Participants: Nyse Collins (Host), Evita Tezeno (Host), Maquel Harris
Series Code: TOP
Program Code: TOP000074
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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. |
Revised 2017-05-04