Taste of Paradise

Carrot Salad / Homemade Tofu

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno (Host), Maquel Harris

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Program Code: TOP000074


00:01 Have you ever wondered
00:02 exactly how to prepare healthy food
00:04 that actually tastes good?
00:05 Well, stay tuned while Evita Tezeno,
00:07 and yours truly Nyse Collins show you just how to do it
00:10 and give you something better,
00:12 A Taste of Paradise.
00:30 Welcome to A Taste of Paradise.
00:32 My name is Evita Tezeno.
00:34 And you know I always say eat the rainbow,
00:38 eat the rainbow.
00:39 People say it, well, if you eat the different colors,
00:42 what about white food?
00:45 Well, there are a lot of different varieties
00:47 of vegetables that are white
00:49 like I did the jicama on one show,
00:53 and then we have white onions.
00:55 And today I'm using fennel.
00:57 Fennel is a delicious kind of liquorish taste vegetable
01:02 and it adds a great topping to any salads or any dishes.
01:08 So let me read the recipe.
01:12 I'm doing a carrot-fennel salad
01:15 with maple-lemon vinaigrette and a macadamia and cheese.
01:20 For the vinaigrette we need:
01:38 For the macadamia and cheese recipe I need:
02:00 For the salad we need:
02:19 So we're using this wonderful little tool,
02:21 it's called a Mandoline
02:23 and it gives you uniform slices.
02:27 So we're gonna slice the fennel.
02:33 Oh, it smells wonderful.
02:36 And we just use this and make sure
02:41 that you are very conscious of what you are doing.
02:44 You are not talking to anyone
02:46 and you wanna thinly slice it.
02:56 Until the end.
03:00 And you wanna reserve
03:01 these little, the green part of the fennel,
03:04 so you can use them as decoration.
03:08 So we have the fennel here.
03:10 I'm gonna put it in a bowl.
03:23 Now with the other fennel.
03:28 And we have some carrots that have been shredded.
03:35 I'm gonna toss that.
03:37 This is a real quick and easy recipe.
03:41 And it's a different taste than most people are used to
03:44 but it is a great accompaniment to any meal.
03:52 And then I'm gonna put some red onions in here.
04:06 And for the vinaigrette,
04:11 we just, oh, I need this again.
04:13 For the vinaigrette,
04:15 we're gonna mince
04:19 our garlic, clove,
04:23 and this recipe only requires one appliance,
04:30 is the food processor.
04:35 So you don't have a lot of different appliances
04:37 that you need, you just need a good knife.
04:45 So I'm gonna pour my olive oil,
04:49 my lemon and my maple syrup,
04:57 and my sea salt,
05:01 and then my garlic.
05:08 And I'm gonna let that hangout for a little bit
05:10 so the flavors will mingle.
05:24 Now, in my food processor,
05:27 I'm making the macadamia and cheese.
05:29 So I have some macadamian nuts
05:33 that have been soaked overnight,
05:38 and yeast flakes,
05:42 lemon juice,
05:46 and green onions,
05:53 and let's give it a whirl.
06:18 You don't wanna process it to, it's a mush
06:20 but you want to let it be a little bit grainy
06:23 so it represent like feta cheese.
06:32 So you wanna take this
06:34 and put...
06:42 your cheese on here,
06:49 spread it up
06:50 and make sure that you dehydrate this
06:54 for about maybe four hours.
07:03 And it comes out like so wonderful.
07:10 Look at it.
07:11 It just, it looks similar to parmesan.
07:16 So now we take a marinade
07:21 and pour it over the salad.
07:26 Make sure that it's mixed.
07:34 Remember those are fennel tops,
07:37 just take a little bit of them and sprinkle it into the salad
07:42 so we have a little color.
07:55 I'm gonna take our walnuts.
08:00 Kind of crunch them up a little bit
08:03 while you're sprinkling it.
