Daily Vegan Lunch for 2 December, 2013: Homemade Tofu Unchicken and Soba Noodles

soba and unchicken IMG_3779
I
NGREDIENTS:

1 package firm tofu

Tofu slurry
3 bunches soba noodles
1.5 cups broccoli stalks, julienned or shredded (I used my julienne peeler)
3/4 cup green onion, chopped
1 cup dried shittake mushrooms, soaked to reconstitute (will approximately double in size by soaking) or 2 cups fresh shiitake mushrooms

1.5 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon sugar

TOFU SLURRY INGREDIENTS:

1 tablespoon peanut butter or tahini
1 tablespoon vegan mayonnaise
1 teaspoon sesame oil or cooking oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder

DIRECTIONS:

Take tofu out of packaging, drain, and put into a large, sealable container.  Put tofu into the freezer and freeze overnight.  Tofu will become much larger and will look kind of ugly the next day.  Take the tofu out of the freezer and let it thaw on the countertop for 8 hours.  Alternately, microwave it for 10 minutes at half-power.  Once the tofu is thawed, squeeze it out like a sponge.  Notice the texture is completely changed.  Tear the tofu into bite sized pieces.  Mix the tofu slurry ingredients — peanut butter, vegan mayonnaise, etc — in a small bowl.  Mix the bite sized tofu and the slurry together in a bowl, tossing gently to coat.  Transfer the coated tofu to a cookie sheet and bake at 400 for 10 – 15 minutes or until tofu browns.

Soak shiitake mushrooms for at least 20 minutes in water to reconstitute.  Save soaking water for later if desired to append the amount of vegetable broth.  You can also use fresh shiitake (or any variety) of mushrooms.

Prepare broccoli shreds and onion.  Boil soba in water for 2 minutes or just until the noodles go from straight to al dente.  Drain soba and set aside.

Prepare broth by mixing in soy sauce and sugar and heating on the stove or in the microwave until sugar dissolves.

Assemble a bowl by layering cooked noodles, mushrooms, broccoli shreds and onions, and baked tofu pieces in a bowl.  Pour a half cup of broth on it to serve.  (Makes 3 servings)

One thought on “Daily Vegan Lunch for 2 December, 2013: Homemade Tofu Unchicken and Soba Noodles

  1. […] the tofu unchicken according to this recipe or use a store-bought unchicken, seitan, tempeh, or other veggie […]

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