Vickys Soy-free Tofu, Gluten-Free, Vegan

1. 1

   Oil a normal sized loaf pan

2. 2

   Whisk the bean flour into a quarter of the water to make a smooth paste

3. 3

   Bring the rest of the water to the boil in a large pot

4. 4

   Slowly whisk the paste into the boiling water whisking well as it thickens

5. 5

   Stir constantly until the mix is so thick you can hardy stir anymore, around 10 minutes

6. 6

   Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing

7. 7

   The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes.

8. 8

   I have used to make sauces, cheesecakes, mousses, burgers, mocksteaks and even in soup for texture

9. 9

   This recipe is for unflavoured tofu and won't taste nice as it is.

10. 10

    For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour.

11. 11

    For fish add lemon juice and kelp/seaweed flakes.

12. 12

    For meat add soy sauce.

13. 13

    Most of the flavour us going to end up coming from what you marinade and crust the pieces with

* Per serving · 4 servings · Values may vary.

No additional tips available.