out if you want to try her food for yourself! The meals are satiating, nutrient-dense, and SO delicious. This is not a sponsored video, I’m sharing these brands because they’re staples in my kitchen that make eating this way so easy. ☀️Breakfast (50g protein): Protein overnight oats => milk @kikimilkco, oats @quaker, protein powder @formnutrition 🫘 Lunch (25g protein): Miso green beans with tofu feta using nooch @bragg, butterbeans @bioitalia, firm tofu @nasoya 🌚Dinner (30g protein): Roasted tofu and veggies using super firm tofu @wildwoodfoods , chickpeas from @traderjoes, kimchi @mamaoskimchi

3 Styles of Super Firm Tofu #ad This fall, I’ve teamed up with @yondu.usa to show you three unique ways to cook with super firm tofu (that’s not just slicing it into cubes 😋). This high-quality plant-based protein is rich in nutrients and contains 70g of protein per block. The key to making it delicious lies in two tips: first, how we prepare and cut the tofu; second, using Yondu for a boost of flavor, which helps us achieve that vibrant, savory, and clean taste. You can find a bottle of Yondu now at your nearest Whole Foods, and the full written recipes are on the Yondu website. #JustAddYondu #VibrantUmami 1. Torn tofu - 1 tbsp Yondu + ⅓ cup water, 1 tsp dark soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp cornstarch 2. Shredded tofu - 1 tbsp Yondu, 1 tbsp sesame oil, ¼ cup cilantro, finely chopped, 1 scallion, thinly sliced, 1 tsp ginger, minced, 2 garlic cloves, minced, 1 tsp  maple syrup, 1 tsp chili flakes 3. Peeled tofu - 1 tbsp Yondu, 1/4 tsp baking soda, 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp gochugaru, 1 tbsp avocado oil, 1 tbsp nutritional yeast, 1 tbsp sesame oil, 1 tsp sugar, 1 garlic clove, minced, 1/2 tsp cornstarch, 1/4 cup water

If you’ve ever had trouble cooking with tempeh and making it taste delicious, this video is for you! Comment ‘tempeh’ and I’ll DM you the link to this recipe on my newsletter, Tiff’s Table. 3 key techniques to cooking with tempeh: 🔪Slicing it thinly to help it absorb flavor ⏰Patience is key! Give it time to warm up 🍋Once the ‘pores’ are opened, utilize those seasoning liquids and add acidity to balance the flavors + neutralize any bitterness As always, recipes in my newsletter, Tiff’s Table, are for paid subscribers, but you can always claim your first recipe for free after entering your email. All you have to do is head back to the recipe page, scroll to the end, and claim your free recipe.

Before tomato season is over…. make this Chinese-Style Tomato & Tofu! Instead of eggs, we’re using super-firm tofu, which I wish I cooked more with at the start of my plant-based journey. It carries 70g of protein per block, you don’t have to press it, and it’s budget friendly ($2.79 where I’m at!). So, the next time you’re wondering what to make with super-firm tofu, try this first! Comment ‘tofu’ and I’ll DM you the link to this recipe on my newsletter, Tiff’s Table! 🍚 As always, recipes in my newsletter, Tiff’s Table, are for paid subscribers, but you can always claim your first recipe for free after entering your email. All you have to do is head back to the recipe page, scroll to the end, and claim your free recipe.

Before corn season is over…. 🌽 Make this Fried Tofu in Silky Corn Sauce inspired by Cantonese fish with corn sauce, but made vegan with tofu and packed with Vietnamese flavors: lemongrass, vegan fish sauce, garlic, ginger, and more. Comment ‘corn’ and I’ll DM you the link to this recipe on my newsletter, Tiff’s Table! 🍚 As always, recipes in my newsletter, Tiff’s Table, are for paid subscribers, but you can always claim your first recipe for free after entering your email. All you have to do is head back to the recipe page, scroll to the end, and claim your free recipe.

