Don’t walk—run, bike, or swim to get your grub on at Vinh Loi Tofu, a vegan Vietnamese restaurant and tofu factory located in a Reseda mini-mall. Each dish has an “umami” depth and richness that even the most anti-veg carnivore will crave.
The owner, Kevin Tran, is a force of nature—I pity the fool who is not charmed by this tofu-preneur and vegan Ironman triathelete extraordinaire.
Most customers learn of VLT by word-of-mouth, and they keep coming back for both the tastiest, well-priced vegan Vietnamese fare in L.A. and Kevin’s infectious devotion to inspiring others to eat well and live a healthy lifestyle.
Kevin never pushes his vegan agenda, but one taste of his flavorful house-made tofu and miraculous soy-based mock meats and you’ll be skipping the top-sirloin on a regular basis.
Newcomers can be spotted gaping at the wall of framed, Lotería–like 8x10” glossies depicting menu items, unsure of what to order. Regulars (which you will become after just one visit) order “the usual” or ask Kevin to whip up something new.
My meat-loving father happily dines here with me, his vegetarian daughter, on our weekly father/daughter-night-out. Although Kevin has yet to convince my dad to take up triathalons, he has shown him that vegan fare is more than alfalfa sprouts and seitan.