What you need-
Put the tofu and it’s juice in the bowl or pot. Fill pot with enough water to cover the tofu.
Add the blue scoop of Avellana cultures.
Cover and put this in your fermentation station at around 100 degrees for up to 24 hours. (If you leave it longer than 24 it may begin to grow undesirable bacteria.)
You can cook this just like you’d cook regular tofu. It is a little bit springier, but mostly very similar to non-cultured tofu!
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.