I’m Back: Truffles & Tofu 2.0

Hi again! After a bit of a hiatus, Truffles & Tofu is back – re-energized and refocused solely on plant-based recipes. So what happened since my last post?

Life. Grad school. New adventures.

When I first started Truffles & Tofu, I was in grad school and looking for a creative outlet where I could share my vegetarian spins on my favorite dishes. Studying took up all of my time and I just needed a fun escape. And food is fun, obvs.

Fast forward a couple years, and I found myself launching a plant-based catering company called Pink Salt Cuisine with two of my favorite people. I can’t tell you how fun it was to create a company from the ground up that reflected our own values – from our menus to the way we produced events, everything that was important to us was incorporated. Whether we were feeding guests, minimizing waste, or partnering with non-profits to help our community, I can honestly say we poured our hearts and souls into the company and I am incredibly proud of what we built.

Now, as our lives are shifting during a global pandemic, we have a unique opportunity to slow down and go back to our passions. Mine is still food (no surprise there), but I’m really excited to take it a step further to focus solely on plant-based recipes, and to share everything I know and enjoy with you. Full disclosure: some of the older recipes are still vegetarian, but I’ve updated as many as I could to be plant-based.

It’s changed my life in so many ways, and I hope this revamped version of Truffles & Tofu will give you the inspiration you need to try something new.

xo, Joyce