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From: Veggiegirlie (68.57.171.130)
Subject:         chicken tofu kofu ?
Date: December 14, 2013 at 11:23 am PST

Hey Deb, I was going to make up a batch of tofu kofu but my
firm regular tofu has expired :*( So I do have a lot of
silken tofu (Mori-Nu) and I was wondering if maybe I could
use that instead? Thanks!

Tofu-Kofu "Chicken"
Chef Deborah

Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered "chicken"-style TVP (or powdered unflavored
TVP)
3 Tbs "chicken"-style vegetarian bouillon powder
1/2 cup soy flour
1/4 cup nutritional yeast flakes
1 Tbs sugar
Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, well-mashed
1/4 cup pureed canned asparagus tips (optional)
1 Tbs vegetable oil
Cooking Broth:
8 cups water
9 Tbs "chicken"-style vegetarian bouillon powder
1 tsp poultry seasoning
3 Tbs sugar
In a large bowl, mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet Ingredients to the Dry Ingredients, and knead
for about 5
minutes.
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 oval rolls.
Wrap each roll (loosely) in several layers of cheesecloth,
and tie with
string.
In a large pot, put Broth Ingredients, and bring to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning
occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to make gravy to serve with
the "turkey".
Use in:
Sandwiches
Hot slices in gravy
Casseroles
Salads
Etc.

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