08:10 And last but not least,
08:12 our macadamia and feta cheese.
08:19 Yummy.
08:24 Now this was really easy and quick.
08:28 Now you can dehydrate this for about four hours
08:32 for the macadamia and cheese
08:34 or you can just use this
08:36 straight out of the food processor
08:37 but I like it to firm up a little bit.
08:40 So this is what makes it look like the cheese consistency.
08:47 So it has been another great recipe
08:50 on the Taste of Paradise with Evita Tezeno
08:52 and, remember, to live life fresh.
09:02 Welcome back to A Taste of Paradise,
09:04 where you know we are always cooking up
09:05 something good on this side of town.
09:07 Today we are gonna have something special for you.
09:09 A lot of people are asking questions,
09:11 soy, what about it?
09:12 Is it good? Is it bad?
09:14 Or whatever and we've explained that
09:16 on several shows before,
09:17 but a lot of people don't know as well
09:19 how to actually make tofu.
09:22 How is tofu made?
09:23 Where does it come from?
09:25 We know it's soy, what do they do to the bean?
09:27 Do they pulverize it?
09:28 Do they mix it up?
09:30 Do they crush it? What do they do?
09:31 Well, today we're gonna show you
09:33 some simple, simple things on how to do it.
09:36 And what I've realized is
09:37 as you tell adults all the time this, this,
09:40 for some reason they forget.
09:42 So I said, let us focus on the young adults
09:45 because if we can educate them
09:46 on some of these principles and these things,
09:49 it will last them a lifetime,
09:50 so Nyse won't have to repeat it again and again and again.
09:53 So, I brought my own nephew here
09:55 to come and hangout with us
09:57 because this season we're gonna be doing stuff
09:59 with the kids as well and here he is.
10:02 Maquel, what's going on, brother?
10:04 How you doing, Nyse? You doing all right?
10:05 Yes, sir, I am. How you doing?
10:07 I know he looks like my nephew
10:09 but he's probably eating too much tofu
10:12 or something like that.
10:14 How old are you now? I'm 17.
10:15 Seven...
10:17 Seventeen, you know what I mean?
10:18 Check this out.
10:19 All right, 17?
10:21 How tall are you?
10:22 About 6'2'', 6'3''.
10:24 Are you sure?
10:25 Let us line up here real quick,
10:27 you know, 'cause I tell people I'm a 5'11'' and 99.9
10:31 so I think I could get 6', no?
10:32 Possibly.
10:34 On a good day, on a good day.
10:35 That's why I brought the hair back as you can see.
10:36 But you have some good hair too.
10:38 So what grade are you in?
10:40 Eleven.
10:41 Eleventh grade.
10:43 Now you know a lot of parents say,
10:44 oh, my teenagers or adolescents
10:46 or young adults they don't like to cook.
10:47 Do you like to cook?
10:49 I like to eat, I don't really...
10:51 So it is true.
10:53 It is true.
10:54 They don't like to cook but they like to eat.
10:56 I could tell, brother, you better eat too much.
10:59 But I don't know where he's going,
11:00 it's like a bottomless...
11:02 Yeah.
11:03 What do they say? Bottomless pit.
11:04 Uh-oh, well, it's not bottom
11:06 'cause this is reaching high on this man here.
11:08 Well, thank you so much for coming
11:09 and hanging out with uncle.
11:11 And hopefully we can learn some things one day
11:13 when I grow and become a strong young man,
11:16 I'll look like him one day, all right.
11:17 So check it out, you better watch out here.
11:20 We're gonna make some tofu. Yes, sir.
11:21 You know how to make tofu? No.
11:23 Not quite, that's why I brought him on the show
11:25 so he can learn.
11:26 Remember, the key is if you can teach them now,
11:28 they'll last a lifetime.
11:30 But do you eat tofu?
11:31 Oh, yes, I do.
11:32 Did you hear anything good about tofu,
11:34 bad about tofu?
