Recipe:
Filling:
1 large cup of textured soy protein (dry)
4 large tablespoons of nori seaweed (I used the pre-chopped kind)
Ā½ bell pepper
2 onions
2 scallions
Garlic
A good splash of tomato purƩe
Pepper
Sweet paprika
About 8 chopped olives
Dough:
450g flour
55g oil
250g water
1 teaspoon salt
I rehydrated the TSP with boiling water, drained the excess water, and then blended it together with the nori seaweed. Here, I recommend using an immersion blender or a good food processor. In my case, I couldn't fully integrate both, but it's more of a texture issue than a flavor one.
It's much better when it's cold from the fridge.
by Sushi-Seizure