Soja texturizada estilo atún
Serves 1
Directions
- 1Boil water with soy sauce, textured soybeans and half of alganori and let it boil for a few minutes.
- 2while toasting an oil-free frying pan the rest of the seaweed.
- 3Then add the drained soybeans with the rest of alganori, a spoonful of linen, a little olive oil and beat to a pulp to leave pieces of different sizes.
- 4We pass it to several airtight containers and then half an hour in the fridge.
Ingredients
- 50 g textured soybeans
- 1 sheet nori seaweed
- 1 chorrito soy sauce
- 1 cucharada linen oil
- 1 chorrito extra virgin olive oil (AOVE)
- cantidad suficiente para cubrir la soja Water
Equipment
frying panairtight containersprocesador
Tips
- It is important that the textured soy is as dry as possible to absorb the dressing well.
- The more nori you add, the more flavor.
- You can preserve it for 4-5 days in the fridge or freeze it.
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