11:35 I mean, it's healthier than eggs.
11:36 That's for sure.
11:38 All right. Yeah.
11:39 Healthier than eggs, so all right, that's for sure.
11:41 You heard some bad things about it too?
11:42 No, actually I haven't.
11:44 Good, good because you know what
11:45 they have been saying lately,
11:46 they say people who eat boys, little boys,
11:48 who eat a lot of soy and stuff like that,
11:51 they say they start to have feminine traits
11:53 or qualities and all of these other stuff.
11:56 You heard this man's voice?
11:57 Do you eat a lot of tofu?
11:59 Yeah, I do actually.
12:00 You hear that voice,
12:01 ain't nothing feminine about that.
12:03 You know what I mean?
12:04 This is, you know, my name is Maquel Harris, all right.
12:05 So good, so it's been working for you
12:07 and today we're gonna learn how it works for all for us.
12:09 We're gonna learn how to make some tofu.
12:12 So teach us here,
12:13 'cause we're gonna learn together,
12:14 how to make some tofu.
12:16 Here's the simple, it's like so simple, bro, I mean.
12:17 It's just two ingredients.
12:19 It's just two ingredients, all right,
12:20 so here's the ingredients on how to make tofu.
12:23 Maquel, tell us how it goes.
12:31 So it's easy as that.
12:33 Yeah, and anything else?
12:36 That's it.
12:38 Literally, I'm telling y'all this thing is so easy
12:41 and I don't know why people are like,
12:42 ah, they put this in that, that and that,
12:44 this and that, that and that,
12:46 it's a piece of cake.
12:47 So what are we gonna do?
12:48 We're gonna take basically the four cups of what?
12:51 The soy milk.
12:52 Soy milk, this man needs some power bars
12:54 or something like that, no problem.
12:56 The soy milk and then we're gonna add what?
12:58 The lemon juice.
12:59 Lemon juice, what does lemon juice works as?
13:01 As a coagulant, all right?
13:04 So what that's gonna do
13:05 it's gonna bring it all together
13:07 and stuff like that.
13:08 So I'm gonna head over to the pot here.
13:09 We already got it boiling.
13:11 All right.
13:12 Oh, look at it, it's starting to get good there
13:14 and I'm gonna need you to give me a hand.
13:16 I got you.
13:17 Let's grab the lemon juice.
13:19 And get it going.
13:20 So what are we gonna do, we're just gonna pour
13:23 in the lemon juice there,
13:24 just a little bit and hold up.
13:25 Let's get it going
13:27 because what is it trying to do?
13:28 It's trying to co... Coagulant.
13:29 Coagulate, yep, oh, look at that,
13:31 did you see that, bro?
13:33 What!
13:34 So just pour a little bit more.
13:36 Maybe get some more coagulation going on.
13:38 Pour it all in actually.
13:41 And then, oh, my glory.
13:45 You have, do you see what I see?
13:47 Yeah.
13:48 What does that look like a little bit?
13:49 A little bit like tofu.
13:52 This is not like rocket science here.
13:54 This is so simple of how it's made.
13:57 The only catch is a lot of people when they go ahead
14:00 and use that coagulator or whatever like that,
14:02 they try to use other things so they...
14:04 Some people may even use Epsom salt
14:06 like you use googling
14:07 and stuff like that or whatever.
14:08 So if you look it up,
14:10 they will be like, add Epsom salt.
14:11 I'm like, why are you gonna add Epsom salt
14:12 and then put this in your body
14:14 'cause Epsom salt, you know what Epsom salt is good for?
14:15 Cleansing?
14:16 All right, so some people might use it for cleansing
14:18 but also, because of the magnesium,
14:20 they take baths in it.
14:22 So it's very good for the skin
14:23 and it helps to relax the muscles and all of that.
14:25 You play ball or anything? I play basketball.
14:27 Yeah?
14:28 I saw your dad hopping other day.
