By Ari LeVaux
Like the increasingly popular vegan versions of Thai food that are popping up around town, sushi is starting to catch the Tofurky Syndrome. This is what I call the attempt to make animal-product-like food out of animal-product-free ingredients—Tofurky being, essentially, tofu in the shape, color, and arguably flavor and texture of turkey. In the Thai restaurants that go vegan, this translates into a colorful assortment of protein pretenders that you can’t help but be impressed by, even if you think it’s a bit silly.
Letter From the Editor
Soon-to-Be-Former Editor in Chief and Food Editor Laura Marrich hangs up her hat(s) and bids us farewell after nine years of dedicated service to the Alibi.
ABQ Food Fridays at Harry E. Kinney Civic Plaza
"Tokyo Fusion: A Taste of Japan" Pop-Up Dinner at Blue Lily Atelier
6th Annual New Mexico Brew Fest at Expo New Mexico
Celebrate New Mexico's thriving craft beer industry.More Recommended Events ››