Cultured tofu rotisserie chickun dinner

This is a fun dinner idea! It doesn’t take that long, if you’re ok with things being a little rough around the edges. It’s easy to get distracted by trying to make things perfect, so if you’re type A, practice letting go of the perfect shaped chicken leg.

The cultured tofu bakes up with a super delicious crunchy crust. I imagine you could bread them too, and make a good fried chicken if you wanted to.

What you need:

Start by making little lines on your cultured tofu. Decide how you want to cut it to make them into the right shape.


Start to cut out your shapes.


Save the little pieces to bake into ground beef alternative.


Use a sharp knife to smooth off the edges. Once you bake this, the tofu will puff a bit and change shape, so don’t go too crazy making it perfect. The less you mess with it the better because it’s pretty dry and will crumble. Once it crumbles it won’t go back on. Drizzle these with olive oil and sprinkle some Italian herb seasoning all over them.


Bake it for around 12 minutes at 400 degrees. Check it to make sure it doesn’t burn.


Plate it up! If you want to be able to pick up the chickun legs and they are too wobbly, you can stick a kebab skewer through the middle.


Bonus! Super easy gravy recipe-

  • 4 Tablespoons cornstarch
  • 4 Tablespoons Braggs
  • 1Tablespoon toasted sesame oil
  • 2 Tablespoons nutritional yeast
  • 2 cups boiling water
  • unsweetened soy milk

Stir the top 4 ingredients together. Add in the boiling water (I use water from boiling potatoes because if I’m making gravy, I’m making potatoes!!). Thin the gravy with unsweetened soy (or other non dairy) milk.


Easy cultured tofu

You don’t have to make the cultured tofu from scratch. You can make it a faster, easier way as well.

What you need:

Pour the milk into a large pot.


Add in 1/4 cup apple cider vinegar per quart of milk.


You will see the milk begin to curdle right away. Bring the soy milk and vinegar to a low boil on medium heat, stirring regularly so that it doesn’t burn to the bottom.


It will start to thicken as it heats. The proteins are uncurling from the heat and acid.


When you start to see the “noway” separating, you can take it off the heat and let it cool a little.


Pout it into your drip station. It will drip out rapidly.


You can stir it to keep the process moving along.


Once its to a dough-like texture, add in a teaspoon of salt (for two quarts of milk) and two level scoops of Avellana Vegan Cultures.


Wrap it up in its cloth, put a bowl on top, and put something heavy into the bowl.


Place the whole drip station into your fermentation station. Leave it here for 24 hours.


Pull it our after 24 hours. It’s ready!