Hungry Tiger Too offers .40 cent ‘toffufalo wings’ on Thursdays. These are essentially big slabs of deep-fried tofu slathered in your choice of bbq sauce or hot sauce with a side of vegan ranch and celery.
When I’m really hungry, I might order 10.When a person with a huge appetite is really hungry, they may order 20. Well, Man ordered fifty. FIFTY. It seemed totally doable. Then we saw the plate. Then we saw the other plate. Holy bbq sauce.
Does he win? Does he eat all fifty pieces of Toffufalo? WITH ranch? Does our camera run out of battery after filming for so long?
What do you guys think? I think he holds the all-time all-time record. I don’t think anyone can beat him and eat more than 50 pieces of toffufalo. (<— I am aghast that ‘toffualo’ isn’t recognized in spellcheck.)
Thanks for watching! Once Man’s stomach returns to normal and we decide on the next challenge, I will post it here. You can also find him on facebook and follow him on twitter.
What do you do when you’re off work, starving and freshly showered with no way in hell of going out to the grocery store?
Remembering Mama Pea’s awesome soup recipe, I scoured my freezer for vegetables I could throw in my lovely Vitamix. I found edamame and broccoli. A little soy-ed out from Man V Tofood’s food challenge the previous night, I chose broccoli.
Realizing that frozen broccoli and almond milk wouldn’t quite fill me up, I found about 1/4 cup of white flour in my pantry and some semolina flour. I mixed the two together with water, and dropped by the spoonful into my bubbling soup.
I was hesitant to try it, as some of my wham-bam-anything-but-the-kitchen-sink creations don’t turn out that well. This one was divine though. It was cheesy, creamy, vegetable-y and the perfect vegan soup for a crisp fall night.
Okay folks. Have you heard of Man Vs Tofood? It’s kinda like Man Vs Food, but instead of eating gross or weird animal-y meals, this Man eats plant-based foods. And lots of them.
Man v. Tofood is a reality series filmed in Portland, Oregon and each episode airs online. The program’s host, Ahimsa Kerp, has eaten foods from Australia to South Korea to Cave Junction to Edinburgh and back on home to Portland. He is definitely a man who knows his vegan food. His producers, Rachel Hadfield and Janessa Philemon-Kerp (that’s ME), accompany him for filming and eating purposes.
Ahimsa (aka “Man”) takes on the dangerously filling vegan food of Portland. When there’s tofu to be eaten, he’ll be there.
This third episode features yours truly, the Epicurious Vegan herself. I made White Cheddar Mac and Cheese with a cashew roux and daiya. Then I incorporated smoked maple tempeh ‘bacon’. It fit in a 9×9 pan. It was a ridiculous amount of food: 8 servings of noodles, half a pound of cashews, 1/2 bag of daiya, a block of tempeh, and all the other miscellaneous top secret ingredients.