It took five minutes, a 1 lb package of tofu, paprika, chili powder, and a food processor to make soy chorizo at home. So, why I am I spending double the money on something I can make?
Sometimes I like to add a bit of heat to my dishes. If I'm making Sonoran Quinoa cakes, or Tofu Chili Tacos, I like to have this tomatillo sauce ready on the side. It's great with rice and beans, or mock chicken fajitas, and other delicious dishes you can think of.
Marinades can make all the difference in the way food tastes. A good Vinaigrette adds the necessary acids to balance flavors of vegetables and fruits. Mastering salad dressings will help in making you seem like a rock star chef to your friends and family.
Finding the delicate balance between sweet and sour is the challenge in making a good vinaigrette. Too much acidity, and it overwhelms the food, not enough, and it will fall flat.
The weather is turning cooler and the cooking mind turns to comfort food: soups. I love lentils in stews and soups. This recipe that I developed is one of my favorites so far. You can also find it in my cookbook Delectable Vegan Soups.
Enjoy this soup on a cold winter's day with warm tortillas or crusty bread.
What I love about Tofu Scramble is it's versatility. This is by no means the be all and end all recipe for this dish. Experiment with the base, and come up with different vegetables and spices to put in it. I like jalapenos and chili powder, so it goes into the one I make here at home, but you can add any thing, really, that you want to, it all depends on your palate.