My husband and I just spent two weeks with my father-in-law at his home in Maryland, and one of the most common questions I get is: how do we eat together when we (me 🙋🏻‍♀️) don’t all eat the same way? You might think going plant-based would make that harder, especially in a Chinese household. But honestly, it’s been working out all right. We’ve figured out ways to make meals flexible so everyone feels included. Here’s what worked for us: 1) Start with a shared base: rice bowls, noodles, or hot pot are perfect because we all begin with the same foundation, then add our own proteins 2) Pick foods that are easy to customize: baozi, dumplings, or Vietnamese summer rolls are great since you can switch up the fillings 3) Always have a dish everyone can enjoy: maybe a stir-fried veggie (like the kabocha), a simple salad, or a soup. We all need to have some type of veggie with our meal

Vegan/Vegetarian Vietnamese Food in the DMV (DC, Maryland, Virginia) People think you need to go to California for the best Vietnamese food, but this strip mall in Northern Virginia will prove otherwise. Eden Center has more than 30 restaurants almost entirely operated by 1st to 3rd generation Vietnamese families. Here are 4 spots I make sure to visit whenever I’m in this area. *Apologies in advance for my pronunciation of all the Viet words. I’m too Americanized and no longer speak Vietnamese 😭* 1. Dieu Huong Take Out 2. Dieu Huong Vegetarian Restaurant 3. Thanh Son Tofu 4. Good Fortune Supermarket I’ve been meaning to post about Eden Center for years, so I hope this helps other vegans/vegetarians discover this amazing community.

Have you tried this plant-based protein before? It’s seitan (not satan 😈) and it’s made from vital wheat gluten, beans, and nutritional yeast. This is one of my go-to sources of plant protein when I need a break from tofu or tempeh. One serving is about 29g of protein. 💪🏻 Comment ‘seitan’ and I’ll DM you the link to this recipe on my newsletter, Tiff’s Table! 🍚 As always, recipes in my newsletter, Tiff’s Table, are for paid subscribers, but you can always claim your first recipe for free after entering your email. All you have to do is head back to the recipe page, scroll to the end, and claim your free recipe.

My Plant-Based Meal Prep (100g protein) => Hi! hello! It’s been a while 😅 life’s been a bit busy, but i wanted to share one thing that has been keeping me grounded: my meal prep! This is different from my usual posts. I want to give you a peek into what I realistically eat and show how easy it is to incorporate plant protein into your diet. The plating isn’t the prettiest, but the meals are satiating, nutrient-dense, and of course, delicious. I actually look forward to eating them, and I don’t get sick of them since they’re only for Monday and Tuesday and I switch things up every week. See below for the breakdown of the meals and protein count. Let me know if you want to see more casual content like this! ☀️Breakfast (35g protein): Overnight oats using @quaker @silk @beamazing 🥗Lunch (20g protein): Roasted Veggies and Bean Salad using @enjoybrami 🌚Dinner (45g protein): KBBQ Tofu with green beans, kimchi, marinated silken tofu and quinoa rice using @momofukugoods and @morinutofu and @mamaoskimchi

A fun fun collab cooking Tofu Adobo and Filipino Garlic Rice (Sinangag) with @tifflovestofu 🧡 Thank you Tiff for welcoming me into your home and kitchen 🥹 The tofu adobo tastes even better the longer it sits in the sauce since it really soaks up all those flavors :) this is of course best paired with the garlic rice! Comment “recipes” to get the tofu adobo and garlic rice recipes! 🍚 Full detailed recipes are on www.thefoodietakesflight.com too :) https://thefoodietakesflight.com/tofu-adobo-adobong-tokwa . . . . . . #thefoodietakesflight #foodreels #tofu #adobo #garlic #rice #garlicrice#filipino #filipinofood #tofurecipe #veganph #letscook #vegetarian #f52grams #recipevideo #tokwa #pinoyfood #asianfood #foodies #asiancooking #heresmyfood #tastemademedoit #asianfoodporn #asianblogger #eatrealfood #food52

How to make Tofu Adobo ft. @thefoodietakesflight Jeeca was in town last month, and one dish I asked her to teach us was her famous tofu adobo. I’ve only had adobo maybe once in my life, but trying it with tofu this time reminded me how delicious that sauce is. Flavor-wise, it’s a mix of acidity from the vinegar, sweetness from the brown sugar, and juiciness from the oil. I can confidently say this is my new favorite way to enjoy tofu. This video’s a bit longer than my usual content, but there were too many good gems I didn’t want us to miss. So, if you ever wanted to learn how to make tofu adobo from the expert, check out this video. 😊 The full recipe is on Jeeca’s blog: https://thefoodietakesflight.com/tofu-adobo-adobong-tokwa/ or search ‘The Foodie Takes Flight’ Tofu Adobo.