You know a tofu product has got it going on when my husband, aka Meat Boy, will bite into a taco stuffed with it and not miss meat one iota.
Hodo Adobo Mexican Crumbles makes Taco Tuesdays even easier and more healthful.
It’s the newest product from Oakland’s Hodo, maker of artisan tofu products made with only organic soybeans, which I had a chance to sample recently.
The plant-based crumbles are like ground meat in texture with a warm, smoky, spicy taste from chipotle, ancho, cumin, and tomato paste.
Just sear in a pan, then spoon into griddled tortillas with salsa and your favorite fixings. Dinner is ready — just like that. The crumbles could also be used in taco salads, chili or enchiladas.
The 10-ounce package ($6.99) states that it makes 3.5 servings. I’d say that the crumbles will easily fill enough tacos for two hungry people. The entire container has 510 calories. Each serving has 13 grams of protein, 182 milligrams of calcium, and 1.5 grams of saturated fat.
Surely, the chef who created the most perfect roast chicken of all time and so many other iconic California cuisine staples was worth trusting on this, even if in the back of my mind, I feared winding up with green beans as pallid as those from a can.
After evening dinner service, chefs Nicole Krasinski and Stuart Brioza would often find themselves with leftover quinoa at their award-winning State Bird Provisions in San Francisco.
They ended up frying it and mixing it with nuts, seeds and spices to transform it into a crunchy topping for other dishes. In the process, they created something so delicious that they and their staff could not resist snacking on it whenever possible.
Now, you can try it for yourself. Their whimsically named State Bird Seed just launched last month. It’s now available in resealable 3.5-ounce bags for $4.99 each through Good Eggs, and at stores such as Rainbow Grocery in San Francisco, SHED in Healdsburg, and Bi-Rite in San Francisco.
It comes in three flavors.
The organic puffed red quinoa blends come in three flavors: Sea Salt, Furikake, and Almond Rosemary. I had a chance to sample them recently.