Servings: 2 servings
Calories: 307kcal
Ingredients
Salsa Verde
- 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
Soy Curls
- 1 Cup soy curls
- 2 Cups water
Other
- 1 Tablespoon olive oil
- 1/3 Cup onion diced
- 1/3 Cup cilantro
Instructions
Salsa Verde
- 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
Cook
- 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.
Nutrition
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
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