Vickys Soy-free Tofu, Gluten-Free, Vegan

Vickys Soy-free Tofu, Gluten-Free, Vegan

Ingredients:
water, bottled, generic
beans, snap, green, raw

Directions:
Oil a normal sized loaf pan
Whisk the bean flour into a quarter of the water to make a smooth paste
Bring the rest of the water to the boil in a large pot
Slowly whisk the paste into the boiling water whisking well as it thickens
Stir constantly until the mix is so thick you can hardy stir anymore, around 10 minutes
Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing
The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes.
I have used to make sauces, cheesecakes, mousses, burgers, mocksteaks and even in soup for texture
This recipe is for unflavoured tofu and won't taste nice as it is.
For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour.
For fish add lemon juice and kelp/seaweed flakes.
For meat add soy sauce.
Most of the flavour us going to end up coming from what you marinade and crust the pieces with