Categories: Food Recipes, LunchBreak LIVE, VEGAN EATS, Vegan Leaders, Vegan Recipes & Food

Speed Cooking in Vegan Athetic Wear!

By
Published On: September 14, 2019
Share This

These ingredients really bring the flavor!

Be sure to watch today’s LunchBreakLIVE with our beautiful guest and Paige’s longtime friend, Sherri Johnson, creator of W29Activewear, Entrepreneur+Fitness Trainer+Activist! Today, she’s making delicious plant-based mouthwatering Sweet & Sour Tofu for us in between fitness clients! When she’s not training clients or playing with her rescue dogs, Sherri is creating media projects with her grown sons’ company.

Sherri believes in chopping plants, not animals!

Sherri Johnson wasn’t always a vegan. About 3 years ago she tried a fast without meat with her church with her husband, Charlie. She decided after the fast she was done eating meat, and she started her vegan journey! Sherri literally wears her activism, as you can see with her fabulous “vegan” shirt designed by the lovely artist Eileen. She pairs her in-your-face vegan shirt with her amazing athletic leggings that have a convenient pocket for your phone or smaller items. But that’s not all, she has a whole vegan lineup of athletic clothes from her brand w29athleticwear! Be on the lookout for her new line of clothing in 2020 featuring fresh new designs, “activist wear,” and more fun functional items manufactured locally in a woman-owned shop!

Sherri is definitely “living fit and loving life” like her motto!

Sherri explains there is no need to eat animal products because you can get all the flavor, satisfaction, and protein from plants. Today, Sherri is proving that statement with her sweet and sour tofu dish. She wraps the tofu to get the excess moisture out. Then, she uses apple cider vinegar, tamari, and onion powder for a flavorful marinade. Sherri explains to fry the tofu you need a very hot skillet like her go-to cast iron one to make it crispy, along with the cornstarch coating. She also uses savory spices to bring the flavor out of the plants. Once the tofu is fried and the veggies are sautéed, she adds the sweet and sour sauce, which she also made from scratch! She tops white rice with her sweet and sour creation. Paige raves about how tender the tofu is and absolutely delicious. Try making your own Sweet and Sour Tofu at home with Sherri’s recipe below!

Sherri and her artist, Eileen, pose in front of one of her super talented son’s surreal paintings!

 

Paige Parsons Roache reports LIVE for JaneUnChained.com.

Sweet and Sour Tofu:

Ingredients:

  • 2 tbsp tamari or soy sauce
  • 1 tbsp apple cider vinegar
  • 10 ounces firm tofu (275 g), cubed
  • 6 tbsp cornstarch
  • Extra virgin olive oil to taste
  • 1 carrot, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • Pineapple ( as much as you like) mix with veggies
  • Snow peas or your veggies of choice
  • Season tofu with onion and garlic powder before putting in the marinade

For the sweet and sour sauce:

  • 4 tbsp cane, coconut or brown sugar
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp tamari or soy sauce
  • 6 tbsp water (100 ml)
  • 2 tsp cornstarch
  1. Mix tamari or soy sauce and apple cider vinegar in a bowl until well combined.
  2. Add the tofu cubes and let rest for at least 5 minutes.
  3. Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
  4. Cook the tofu cubes in a skillet with a little bit of extra virgin olive oil over medium-high heat until all sides are golden brown. Remove tofu from pan and set aside.
  5. Cook the veggies in the skillet with some water or oil over medium-high heat until golden brown. Set aside.
  6. To make the sauce just mix all the ingredients until well combined.
  7. Add the sauce to a saucepan and cook until it thickens, stirring frequently.
  8. Mix the tofu, veggies, and sauce in the skillet, stir and cook for about 5 minutes over medium heat, stirring occasionally. Serve with some sesame seeds on top (optional).
  9. Keep leftovers in a sealed container in the fridge for 4 to 5 days.
Share This

About the Author: Ellen Dent

VEGAN ETF HITS THE STOCK MARKET!
Veganism Sweeps Europe: International Conference!

Latest News

Stay Tuned In

Be the first to know when new shows drop! Plus, get the hottest headlines, inspiring stories, and behind-the-scenes extras. Sign up and keep streaming!

you might also like