Prep Time: 1 hour
Cook Time: 1 hour
Servings: 2 servings
- 1 pound tomatillos
- 2 each serrano peppers
- 2 cloves garlic skin on
- 1/4 teaspoon salt
- 1/4 teaspoon olive oil
- 1/2 Cup vegetable stock
- 1 Cup soy curls
- 2 Cups water
- 1 Tablespoon olive oil
- 1/3 Cup onion diced
- 1/3 Cup cilantro
Line a sheet pan with aluminum foil, silicone mat or parchment paper. Apply a thin layer of oil (I used 1/4 teaspoon of olive oil).
Cut up the tomatillos and place them on the sheet pan. Add the serrano peppers and two cloves of garlic still in the peel.
Place in the oven until everything is soft (mine took twenty five minutes).
Move to the top rack and broil until black spots start to appear (mine took five minutes).
Take out of the oven a let cool.
Place everything into a blender with 1/4 teaspoon of salt. Blend until smooth.
Rehydrate the Soy Curls
Plce the soy curls in a bowl.
Cover with water for thirty minutes.
Squeeze out excess water.
Allow to air dry until needed
On medium heat add one Tablespoon of olive oil, 1/3 Cup diced onion and the rehydrated soy curls. Cook until the soy curls take on some color.
Add the salsa verde and simmer for three minutes. Taste and see if you need to add salt. Cook for two more minutes or five minutes in total.
Turn off the heat and add the cilantro. I used about 1/3 of a cup. Mix and let the residual heat cook the cilantro.
Calories: 307kcal | Carbohydrates: 31g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 647mg | Fiber: 12g | Sugar: 16g | Vitamin A: 564IU | Vitamin C: 31mg | Calcium: 184mg | Iron: 6mg