It was another meatless Monday at the Port Townsend School District, but this time with a tofu twist, and then some.

Port Townsend School District students were treated to a feast of vegan, plant-based menu items for Monday’s lunch, provided by Monroe-based animal sanctuary Pasado’s Safe Haven.

Chef Amy Webster, a plant-based specialist and vegan chef with Pasado’s, coordinated with kitchen staff at Salish Coast Elementary, Blue Heron Middle, and Port Townsend High to provide multiple plant-based provisions for the students to explore and enjoy.

“What we’re doing today is making the entire menu plant-based for the entire school district, all three schools,” Webster said.

“We’re really introducing them to some new recipes, but some of the students may be able to try some new foods that they’ve never had before with lots of new flavor, and I’m hoping they really like it.”

Following an Asian-inspired collection of plant-based meals, the menu included General Tso’s tofu; Thai salad shaker; lo mein with edamame; charred orange broccoli; and the slightly-out-of-theme classic, mac n’ cheese.

Also attending the pop-up event were Port Townsend councilmembers Monica MickHager, Ben Thomas, and David Faber.

Beyond just sharing the nutritional positives of plant-based food, it also benefits the environment.

“This whole thing started when the state of Washington voted on a grant to be given to the schools of the state under the climate initiative, so it’s really to help the climate, and this is a part of that,” Webster said.

The Port Townsend School District received a $10,000 grant for plant-based foods, with Pasado’s stepping in to offer free resources.

Beyond the grant, offering more vegetarian, vegan, and plant-based alternatives has been a popular ask among students and parents.

“In the fall, we heard from families and students that they wanted more plant-based options,” said District Superintendent Linda Rosenbury. “Our team responded by increasing communication about vegetarian options and securing grant funds for plant-based meals from the state. The pop-up event celebrates the plant-based options that our students enjoy.”

“I think we have so many students exploring vegan options, and being able to recognize that and show that we care about them is a great thing,” said Shannon Minnihan, food service director for the school district. “This is taking it to that next level of more vegan and plant-based options.”

The vegan meals on offer have been well received so far.

“It’s been a couple months since we started doing the vegan ones, and so far the kids seem to like it,” said Joanne Mackey, kitchen staff member.

The typical school week starts off with “Meatless Monday” at the cafeteria, giving students the chance to explore the world of meat-free cuisine, or continue their vegan or vegetarian diet.

While vegan and plant-based cuisine has gotten a bad rap in the past for lack of flavor, Webster is committed to knocking down that stereotype.

“This is a plant-powered takeover … there’s a lot of flavor here, I’m really excited,” Webster said. “If you haven’t had a vegan cheese in a long time, try it again, because the products are getting better and better as we speak.”

Beyond the plant-based options, the school district is trying to expand on local cuisine and farm-to-table options for students and staff. Many of the lunch meals even use fruits and vegetables grown from the three school’s gardens. Kitchen staff at the high school recently received local yogurt produced by Chimacum Valley Dairy, Mackey said.