14:29 Did you dunk on him or something?
14:31 Almost, almost, almost.
14:33 Well, I'll get it one day.
14:34 You will be able to dunk one day.
14:36 You know how to dunk down? I can dunk.
14:38 Oh, I was about to say, brother.
14:41 So they use Epsom salt
14:44 to relax the muscles and stuff after a game,
14:46 like I was playing basketball other day as well,
14:49 and I'm not gonna be.
14:51 I'm gonna tell you the truth.
14:52 My bones, my muscles was hurt
14:54 and these guys I thought they were playing
14:56 football out there.
14:57 I mean, they were hurting me
14:59 and I just took some Epsom salt,
15:01 took a nice warm bath,
15:02 and what happens to the muscle, they did what?
15:04 Relax your muscle. Relax and stuff like that.
15:06 Cool.
15:07 So here it is so we boil the what?
15:09 What do we boil here?
15:10 So run us through real quick, we boil the milk...?
15:12 And then we add it the lemon juice.
15:14 And we add it the lemon juice.
15:16 That's how simple it is.
15:17 Then we're going to take a little what?
15:19 It's kind of like...
15:21 Like a spoon strainer
15:23 or something like that, all right,
15:24 you do it matter of fact.
15:27 So, go ahead and you take that out
15:30 and just hold it right there for a second,
15:31 I want everybody to see this real quick,
15:33 just don't move, don't move,
15:34 hold it right there, check that out.
15:35 Look at tofu in action.
15:39 Can you believe that?
15:40 It's pretty crazy.
15:41 I mean, nothing impresses this guy
15:43 at least say, wow, or something like that.
15:45 He's like he is crazy.
15:46 You know, all right, and what are we going to do?
15:48 We're gonna put that in a strainer with cheesecloth
15:50 or just whatever item you have,
15:53 just put it in there.
15:55 All right, and then we're gonna do it again.
15:59 And we're gonna get all of that out, man,
16:00 'cause this stuff is, this stuff is not cheap.
16:03 All right, and then you have basically scoop it all out.
16:07 You have that, can y'all see that tofu?
16:09 This is amazing.
16:11 And so hold it right there
16:14 and this is one of the simple ways
16:16 that you can do it.
16:17 Now, I'm not saying even though at the beginning
16:19 I was talking about how tofu is not gonna
16:21 cause these major problems or whatever,
16:24 but I'm not gonna say, you should go out
16:25 and drink and eat tofu and take baths in tofu either.
16:29 But you can enjoy tofu, it's good for you,
16:32 but the one that is probably the best
16:34 is not the genetically modified one.
16:37 So that's the one that we want to keep our eye out on
16:39 'cause, you know, sometimes they mess
16:40 with the genes and stuff like that.
16:42 You heard it or something? Yeah, I've actually.
16:43 And so they just be mixing fish and tomatoes
16:45 and all kind of crazy stuff or whatever.
16:48 But you do a little farming yourself?
16:50 Yeah. Yeah?
16:51 Well, what are some things you grow?
16:53 Kale, tomatoes, bell peppers, eggplant,
16:58 a lot of things honestly.
17:00 This is why he's so tall
17:02 'cause he's growing and eaten all this kale
17:04 and all of that other stuff.
17:06 Man, pretty good.
17:08 And as a result
17:10 this is actually very good education
17:12 because if you can get the kids and everybody like that,
17:14 I can't say he's a kid anymore.
17:16 I get beat up if I do that,
17:17 but if you get them to learn
17:19 how to make these items to grow their own foods and stuff,
17:23 you literally help them for a lifetime,
17:25 you help them for a lifetime.
17:27 So now literally
17:29 I would never have to tell Maquel
17:31 how to make tofu
17:32 'cause he learned how to do it himself,
17:33 all right.
17:35 So Maquel is not trying to waste one bit
17:37 as you know soy milk
17:38 is not the cheapest thing around town.
