Welcome to The Keto Vegan Podcast! Today, Rachel is diving into a topic she once had strong feelings about—Tofu. For the longest time, she hated tofu—the texture, the bland taste, it just didn’t work. But over time, Rachel discovered a few game-changing ways to prepare tofu that transformed her opinion completely. In this episode, she’ll share three delicious, keto-friendly methods that made tofu not only bearable but truly enjoyable. Whether you're a tofu skeptic or a fan looking for fresh ideas, you’re in the right place. Let’s get cooking!

Thai green curry

• 3 packs of Pressed Tofu 3x280g Carbs 9.24g Fat 65.52g
• 400g baby button mushrooms Carbs 0 Fat 0g
• Green Curry Paste (Thai Taste) Carbs 12.5g Fat 3g
• 250g Pak Choi Carbs 4.5g Fat 0g
• 2 Aubergines Carbs 8g Fat 0g
• 1 Green Bell Papper Carbs 2.5g Fat 0g
• 1 pack spring onions 100g Carbs 2.9g Fat 0g
• 8 cloves garlic Carbs 1g Fat 0g
• 3 cans coconut Milk (400ml per can) Carbs 32.4 Fat 177.6g
• 2 cans water chestnuts (225g per can) Carbs 22.5 Fat 0g
• Cauliflower florets 900g bag Carbs 31.5 Fat 0g
• TOTAL Carbs 127.04 Fat 246.12

Made 26 portions. Per portion: Carbs 4.9g Fat 9.5g

Valuable Resources

For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

Host Bio

Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.

Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan

Watch here: https://www.youtube.com/@TheKetoVegan/podcasts

Facebook group: https://www.facebook.com/groups/821471059206067

Email: contact@rachelgtherapy.co.uk

https://theketovegan.podbean.com/