I’ve been meaning to make this post forever but haven’t because I don’t have pictures for it. Also it’s not really a recipe cause I never measure anything. But the food concept is awesome and it should exist out in the interwebs picture or not. Maybe you dear imaginary blog reader can make this and take a picture and send it to me. That’d be a dream, just like this food.
Step 1. After making soymilk dry your okara. I put it in the oven on the lowest setting, or while I preheat something else, or leave it overnight in a cooling oven. Also on those rare sunny days in Portland it only takes a few hours to dry outside. If you don’t make your own soymilk you can use the tiny TVPs. I usually make a about 1/2 cup at a time but it stores really well so sometimes i do big batches.
Step 2: Soak okara in veggie broth. Add optional chopped walnuts or sunflower seeds (other nuts would probably be good too, those are just the ones I’ve tried so far). Sometimes i add in leftover rice I need to get rid of.
Step 3: Add spices. I use a generous amount of chili powder, a good amount of paprika, cayenne to taste, fresh diced onion and garlic or powdered versions, a splash of apple cider vinegar, a tbsp or so of oil, and a lot of salt (it just makes things taste good okay?). Again this is just a food concept and not a recipe so this still works if you are missing some of these things. Also tapatio helps fill in for any missing ingredient.
Step 4: Fry! I use a cast iron pan, use lots of oil. When the color darkens and the onions are translucent it’s done.
Most of the time this is my exciting taco topping. But sometimes we add potatoes, corn and peppers and make a okarizzo hash. I used to eat that on bread and call it sloppy jose.
This is my most favorite food concept so I hope you enjoy it. ❤