Winter squash with spicy soy stuffing – Moranga com picadinho de proteína de soja, originally uploaded by cantina di dom fuas.
1 cup textured soy protein – hidrated (see below)
Blend as a paste:
1 large onion
3 garlic cloves
1 red chili pepper
1 cm fresh ginger peeled
1 tea spoon sugar
2 tablespoons soy sauce
1/2 can peeled tomatoes
Put the paste on a heavy bottom pan and add the textured soy protein (squeeze it well before adding it to the pan). Let it simmer for 10-15 minutes.
Open the Winter Squash and remove the seeds. Wash well and pat dry with paper towels. Dilute 1 tablespoon white miso with water enough to form a thick paste and rub the interior of the squash with it. Pour the textured soy protein sauce inside, wrap the squash in aluminium foil and bake it until you feel the flesh is soft when pierced with a knife.
How to Re-Hydrate Textured Soy Protein
Soy granules or chunks need to be rehydrated before use:
* Use approximately equal amounts TSP and liquid. Try a ratio of about 1 cup TSP to 7/8 cups water, or find a consistency you like.
* Use hot liquid to speed absorption. Using hot liquids means TSP will rehydrate in about 5-10 minutes and be ready for use.
* Rehydrate with water or use a combination of water plus seasoning, or broth for the best flavour.
* When rehydrated, TSP approximately doubles in volume. For example, ½ cup dry TSP will yield approximately 1 cup when “wet”.