Description Edit

Ingredients Edit

Directions Edit

  1. We mix a lb. of tofu with a tablespoon each of chile powder and cumin, and a teaspoon of salt. Mash (or process) it all up and cook it over an extremely low light for about 3 hours, stirring occasionally, ending up with it so dry there's no sensible moisture and it seems to keep indefinitely without refrigeration.
  2. We grind it up and have what we think is a good meat substitute for Pasta sauces, tacos/burritos, Potato topping, or even mixing in slaws/salads.

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