Tangy, rich, and complex.
. It has a much rounder, more savory flavor profile than straight-up soy sauce and has the added benefit of providing a bit of binding texture, keeping sauces tighter. Combined with the chile purée I was using, I could kiss goodbye to the watery, tortilla-destroying liquid that many vegan chorizos give off.
Having recently moved from New York where winter days rarely rise above 40°F to San Francisco where I occasionally think about reaching for a light jacket before heading outdoors in my t-shirt, I know how much of an effect temperature can have on a person's mood. Tofu is pretty similar in that way.
Freezing was a definite improvement in terms of texture—the chewy and bouncy texture was there even after a mere 15 minutes in the freezer—but it was still lacking in tender, meaty and crisp elements.Serious Eats / J. Kenji López-Alt I folded the lentils in along with the tofu and tempeh, letting everything cook down until browned and reduced, seasoning it with salt and pepper along the way., I said to myself as I dipped a spoon into the mixture which looked and smelled almost exactly like Mexican chorizo.. It had the flavor and texture I was looking for, but the mouthfeel, the way it spreads across the palate, was not quite right.See, animal fat like pork, beef, or chicken, is highly saturated.
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