Difference between revisions of "Bacon Tofu"
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* 1 lb [[tofu]] | * 1 lb [[tofu]] | ||
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# We mix a lb. of [[tofu]] with a tablespoon each of [[red chile powder|chile powder]] and [[cumin]], and a teaspoon of [[salt]]. Mash (or process) it all up and cook it over an extremely low light for about 3 hours, stirring occasionally, ending up with it so dry there's no sensible moisture and it seems to keep indefinitely without refrigeration. | # We mix a lb. of [[tofu]] with a tablespoon each of [[red chile powder|chile powder]] and [[cumin]], and a teaspoon of [[salt]]. Mash (or process) it all up and cook it over an extremely low light for about 3 hours, stirring occasionally, ending up with it so dry there's no sensible moisture and it seems to keep indefinitely without refrigeration. | ||
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[[Category:Taiwanese cuisine]] | [[Category:Taiwanese cuisine]] | ||
| − | [[Category: | + | [[Category:Snack Recipes]] |
[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
Latest revision as of 06:56, 14 July 2012
Description
Ingredients
- 1 tbl chili powder
- 1 tbl cumin
- 1 tsp salt
- 1 lb tofu
Procedures
- We mix a lb. of tofu with a tablespoon each of chile powder and cumin, and a teaspoon of salt. Mash (or process) it all up and cook it over an extremely low light for about 3 hours, stirring occasionally, ending up with it so dry there's no sensible moisture and it seems to keep indefinitely without refrigeration.
- We grind it up and have what we think is a good meat substitute for Pasta sauces, tacos/burritos, Potato topping, or even mixing in slaws/salads.
