Vickys Soy-free Tofu, Gluten-Free, Nut-Free, Vegan

Source : Oil A Normal Sized Loaf Panwhisk The Bean Flour Into A Quarter Of The Water To Make A Smooth Pastebring The Rest Of The Water To The Boil In A Large Pot...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 14, 2022

Step:

  1. Oil a normal sized loaf pan

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

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

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

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

    Vickys Soy-free Tofu, Gluten-Free, Nut-Free, Vegan recipe step 5 photo
  6. Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing

    Vickys Soy-free Tofu, Gluten-Free, Nut-Free, Vegan recipe step 6 photo
  7. The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes. I have used this to make cheesecakes, burgers, mock chicken steaks and even in soups for texture

  8. This recipe is for unflavoured tofu and won't taste nice as it is. For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour. For fish add lemon juice and kelp/seaweed flakes. For meat add soy sauce. Most of the flavour is going to end up coming from what you marinade or bread the pieces with. See my soy-free tofu chicken nuggets recipe for inspiration


Ingredients

  1. 1325 ml cold water
  2. 300 grams white bean flour

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