food
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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.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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It really depends on the dish. I think for a burrito bowl, probably tofu. You don't really need to press it that much if you're just going to crumble and pan fry. If you can find a superfirm especially, just crumble and fry. You can just cook out the moisture.
I finally tried that pumpkin seed tofu the other day (chorizo spiced). It's way too expensive, but damn it makes such a good crumble. It's fattier than soy tofu, so it really lends itself to something like chorizo. I hope it catches on because I'd like to see the price drop.