So I’ve been enjoying some delicious food this week during my foray into veganism. Yet, not everything is so scrumptious. My least favorite item, by far, has been textured vegetable protein (TVP if you wanna use a cool acronym).

Yum to the no...

Yum to the no…

It’s exploded as I cooked it in the microwave – twice – and is not so tasty. I’m sure there are many and miraculous methods for cooking with the stuff, but, I’m not interested in pursuing the food any further.

Yum factor?

Not mine, but same idea.

Not mine, but same idea.

Lettuce Wraps with Hoisin-MustardTofu (makes 4 serv)Tofu:

Tofu:
1 block extra firm tofu, sliced in 1/2” pcs-
2 tsp soy sauce
Sauce:
1 tsp sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 cloves garlic
minced- ¼ tsp red pepper flakes or ½ tsp for spicy
2 TBS hoisin sauce (can get at Asian foodstore)
2 tsp yellow mustard
Serve with iceberg lettuce
But, I never actually follow a recipe exactly.
Here are the modifications I made (mostly because I didn’t have some of the elements suggested by the original recipe):
canola oil for sesame oil
half a large green bell pepper for small red
1 tablespoon soy sauce, one of rice wine vinegar,  and 1 1/2 tsp agave nectar for the hoisin sauce,
Romaine lettuce for iceberg
The recipe didn’t come with cooking instructions, maybe you aren’t supposed to cook it, dunno. I did. I coated a pan with some cooking spray, cooked the tofu at medium high heat with soy sauce until it started to brown slightly (about five minutes), then I added the sauce and sautéed for about five more minutes.
You guys, it was REALLY tasty and I was totally not looking forward to eating it.
Are you going to try it? Tell me what you think!
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