How I Keep It Plant-Based: My Go-To Meal and A Lighter Footprint

Let’s be real—eating plant-based sounds great, but it can feel kind of overwhelming at first. Like, where do you even start? Do you have to give up your comfort meals? Spend a ton of money at specialty stores? Learn how to cook tofu just right on the first try?

Short answer: nope. Long answer: I’ve found that the easiest way to eat more vegetarian meals is to keep it simple, tasty, and familiar. You don’t need to go full vegan overnight (I definitely haven’t). But adding more plants into your routine can be fun, satisfying, and—bonus—way better for the planet.

One of my absolute staples is a tofu teriyaki bowl. I probably make this once a week without even thinking about it because it’s just that good and easy.

Here’s how I throw it together:

• Tofu – I press it for a bit, cube it, toss it in cornstarch for crispiness, then pan-fry or air-fry.
• Veggies – Usually a mix of broccoli, carrots, and bell pepper. Whatever’s in the fridge.
• Rice or noodles – Brown rice is my go-to, but soba noodles are great too.
• Teriyaki sauce – I either make a quick one with soy sauce, garlic, ginger, and a little maple syrup… or just use a bottled version when I’m lazy (no shame).
• Toppings – Sesame seeds, green onion, maybe a squirt of sriracha or a spoonful of kimchi if I’m feeling spicy.

It’s comforting, colorful, and honestly tastes better than a lot of takeout. Plus, it keeps well for leftovers, so future-me is always thankful.

But beyond taste and convenience, I’ve been thinking more about why eating this way matters. Our food choices have a big impact on the environment, and the meat and dairy industry is one of the largest contributors to greenhouse gas emissions. Switching even a few meals a week to plant-based can significantly lower your personal carbon footprint.

For example, according to Project Drawdown, shifting to a plant-rich diet is one of the most effective ways individuals can fight climate change. Producing tofu, beans, or lentils uses way less land, water, and energy than producing beef or lamb—and generates far fewer emissions. So even if you’re not ready to go full vegetarian, every plant-based swap counts.

Here are a few simple ways to ease into it:

• Meatless Mondays (or Tuesdays or… whenever)
• Swap your base – Try lentils instead of ground beef, or jackfruit for pulled pork.
• Get sauce-savvy – A good peanut or tahini sauce can make anything craveable.
• Prep ahead – Roast veggies, cook grains, and stash tofu in the fridge.

Honestly, eating more plants has helped me feel more connected—to my food, to the earth, and to my own values. It’s not about being perfect. It’s about making choices that feel good and do good. And if I can do that with crispy tofu and a teriyaki glaze? Count me in.