17:40 No, it isn't.
17:41 But we get one of the little soy machines
17:42 or whatever, you can make tons of it yourself.
17:44 So, very good, we put that there.
17:47 Look at it.
17:48 It almost looks like scrambled tofu.
17:50 It is looking like that.
17:51 So what are we going to do?
17:52 We're going to put over the...
17:54 Cheesecloth?
17:55 The cheesecloth, very good,
17:58 and then we have to kind of press it.
18:00 Yeah?
18:01 So, let's grab that little pot there with water
18:04 and just sit it on there.
18:08 Just sit it on there.
18:09 We're gonna leave there for a little while,
18:10 what is it going to do basically it's gonna...
18:12 Strain all the water out.
18:13 Strain all the water out
18:15 and then what are you gonna be left with?
18:16 Just the tofu. Just tofu.
18:17 Now you really like tofu, huh? I actually do.
18:19 Yeah, why do you like it?
18:21 It's probably my mom makes it, it's pretty similar to.
18:24 Mom is making?
18:25 You're too big for mom
18:26 to be still making stuff, y'all,
18:28 if I had kids, man, soon as they get of age,
18:31 actually it shows as I was reading one thing,
18:33 it shows that by the age of eight or nine or ten,
18:36 the kids should handle the affairs of the kitchen.
18:40 You lucky you ain't my son
18:41 because I would never have to cook again.
18:43 He'll be doing all the cooking,
18:45 I'll just work and do what I got to do
18:46 but that's all right.
18:47 I'm not gonna tell you mother cause I don't want, you know.
18:49 Cashing her.
18:50 You about do your thing,
18:51 all right, so we're gonna take this,
18:53 we're gonna put this aside and show us a little bit here,
18:54 if you can grab that, Maquel, this one here.
18:58 This is what it should look like overtime, all right?
19:02 So you wanna help me open it up there?
19:05 And then, we'll get the cheesecloth off of it.
19:08 Voila! Can anybody see what I see?
19:12 Do you see what I see? Look at that.
19:15 That is what it should look like overtime.
19:17 You ready for this, ready for consistency?
19:21 Look at that thing! Check this out.
19:25 Look at that thing go. Does that look like tofu?
19:28 It does look like tofu.
19:29 It looks like tofu, you can do it yourself.
19:32 This is really simple and easy.
19:34 You think you'll try it maybe one day?
19:35 On one of these days.
19:36 One of these days, you sure?
19:38 Yeah. All right, good.
19:39 So what are we gonna do,
19:41 we're not just gonna make the tofu,
19:42 will you eat that?
19:43 No.
19:45 You just said you like tofu? Not just like that though.
19:47 Well, how do you like it?
19:48 I like it with like bread toast I guess.
19:51 So if I just gave you
19:52 that flat little piece there or whatever like that,
19:54 you're not gonna eat it.
19:55 Because, you know,
19:57 I did a little pretty one here for you,
19:58 if y'all take a quick look at this.
19:59 You telling me you won't eat it just like that?
20:01 With the lettuce and tomato, yeah.
20:02 Yeah, with the lettuce and tomatoes,
20:03 but just like that?
20:05 No.
20:06 No, why? It doesn't look good.
20:08 This doesn't look appetizing to me.
20:10 It's not appetizing
20:11 because we got to take care of it,
20:12 we've got to cook it and get it rolling,
20:14 and so some of the ways you said with,
20:16 with those items but seasonings and flavorings
20:18 or stuff like that.
20:19 So maybe do you do scrambled tofu?
20:21 Yeah, with like bell pepper and tomato and salt,
20:24 you know, different things.
20:26 And salt and it works and stuff like that, cool.
20:28 So here it is.
20:29 We're gonna make a simple scrambled tofu
20:32 but not this 'cause I've done scrambled tofu before,
20:34 you've done it before,
20:36 we're gonna make tofu lettuce wrap.
