Get soy/soya chunks from an international section or store, they need a tutorial on how to make them but they’re extremely cheap and shelf stable. They just need to be soaked and squeezed a few times to meditate aftertaste but I never really cared about it lol. I fry them to make burritos with a mayo (no egg) and siracha base. More dark texture than tofu.
Get soy/soya chunks from an international section or store, they need a tutorial on how to make them but they’re extremely cheap and shelf stable. They just need to be soaked and squeezed a few times to meditate aftertaste but I never really cared about it lol. I fry them to make burritos with a mayo (no egg) and siracha base. More dark texture than tofu.
you can also get soy puffs that are wonderfully chewy and spongy so they will soak up whatever you put them in.