I’ve got one week left! I’ll post another recipe, which is basically taken from a Youtube cooking video.
Crispy Tofu
- 1/2 pound tofu
- 4 tbsp nutritional yeast
- 2 tbsp corn starch
- 1 tbsp garlic salt
- 2 tsp soy sauce
- 1/2 packet of onion soup mix
- 2 tbsp salt
Cut the tofu into flat slabs and then rip the slabs apart into roughly cube-shaped chunks (ripping increases the surface area for better picking up of spices and better cooking).
Soak these chunks in salt water for 10 minutes. Then take them out and drain. This dries them out. Pour soy sauce and onion soup mix on the chunks and let them sit for a little.
Pour nutritional yeast, corn starch and garlic salt into a bowl and roll the tofu around in it. Fry for 15 minutes. I boiled some rice with stock, garlic salt, nutritional yeast and butter and mixed them together.
One more week
I blogged in four chunks, but this diet really has only three phases. The first ended on day nine when I ate the last of the fruit. The second ended on day 19 when I cooked the last of my potatoes and onions.
By the second week, I was worried I’d run out of food. I’m no longer worried. I think I could probably last two weeks on the remaining food, but it wouldn’t be fun. My main concern is no longer, “Will I run out of food,” but, “can I keep losing weight?”
I weighed in at 194 this morning. I’ve been eating one bowl of soup and something else (egg salad, tofu listed above) each day.
I’ve been saving the blueberries and about half the cream for the last week. I thought I might be discouraged by now, and it’d be a nice dessert-y snack. I still have sugar because I don’t have much that goes with sugar.
I wasn’t sure there’d be any point to any of this. And there is some.
Cooking very often for three weeks will make you more efficient than cooking sometimes for three years. I’m faster and meal prep and cleanup than I was when this started. For a lot of the time, I was not only cooking everything I was eating, but I was cooking more food that I wanted to freeze before it’d spoil. Lots of people have to cook for other people and already cook this much, but I didn’t.
I think a lot about food waste. I can afford more food than I can eat, but I’m aware a lot of people can’t, and it weighs on my conscience. This was good practice eating with almost no waste. Two of the apples went bad before I could eat them, and two of the eggs cracked. Beyond that, there’s been almost no waste.
Related to that, it’s been really good practice for meal planning. I planned food four weeks ahead, and mostly, I did a pretty good job. I’m going to get to the end without being reduced to eating meals of only rice.
Next week, I’ll write up a summary of my experiences from the whole thing.