20:39 You ever had tofu lettuce wraps?
20:41 No, actually I haven't.
20:43 Yes.
20:44 So what's gonna happen here,
20:45 this is gonna be his first time,
20:47 yes, I am teaching.
20:48 At least you could say my daddy didn't teach me,
20:50 Uncle Nyse taught me.
20:51 We're gonna make some scrambled tofu.
20:53 You've done this before, at least the scrambled tofu?
20:54 Oh, yes.
20:56 And then we're gonna put that in the lettuce wraps.
20:57 All right, so, here it is.
20:59 The simple recipe
21:00 and if you can help us with, Maquel,
21:02 read off this recipe's simple items.
21:04 Grab your pens and papers.
21:05 Here it is.
21:06 Here is the tofu lettuce wraps or scrambled tofu all in one.
21:10 Okay, you need:
21:52 Excellent. Thank you so much.
21:54 Here we are. We're gonna make this recipe.
21:56 Man, you already got started here.
21:57 Look at that.
21:59 You are what,
22:00 what are you basically doing here?
22:02 Right now I'm sort of
22:03 like grinding the tofu kind of getting it
22:04 to a smaller shape and size of the...
22:08 What happened?
22:09 You didn't like it the way it came out or?
22:11 Warming to get it fully cooked,
22:13 you can't just cook a block of tofu
22:15 on the stove like that.
22:16 You know, you've got to actually mix it up
22:18 and mush it down, you know.
22:20 Excuse me, excuse me, all right,
22:24 so what we're gonna do then
22:26 is do what the chef says there,
22:29 and I'll follow the simple instructions.
22:32 Okay, so where we're basically crumbling it up there
22:34 but sometimes if you want strips
22:35 or something like that,
22:36 you could just cut it off of it.
22:38 Just slice it up.
22:39 Well, what are we making?
22:41 We are making tofu...
22:42 Scrambled tofu.
22:43 Scrambled tofu with
22:45 that you just basically put on a tofu lettuce wrap.
22:46 So we'll get that going here on the fire.
22:51 All right, so we'll take a nice little saucepan.
22:54 Go right ahead
22:56 and then I'll turn this up a little bit.
23:02 All right, however,
23:03 we're gonna need a little bit of what?
23:06 Olive oil. Little bit of olive oil.
23:08 Let me step around you here, chef.
23:10 So we got the little olive oil going.
23:15 A lot of times you can do it that way,
23:17 you can do it another way
23:18 by just sauteing the onion and garlic,
23:20 I mean, you decide what works best for you.
23:23 Let me get this out of your way, chef.
23:25 All right, what else are we gonna do?
23:27 So you gonna mix that up a little bit.
23:30 Now you know we're in a kitchen here
23:32 so we got to put a little what?
23:34 Salt.
23:35 Little salt, you see,
23:37 'cause tofu as we all know is a sweet, salty, what is it?
23:40 It's really actually neutral flavor.
23:42 It's a neutral flavor, watch it now, neutral.
23:46 Me, I would have been like, it's bland, they have no taste,
23:49 but it has a neutral flavor,
23:50 so I'm gonna go ahead
23:52 and I'm gonna add some salt to that.
23:54 What else are we gonna do here?
23:55 So you're gonna get
23:56 that going a little bit I guess?
23:58 Yes.
23:59 Because sometimes if you don't,
24:01 it become very...
24:02 It's mushy or whatever
24:04 so you wanna cook it just a little bit.
24:05 Yeah.
24:07 And then we're gonna add some of our other ingredients here.
24:10 We have what?
24:11 We have the chicken-like seasoning.
24:14 All right, so chicken-like seasoning,
24:15 we can add that there.
24:17 I like to put my seasonings directly there
24:20 on the tofu
24:22 because the tofu basically takes
24:24 whatever flavor you add to it.
24:26 Then we have the what?
24:27 This is the onion powder, I believe.
