Vegan mish-mash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

​Protein Preparation: Boil two blocks of firm tofu in salted water with a little bit of 3% concentration of hydrogen peroxide. This oxidation process alters the protein structure, creating a porous and firm texture that mimics the "bite" of traditional animal proteins.

Step 2

Structural Breakdown: Once boiled, remove the tofu and crumble it by hand or with a fork. The goal is to achieve a granular, "minced meat" consistency that will serve as the base for the dish.

Step 3

Flavor Infusion: Thoroughly mix the crumbled tofu with a generous amount of paprika and tomato purée. The porous nature of the treated tofu allows these deep, savory pigments and flavors to penetrate the core of the granules. Add soy sauce to the mixture. Stir well until the color and aroma shift toward a rich, meaty profile.

Step 4

Finish by sautéing the mixture in a pan with small amount of vegetable oil until slightly golden.

Step 5

Most important of all: Enjoy the meal and the results of your chemical-culinary experiment!