Tender Bits are made by Worthington’s Loma Linda division and are an excellent source of vegan protein. Much like tofu, they have a very mild flavor of their own, but they absorb the flavors around them. They can be pan fried, breaded, added to casseroles, or minced much like ground turkey or chicken, and made into patties, burgers, or sloppy Joe’s. This new recipe calls for 8-10 oz of Tender Bits or about half of a small can. Leftover vegetarian meat substitutes such as Terkettes or Tender Bits will freeze well. Pack them in zip lock freezer bags, and you will be ready next time you are looking for a quick protein source for your recipes.
- 8-10 oz Tender Bits vegan meat substitute, drained
- 1/4 c toasted bread crumbs
- 1 egg
- salt and pepper
- 3 Tbsp canola oil, divided use
- 1 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 3 Tbsp barbecue sauce
- 1 Tbsp soy sauce
- 4 hamburger buns, onion rolls or Kaiser rolls
- Mince the Tender Bits by hand or in a food processor. Add the bread crumbs, egg, and a dash of salt and pepper. Mix well.
- Heat 1 Tbsp of the oil in a large skillet and saute the onion and bell pepper until tender and aromatic. Add a dash of salt and set aside.
- In the same skillet, add the remaining 2 Tbsp of oil and saute the Tender Bits mixture, allowing it to brown before turning. Once it is brown and crumbly, add the onion, bell pepper, barbecue sauce, and soy sauce. Combine well.
- Toast the buns or rolls, add hot barbecued filling, and serve with extra barbecue sauce.