Using the Softest tofu possible to make MEAT

Silken Tofu Meat

     I’ve made a lot of tofu meat in the past. I’ve done techniques where I dehydrated, rehydrated tofu to make a firmer, chewier, tofu. Many times I’ve done this and it always comes out really good but I don’t want to stop experimenting to see what makes it even better. Today I’ll be using silken tofu. Let’s make silken tofu meat! If you like this recipe check out this one too! and this one!

Dehydrating

     I’m going to make two different variations to see what comes out better. I’m going to make some chunks, and some flats, like shaved meat. The end result we are going for is that fattier, denser pork like texture. For the first one what I did was pressed the silken tofu and crumbled it into a bunch of pieces. The other ones I slice them completely and layer it very nicely on the dehydration rack. Then I add the pieces onto a dehydrator rack then I cover them with a decent amount of salt but you don’t want to go too heavy because there is going to be salt in the flavoring broth. I also added some black pepper and garlic powder. Put this on the dehydrator at 145ºF overnight. 

Marinade

     To give this a porky-like flavor we make our marinade. In a glass I add soy sauce, black vinegar, maple syrup, onion powder, garlic powder, and water to fill it up the rest. Mix that up and toss it into the fridge overnight as well. The next day I take my tofu out of the dehydrator and put it in a bowl. I add in some of the marinade, put on a lid and shake it around to mix. Make sure they are lightly coated, not soaked. Now we need to get a pan ready with some sesame oil and some sunflower oil. Then I add in some red onions along with the tofu. 

Final Touches

     I add the crumble tofu first. I also have some wheat pasta I’m going to boil, then I remove the noodles and save their water and keep it on a low heat. Take some of that starchy water and add it in and throw a cover on to allow it to steam up. I also add in a little bit of the sauce and the noodles, let them heat up. Then add it to a bowl! The sliced meat looks really good and so does the crumble meat!

Taste Test

     This is so good! It’s really meaty and has a great bite. It reminds you of pork or bacon. The sliced, smooth meat, because of the texture and the way that it hydrated back up, almost has the consistency and mouth feel of like squid slices! If you flavored it differently, it could be like calamari! This recipe is amazing. You should totally give it a try! Watch the full video here!

Using The Softest Tofu Possible To Make Meat

Easy mushroom meat substitution recipe! This turns out delicious!
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Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes
Course Dinner, Lunch, Main Course
Servings 4 people

Ingredients
  

  • 1 block silken tofu
  • salt
  • black pepper
  • garlic powder
  • soy sauce
  • black vinegar
  • maple syrup
  • onion powder
  • water
  • sesame oil
  • sunflower oil
  • red onion

Instructions
 

  • I crumble the tofu and add it to the dehydrator, cover with salt. Set to 145ºf overnight.
  • In a glass add soy sauce, black vinegar, maple syrup, onion powder, garlic powder, and water. Mix then put in the fridge overnight.
  • Put tofu in a bowl, add some marinade, put on a lid and shake it around.
  • Get pan ready with sesame and sunflower oil. Add in red onions then the tofu.
  • Boil pasta, once cooked, remove pasta and save the water, keep it on a low heat.
  • Add some of pasta water to tofu, throw on a cover and let it steam.
  • Then add in the noodles and some of the sauce. Enjoy!
Keyword comfort food, dinner recipes, easy, easy dinner, Kid-friendly, Lunch, Noodles, Pasta, Tofu, Vegan, vegan dinner
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