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?Teriyaki soy curls, miso cauliflower mash and garlic sesame bok choy?
(You can sub the soy curls with 1-15oz block extra firm tofu cut into 1-inch cubes if prefer.) The texture of soy curls is amazing. They are not made from TVP…they’re made from whole soy beans. I bought Butler brand non-GMO from Amazon. Simply soak in water for 10 minutes, drain and very versatile to cook with. ?Recipe teriyaki soy curls: Soak 1-8oz pack soy curls in water for 10 minutes before draining. Meanwhile whisk sauce: 1 tsp sesame seeds, 1/2 cup low-sodium tamari/soy sauce, 2 tbsp mirin, 1 tsp cornstarch, 1 tbsp maple syrup (or to taste), 1 tsp toasted sesame oil. Heat a little neutral oil in non-stick skillet and sauté soy curls about 3-4 minutes. Add 1 tsp minced garlic cloves and 1 tsp finely grated ginger and sauté another minute. Add sauce and mix well while heating. Cook another minute or so until sauce thickens. Serve immediately. ?Recipe Miso Cauliflower: Steam 1 small head cauliflower until fork tender. Set aside. Sauté 1 finely diced onion in a little olive oil until translucent. Add 2 crushed garlic cloves and sauté another minute. Add steamed cauliflower and sauté another few minutes, adding more oil as needed. Purée until smooth, adding warm water as needed until desired consistency. Mix 1 tbsp yellow miso in 1 tbsp warm water until dissolved. Add miso mixture to 1 cup of cauliflower purée. Mix well. Top with toasted sesame seeds.
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