Riffed from Tae over at Picnicley
- 1 pack extra-firm tofu, drained and pressed for at least 30 minutes
- 1 cup purple onion and/or shallots
- 8-12 oz good texture mushrooms, like shiitake, cremini or baby bellas
- a can of beans or equivalent dried after soaking
- 2 cups rolled oats
- 2 Thai chiles
- Lemongrass, 1 4" piece (optional)
- Olive oil
- Curry paste
- Tamari or regular soy sauce
- 2 TBSP tamari or soy sauce
- 4 limes
- Ground chili powder
- 3 TBSP ground roasted rice
- Mint and cilantro
- Firm lettuce leaf (Romaine or cabbage) to hold it all together
- Cilantro, parsley or other herbs
- 1 purple onion, roughly chopped
- Lime slices
- Finely minced chiles (optional)
Instructions via Tae with additions from me:
- Slice the firm tofu and throw it into a blender. Blend it until it’s a nice mush.
- Next up mushrooms and red onions, keep that blender going.
- Finally blend the beans and oats into and blend up.
- Take all three blended mixtures and mix them together.
- Get your hands in the mixture, feel it, mix it together.
- Give it a Thai kick by mixing in the chilis and lemongrass.
- Grill all that goodness together until it looks like ground beef
- Meanwhile make the dressing by rinsing out the food processor and adding all of the ingredients to it.
- May first want to make some ground roasted rice for added umami! (I just toast some on a dry pan then grind it in a spice mill, but you can also use a mortar and pestle)
- Blend until smooth. Pour the dressing into the skillet and stir until everything is evenly coated. Cook for another 10 minutes, until most of the liquid has absorbed.
- Spoon the vegan meat mixture into the lettuce leaves and garnish with herbs, more purple onion and a squeeze of lime before serving.
Soooo addictive, and makes enough to last as a snack for days!