Mock Chicken Tofu Recipes

MOCK CHICKEN

Steps:

• Leave tofu in original package and place in freezer for 72 hours.
• Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

MOCK CHICKEN LEGS

Steps:

• In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

MOCK CHICKEN TOFU

Steps:

• Drain tofu well.
• Heat oil in frying pan, preferably a non-stick skillet.
• When oil is hot, add tofu by breaking it into random size pieces about 1" x 1".
• Cook tofu without turning for about 5 minutes.
• Turn tofu and cook for about 4 more minutes on the other side.
• Turn off the heat and add the remaining ingredients.
• First you put in the soy sauce and stir so as to cover all the pieces of tofu.
• Then add the nutritional yeast, spike and black pepper.
• Toss and coat all the tofu pieces.

MOCK CHICKEN

Steps:

• Leave tofu in original package and place in freezer for 72 hours.
• Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

MOCK CHICKEN NOODLE SOUP

Steps:

• Heat the oil slowly with 2 Tbs water in a large soup pot.
• Add the celery, carrots, garlic and onion.
• Saute over medium heat for 10 minutes or until the vegetables begin to soften.
• Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
• Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
• Raise the heat and bring to a more vigorous simmer.
• Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
• Add the diced tofu, then season to taste with salt and pepper.
• Serve at once.
• *As the soup stands, the noodles quickly absorb the liquid.
• If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
• That way the soup can develop more flavor as it stands.