Gluten-Free Chicken-Flavored Soy Tofu Meat

Ingredients

• 1.5 cup Dried soybeans (Soaked overnight and rinsed)
• 10 cup Water (Use 5 cups for each half of the soybeans when blending)
• 150 g Dried soy skin (Crumble before adding; may be crushed and added directly, or layered by forming soy-milk skins)
• 20 g Magnesium chloride (Dissolve in approximately 1/4 cup water before adding)
• 1 tbsp Smoked salt (The source also refers to salt in the dissolving mixture but does not give a separate amount)
• 2 tbsp Vegan chicken bouillon (Flavoring)
• Salt (Add to the magnesium chloride mixture; amount not specified in the source)
• Sugar (Add to the magnesium chloride mixture; amount not specified in the source)
• 0.25 cup Water (Used to dissolve the magnesium chloride, salt, and sugar)

Steps

1. 1

   Soak the dried soybeans overnight.

2. 2

   Rinse the soaked soybeans thoroughly.

3. 3

   Place half of the soybeans in a blender with 5 cups of the water. Blend until smooth.

4. 4

   Strain the blended mixture through cheesecloth or a nut-milk bag to separate the soy milk from the pulp. Set the pulp aside for another recipe, such as gluten-free veggie burgers or gluten-free falafel.

5. 5

   Repeat the blending and straining process with the remaining soybeans and the remaining 5 cups of water.

6. 6

   Transfer the soy milk to a pot and heat it over medium heat. Add the crumbled dried soy skin, vegan chicken bouillon, and smoked salt.

7. 7

   Let the soy milk sit on the stove for about 5 to 10 minutes, until a skin forms on the surface. Use a spoon to break the skin into pieces. Repeat this process a couple of times to create more layers. This layering step is optional; alternatively, add the crushed dried soy skin directly and continue.

8. 8

   In a small bowl, combine the magnesium chloride, the unspecified amount of salt, and the unspecified amount of sugar with approximately 1/4 cup of water. Stir until dissolved.

9. 9

   Continue heating the soy milk until it reaches 175–185°F (80–85°C).

10. 10

    Add the dissolved magnesium chloride mixture to the hot soy milk and stir.

11. 11

    Remove the pot from the heat, cover it with a lid, and let it rest for 10 minutes.

12. 12

    Line a tofu mold with cheesecloth. Scoop the tofu mixture into the lined mold.

13. 13

    Press the tofu for 30 minutes.

14. 14

    Place the pressed tofu in the freezer and freeze until solid.

15. 15

    After the tofu is frozen solid, transfer it to the refrigerator and let it defrost overnight.

16. 16

    Slice the defrosted tofu into patties, or break it into pieces and bread it to make small nuggets.

Notes

The source does not specify the amount of salt or sugar added to the magnesium chloride mixture, nor the duration required to freeze the tofu solid. The recipe describes the finished tofu as suitable for slicing into patties or breaking into pieces for breaded nuggets, but does not provide a breading recipe or cooking instructions for those preparations.

Nutrition per serving

• main
• vegan
• gluten-free
• high-protein
• soy-based
• make-ahead
• freezer-friendly
• meal-prep