From Meat to Tofu: My Surprising Journey Into a Plant-Based Lifestyle

At first, I thought I wouldn't survive. But within days, something surprising happened: Herold took over the kitchen, and every meal that came out of it was not only vegetarian--it was delicious.

From the moment he walked in with his little spice kit and bags of dried lentils, the house transformed.

The smell of sizzling garlic, ginger, and unfamiliar but mouthwatering aromas filled the air. Morning, noon, and night, Herold cooked like a man on a mission.

I didn't even realize I hadn't touched meat in over a week until I saw a leftover drumstick in the freezer and thought, "Nah... I'm good."

One dish kept showing up on my plate again and again: tofu.

At first glance, I thought it was some kind of strange white cheese, but it had this soft, smooth texture that soaked up flavor like a sponge. I had to know more. So out of curiosity, I started reading up on it. Here's what I found out:

Tofu--also known as soybean curd--is made by curdling hot fresh soymilk with a coagulant. Traditionally, that coagulant is nigari, a natural compound found in ocean water, or calcium sulfate, which comes from mineral sources. Some people even use acidic foods like lemon juice or vinegar to help form the curds, which are then pressed into the solid white blocks you see in stores.

What surprised me even more was how nutritious tofu is.

It's packed with high-quality protein, and it's a good source of B-vitamins and iron. When made with calcium salt, it also becomes a strong source of calcium.

Despite the fact that about half of tofu's calories come from fat, a 4-ounce serving only contains 6 grams of it--and it's the good kind: low in saturated fat and completely cholesterol-free.

The softer the tofu, the lower the fat content tends to be. It's also very low in sodium, which makes it a solid option for people trying to watch their salt intake.

That month with Herold was an eye-opener. He didn't just teach me how to eat differently--he introduced me to an entirely new way of thinking about food.

We explored so many different plant-based staples together: sweet potatoes roasted with garlic and thyme, warm slices of homemade potato bread, and tropical fruits like breadfruit, banana, and plantain that he mashed, fried, or steamed depending on the day.

He showed me how cassava--also called yuca or manioc--could be turned into smooth porridge or crispy fritters. He squeezed fresh citrus into our water, blended avocado into creamy dips, and diced up juicy mangoes for dessert. We even debated over which potatoes were best for roasting, boiling, or mashing.

By the end of that month, I wasn't just full--I was changed. I didn't become a vegetarian like Herold, but I never looked at my plate the same way again.

What surprised me the most came after Herold left. I tried going back to my old eating habits--Haitian comfort food, heavy meats, fried everything. The first thing I reached for was a plate of griot--crispy fried pork, one of my favorites. But within days, I started feeling off. Stomach aches. Digestion issues. My body just wasn't reacting the same.

Concerned, I called my sister, who's a medical doctor. Her first question caught me off guard: "Did you make any drastic changes to your diet recently?" I told her about Herold's visit, how I had gone completely vegetarian for a month. Then I mentioned the griot. She didn't even hesitate: "That's your problem," she said. "You shocked your system."

She explained that after such a clean break from meat and heavy foods, my body needed time to readjust. If I wanted to go back to my regular diet, I'd have to do it slowly, one step at a time.

I didn't remain a vegetarian, but I definitely came out of that experience with a new awareness. I could feel the difference. I could taste it. And now, even when I go back to my favorite dishes, I'm more mindful of balance, digestion, and how food truly affects my body.

Sometimes, one friend... one visit... one month in your life can unlock a whole new world. For me, it all started with tofu.

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Things I learned along the way

Have you ever heard the expression the corn is knee high by the 4th of July?

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