Living in Korea as a vegan hasn’t been impossible but it also hasn’t been as easy as it is in other parts of the world. I don’t want to ever complain too much because at the end of the day it is just a ‘first world problem’ but my husband and I do get a little down when we have to cook all the time and usually the same things that taste the same.
We work from 9-6/7 so the day is basically gone when we get home and then we have to cook, GAH!
Recently, I have really tried to dust off my apron (which I don’t actually own) and be more productive in the kitchen coming up with things that will tantalise our tastebuds.
And I came up with a recipe…a good recipe…actually a great recipe 🙂
Bear in mind I am not a cook by any means and I hope that this recipe will be as enjoyable to others as it is to us but, if it is not, please forgive and tweak and twerk to make it better and better~
Tofu – something we have a huge abundance of living in Korea, I used a 340g organic pack.
1/4 cup of nutritional yeast -more or less depending on how much you love it!
1/4 cup of Buckwheat flour-I only had buckwheat at hand and it is gluten-free so win/win but I am sure any other flour would be fine.
1 teaspoon of parsley
1/2 cup of cooked quinoa
2 tablespoons of soy sauce or less depending on the strength of the salty taste you like( I was using Bragg’s liquid aminos but just read it is chemically created so stick with soy or Tamari BLAH)
Cook the quinoa (a rice cooker is the best thing ever if you can invest in one).
Drain the tofu by placing a large saucepan of water on top of it for about 15-30 mins and then crumble into a bowl.
Add parsley and soy (and any other spices you can think of trying).
Add yeast, flour, quinoa, and mix.
Make into balls as demonstrated and cook on a low heat in a frying pan of oil until brown.
Makes about 10-12 depending on size.
Add to spaghetti and enjoy (I hope).