24:29 Onion power or if it's garlic powder,
24:32 use whatever you have.
24:34 And then here it is. Just a, you know.
24:37 All right, so we get that going,
24:40 then we're gonna add some of the...
24:42 Onions, chopped onions.
24:43 The chopped onions.
24:45 You did a good job there chopping them up.
24:49 Okay.
24:50 And I really love tofu lettuce wraps, I usually,
24:54 sometimes there's this one restaurant
24:56 that I love to go to
24:57 and they make and they're really good.
24:59 But I can only imagine what they add to them,
25:02 so now we can do our own little tofu lettuce wraps.
25:06 Man, do you smell that?
25:07 It smells really good. It is smelling good.
25:09 This is smelling good here today.
25:10 This is the nutritional yeast flakes.
25:12 This is the nutritional yeast flakes.
25:14 You hit that on the head there.
25:18 Oh, man, chef, you just mixing in,
25:21 you might as well flip the thing in the air
25:23 if you wanted to.
25:24 And then we're gonna add some what?
25:26 This is turmeric. This is turmeric.
25:28 Let me get something here.
25:29 We make sure, what is this, why we're gonna turmeric, bro?
25:33 Little color?
25:34 Yeah, little bit of a color to deal with.
25:36 Little color also they say that turmeric is very good
25:39 for to fight against inflammation,
25:41 you know, sometimes ladies even men
25:44 that are dealing with tumors, this and different growth.
25:48 Turmeric helps out with that quite a bit so.
25:52 And then you cannot forget what?
25:56 This is the cilantro.
25:57 Cilantro, why you're adding some cilantro there?
26:00 Is this a Mexican dish or something?
26:01 No, it isn't.
26:02 It just gives you a little bit of flavor.
26:04 Just a little flavor.
26:05 Man, and it also, what, looks good.
26:08 Yes. So we have all of that there.
26:12 Wow!
26:14 Is this,
26:15 is this one of your favorite recipes or what?
26:17 No, I can't say it is.
26:19 Oh, why you gotta be like that, man?
26:22 I thought he was gonna say, this is the best, Uncle Nyse.
26:25 But I guess not, so you have that going.
26:29 How long, does it have to get brown or anything?
26:31 Yeah, a little bit.
26:32 Maybe a little bit,
26:34 little brown I want to see a little bit,
26:35 make sure you know it's cooked fully.
26:37 All right, very good.
26:39 And then even though
26:40 this per se wasn't on the ingredients,
26:43 ingredients but we told you
26:45 we were gonna make some lettuce, right?
26:46 So here it is, we're just gonna take some,
26:48 what, some lettuce as you see here.
26:52 Some lettuce leaves
26:54 and now we're gonna lay them out there
26:56 and let me see
26:57 if I can grab maybe a little spoon.
27:01 All right, so that looks pretty good.
27:03 Let's turn off the fire, if you don't mind.
27:07 We can't waste nothing, brother,
27:09 we're gonna get every little drop.
27:11 We'll take that here and you ready for this?
27:13 This is where it becomes the tofu lettuce wrap,
27:16 can I do it?
27:18 Yeah. All, right so, bam!
27:20 You put that on there like this
27:22 and you have one that's already made here.
27:25 If you can grab that for us and show us before we wrap up
27:29 because I'm gonna have me some tofu lettuce wraps.
27:31 You lined it up nicely, you can allow it to cool.
27:34 I put it on here hot,
27:35 you can allow it to cool a little bit
27:37 or else your lettuce is gonna get
27:39 real tight or whatever.
27:40 And here is our finished tofu lettuce wraps
27:47 made from scratch.
27:49 Like, literally, we made this from scratch.
27:52 Now, Maquel, I couldn't do it without you.
27:54 Thank you so much for coming through.
27:55 Ouch! Don't hurt me now.
27:57 God bless and enjoy your tofu lettuce wraps.


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Revised 2017-05-04