Posted in Bowls, Grains, Plant Based, Sauces & Creams, Vegan

Hot & Spicy Tofu and Oyster Mushrooms w/Pickled Bok Choy

Some days you just feel like getting weird with it and on those days, well, you get weird with it.

I recently bought some new hot sauce, Crazy Bastard brand hot sauce, and so you know I had to indulge my love of all things spicy and delicious. I couldn’t go completely crazy because my partner does not handle the super hot foods all that well and I love him, so I guess I have to take it easy on the fella.

Mostly…

We still had some really good looking oyster mushrooms in the fridge and I knew exactly what I wanted, something simple so the hot sauce could be the star of the meal, and something to take the heat off if necessary. (It was totally necessary, btw)

So, if you’re ready to get hot & spicy, grab your favorite vegan meat alternative, mushrooms, bulgur and bok choy leaves and let’s do this! Oh, and let’s not forget the hot sauce.

Let’s start with the mushrooms because I like to put mine in the oven and let them get crispy on the edges while keeping the moisture in the big part of the cap. Dust off the dirt and grime with a wet napkin or towel, and trim them before you weigh them (if that’s your jam, but it’s totally mine).

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