I was cooked vegan for 9 years before I went raw vegan. If you are transitioning right now and finding things difficult, give yourself some slack and remember that: Tonya Kay took NINE YEARS to explore cooked vegan lifestyle before taking the next step into raw. You gotta let your body adjust to major lifestyle changes if you want them to set in. Rushing through this stuff is a “dieters” mentality. Diets you go on and off. Diets work and then they fail. Raw veganism is not a diet – it’s the healthiest lifestyle in nature and it’s sustainable. You can do it every day. And should.
Gradual adjustments are sustainable adjustments.
So as a vegan, I got my fill of soy-based milks, tofus, tempes, yogurts, ice creams and cheeses before I learned that soy fucks with your delicate internal hormone balance as much as those hideous birth control pills. Soy is a highly genetically modified crop sprayed with large amounts of pesticides and even if you do find non-GMO, organic soy foods, consuming high amounts of them still disturbs your body’s delicate natural hormonal balance and can tangibly raise the risk of breast cancer, cause an early onset of puberty in youth, affect cognitive function in men and hidden abnormalities in infants consuming large amounts of soy-based formula. Thank goodness for raw food.
Here is a super easy SOY-FREE raw vegan tofu recipe anyone can make for pennies at home.
RAW VEGAN TOFU
Blend soaked, rinsed cashews, coconut flesh, water, lemon juice and salt in blender on high until smooth paste is formed. Add psyllium husk powder and continue to blend on high, adding more or less water until desired consistency is achieved. Think: tofu – what do you want your tofu’s consistency to be? It should be light, but thick. As you start to work with psyllium, you will begin to feel the way it responds to water, thereby creating amazing consistencies.
Place a non-stick teflon 1/2 sheet on a large plate. Spread tofu paste into two square forms about 1 inch tick and place in refrigerator to firm for 10 hours. Flip each square form over, so the bottom side is exposed and place back in fridge for 5 more hours. Slice into cubes to use in your raw Indian, “macrobiotic” or Thai dishes or in raw soups and salads. Say goodbye to soy forever!