Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
If the recipe calls for tofu (and you are not vegan), use Paneer, almost always an improvement.
But if you are vegan then for god’s sake marinade it and give it a quick blast in the oven or air fryer to firm it up a bit more.