MOCK CHICKEN TOFU
I was lucky enough to get this recipe from "Down to Earth" in Maui, HI many years ago. It is the creation of Carol Lent. It has been a standard fare in our family for years. It is so delicious! Give it a try!
Provided by Dana Z
Categories Soy/Tofu
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tofu well.
- Heat oil in frying pan, preferably a non-stick skillet.
- When oil is hot, add tofu by breaking it into random size pieces about 1" x 1".
- Cook tofu without turning for about 5 minutes.
- Turn tofu and cook for about 4 more minutes on the other side.
- Turn off the heat and add the remaining ingredients.
- First you put in the soy sauce and stir so as to cover all the pieces of tofu.
- Then add the nutritional yeast, spike and black pepper.
- Toss and coat all the tofu pieces.
Nutrition Facts : Calories 459.2, Fat 32.3, SaturatedFat 3.8, Sodium 1551.7, Carbohydrate 18.5, Fiber 10.9, Sugar 1.8, Protein 34.3
MOCK CHICKEN
This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.
Provided by SILVERWOLF
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time P3DT15m
Yield 4
Number Of Ingredients 1
Steps:
- Leave tofu in original package and place in freezer for 72 hours.
- Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg
TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 26
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
- If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
- Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
- When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
- If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
- If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
- Serve with honey mustard or barbecue sauce for dipping.
- Enjoy!
MOCK CHICKEN
This is another of my elderly Mum's recipes - don't know what it has to do with chicken except that it contains mixed herbs which is usually part of chicken stuffing ingredients. It is great for spreading on savoury biscuits.
Provided by Lynjoy QLD
Categories Onions
Time 25m
Yield 1 large cupful
Number Of Ingredients 6
Steps:
- Saute onion in butter until clear.
- Add tomatoes.
- When tomatoes are softened, add mixed herbs, salt and pepper.
- Remove from heat.
- Add beaten egg.
- Return to heat and cook until thickened.
- Serve on savoury biscuits.
Nutrition Facts : Calories 265.8, Fat 17.1, SaturatedFat 9, Cholesterol 242, Sodium 167.4, Carbohydrate 21.2, Fiber 4.5, Sugar 11.6, Protein 9.6
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