When I first started experimenting with a plant-based diet, it was a major lifestyle adjustment.
I didn’t know anyone I could talk to about the challenges I initially faced. Constantly navigating questions like “How are you getting enough protein?” or “Are you sure you don’t want this Hainan Chicken Rice?" became tiresome, and going out to AYCE Korean BBQ with friends meant spending extra time planning ahead to make sure I could eat something.
The first time I made a vegan recipe, a quinoa bean salad, my body said yes, but my taste buds said, “I miss eating Pho.” As someone who struggled with debilitating health issues for over 8 years, eating plant-based was THE lifestyle shift that worked for me, and I wanted to continue eating this way without sacrificing the flavors I grew up with. You could say I wanted to have the (vegan) cake and eat it too. 😆
After six years of eating plant-based, I’m happy to report that it is possible to make plant-based Asian meals AND ensure they are satiating, nutrient-dense, and, of course, delicious. The internet is filled with an abundance of plant-based Asian recipes today, but the majority of them aren’t complete meals.
This is why I started Tiff’s Table
It is our virtual table, in the form of a newsletter, where we gather every Thursday.
I’ll hand you one protein-forward plant-based Asian meal, nutritionally balanced between veggies, plant proteins, and grains/starches using the plate method.
My promise to you:
it will be simple ~ no fancy tools or complex techniques required
it will be food you actually want to eat ~ you won’t feel like you’re missing out on those Asian flavors
it will be informative ~ you might learn something new along the way, like the glorious variety of Asian vegetables and pantry items!
My goal is to give you more time back in your day - say goodbye to decision fatigue and hours of research. In addition, I want to give you the confidence to prepare more plant-based Asian meals at home. It’s completely up to you whether you want to gradually incorporate plants into your diet or make the full switch - I am here to support you either way.
Over the past decade, my dedication to cooking has led to my current full-time career as a recipe developer, food writer, and content creator. In those years, I have encountered all kinds of kitchen failures, wrestled with countless confusing recipes, had to get creative in the kitchen, and ultimately, mastered the ability of breaking down how to cook to an audience.
What you can expect from Tiff’s Table as a paid subscriber
One exclusive plant-based Asian meal recipe every Thursday
All meals will be protein-forward and will take less than one hour to prepare
Includes all the resources you need to get started (e.g. troubleshooting tips, detailed prep instructions, ingredients info, etc)
Access to Tiff’s Table Talk: a monthly roundup of recipes & topics on my mind (cooking insights, NYC vegan food scene, books, movies, TV shows)
Explore post comments and our full recipe archive
Here are the different plans
Monthly Plan ($7/month) - Most flexibility
This is for you if you're testing the waters.
Whether you are just starting your plant-based journey, dabbling into Asian food, or looking for short-term recipe inspiration.
Annual Plan ($55/year) - Best value
This is for you if you’re serious about taking your plant-based journey to the next level. For a full year, we’ll take care of all the little details…you just focus on cooking without any decision fatigue and hours of research.
It’s a great way to support the future of Tiff’s Table, allowing me to continue creating content you love. 😊