Vegan Meat Floss
Make your own vegan meat floss! This fluffy and cottony plant-based condiment is deliciously sprinkled on top of rice, congee, or silken tofu!
Ingredients
- 1 cup textured vegetable protein slices about 1.5 ounces
- 1/2 tsp soy sauce
- 1/2 tsp vegan fish sauce or more soy sauce
- 1 and 1/2 tsp sugar
- 1/2 tsp sweet chili sauce or sriracha
- 1/4 tsp mushroom seasoning totally optional, it just helps enhance the flavor a bit
Instructions
- Soaking: Add the textured vegetable protein slices to a large bowl and cover with boiling water. Let it sit for about 30 minutes or until soft.
- Drain the slices and squeeze them between your hands to remove excess water. Rinse under cold water and squeeze them again to remove as much water as possible.
- Shredding: Transfer the TVP slices to a food processor fitted with the kneader blade (the plastic one). Process for about 30 seconds.
- Next, transfer the shredded TVP to a mortar and pestle and pound it for 3-5 minutes, or until you get very thin strips. You can also use your fingers to shred the slices into thin threads. The goal is to have the thinnest texture possible.
- Seasoning: In a small bowl, combine the soy sauce, vegan fish sauce, sugar, sweet chili sauce, and mushroom seasoning if using. Pour the sauce over the TVP threads and stir to coat.
- Drying: Transfer the TVP to a non-stick skillet and heat over low-medium heat. Using chopsticks, stir constantly for 12-15 minutes or until the TVP is thinner and lighter. Stop drying as soon as the threads are not sticking together anymore.
- Remove from heat and let it cool at room temperature for 15-20 minutes before transferring it to a clean container. Meat floss will keep for up to one month stored at room temperature. Enjoy on top of rice, congee, silken tofu, and more!
Nutrition
Serving: 4 tbsp | Calories: 25 kcal | Carbohydrates: 2.8 g | Protein: 3.3 g | Fiber: 2.4 g | Sugar: 1 g
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