Soy and tomato dip

Ingredients

• ¾ cup fine textured vegetable protein (TVP) (about 60 g)
• 1 teaspoon thyme
• 2 tablespoons olive oil
• ½ vegetable bouillon cube
• 1½ glasses water
• 1 medium scallion
• 2 teaspoons molasses
• 1 cup Spanish tomato sauce (tomate frito) (or tomato sauce)
• 2 teaspoons chopped parsley
• A few chopped cashews
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of parsley
• What to use instead of Spanish tomato sauce (tomate frito)
• What to use instead of thyme

Instructions

1. Finely chop the scallion and chop the cashews.
2. Fry the TVP with the thyme and 1 tablespoon of the oil for 1 minute. Crumble the bouillon cube over it and add the water. Let it rehydrate and any leftover water evaporate. Set it aside.
3. In another skillet, sauté the scallion with the other tablespoon of oil for a couple of minutes. Add the molasses, sauté for 1 more minute and take it off the heat.
4. In a bowl, mix the tomato sauce with the scallion and TVP. Sprinkle with the parsley and cashews.
5. Keep it in the fridge and serve it with tortilla chips. It can also be eaten hot or warm.

Nutrition facts

Approximate, per serving (about 161 g). Calculated with data from USDA FoodData Central.