Ingredients:

Wet
3/4 cup water
1/4 cup soy sauce
1 tablespoon apple cider vinegar

Dry
1 tablespoon chili powder
1 tablespoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon oregano
1 teaspoon garlic powder

Directions:

In a skillet, combine wet ingredients and bring to a boil. Turn off the heat and add the dry ingredients to the wet ingredients in the skillet and combine. Allow to sit for about 10 minutes until the moisture is absorbed. Turn on the heat to medium and cook until most of the moisture has evaporated. These will retain some moisture and won’t be crisp/dry.

Notes:

Use these as a filling for vegan quiche or frittata or add to scrambled tofu. Store leftovers in the refrigerator or freeze to use later.