TOFU Meat
I've created a way to make tofu that closely resembles meat-- like a crumbled pork or chicken-- and it only takes a few steps and is super easy. It's perfect over a big salad, or in your favorite stir-fry or even in a casserole dish. Versatile, tasty, healthy and no cruelty involved!
Servings 4
Ingredients
- 1 block Extra firm Tofu, 14 oz
- 1/8 cup Cornstarch
- 1/4 tsp each Kosher salt and black pepper
- 2 tbsp Oil: sesame, avocado and/or olive
- 3 tbsp Vegan butter Recommend Country Crock Plant Butter
- 1 tbsp Siracha (or more if you like spicy)
- 2 tbsp Maple syrup, pure
- 2 tbsp Soy Sauce, low sodium
Instructions
- Freeze the tofu a day ahead - IMPORTANT-- do not skip this step! Freezing and thawing gives the tofu a meatier texture.
- Thaw to room temperature. Drain and press out any residual liquid. You can do this by squeezing with your hands, and then wrapping it in a thin towel and pressing. It doesn't matter if the tofu crumbles while pressing it.
- Place the corn starch in a bowl and mix with the salt and pepper.
- Crumble the tofu in small chunks into the corn starch. Mix it with a large spoon into the cornstarch, breaking up larger chunks as you go. It should be somewhat crumbly but not too fine a crumble. Small chunky pieces.
- Heat the oil in a non-stick fry pan over medium heat. Add the crumbled coated tofu, breaking up any larger chunks. Stir fry for about 2-3 minutes. It will not look like much at this point-- but it should have a very slight bit of color.
- Add in the vegan butter and stir for 15 seconds. Add in the remaining ingredients. The mixture will sizzle and turn golden brown-- keep stirring. Continue stirring and frying for about 3 more minutes.
- At this point, your tofu "meat" is done! It should look like the picture. For steps to make the salad in the picture, please see below. Enjoy!
Notes
SALAD: Pile a bed of greens on a large plate, top with your favorite roasted veggies, the tofu meat, coleslaw mix (shredded cabbage and carrots), some chopped avocado and the creamy tahini dressing (or your favorite dressing of choice).
ROASTED VEGGIES: Chop and slice your favorite veggies, add a tbsp or two of extra virgin olive oil, a large pinch of salt and pepper, and roast on a lined sheet pan at 425 degrees for about 15-25 minutes. Keep an eye on the veggies so they don't burn. Some ideas are onions, eggplant, carrots, asparagus, and even potatoes.
TAHINI DRESSING:
1/2 cup tahini
3 tbsp Dijon mustard
2 tbsp pure maple syrup (or more if you want more sweetness)
2 tsp minced garlic
2 tbsp apple cider vinegar or juice of half small lemon
1/4 tsp each: black pepper, cumin, salt
1/8 -1/4 cup hot water
Mix all in small bowl until smooth and creamy. Store in a glass jar.