Vickys Soy-free Tofu, Gluten-Free, Vegan

• 1325 ml cold water
• 300 grams white bean flour

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

water, white bean flour

Taken from cookpad.com/us/recipes/333544-vickys-soy-free-tofu-gluten-free-vegan (may not work)