food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
after these past couple tries that description of TVP seems to line up. that tofu sounds not too bad to do, and yeah definitely not looking for extra work so seitan is out
When frying it up on the skillet what you’re looking to do is dry it out a bit by cooking off the water otherwise the texture will be closer to egg. If the pan isn’t large enough then cook in smaller batches.
Like with any new dish, there’s a bit of a learning curve but the tofu tacos are now so easy that on any given day I can have a decent meal in 30ish minutes with lots of leftovers