Mock Chicken

Mock Chicken

37
SILVERWOLF 7

"This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead."
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Ingredients

3 d 15 m servings 124 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Leave tofu in original package and place in freezer for 72 hours.
  2. 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.

Reviews

37
  1. 44 Ratings

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Most helpful positive review

Okay, I tried this again twice now with a different brand of tofu- Frieda's - and it was great. Frieda's is packaged in a plastic container though and I didn't feel good about simmering it, so ...

Most helpful critical review

While it's a great idea to freeze tofu for at least 24 hours to give it meat-like texture, freezing it in the package, if you get it in those plastic containers, is a BAD idea. The water tends t...

While it's a great idea to freeze tofu for at least 24 hours to give it meat-like texture, freezing it in the package, if you get it in those plastic containers, is a BAD idea. The water tends t...

Okay, I tried this again twice now with a different brand of tofu- Frieda's - and it was great. Frieda's is packaged in a plastic container though and I didn't feel good about simmering it, so ...

What a great idea! I have used this method several times and it definately helps the tofu hold together. Thanks!!

I recently switched to a full vegan diet and this recipe has really helped increase my possibilities with tofu. Instead of simmering the tofu I just bring the tofu down from the freezer a day be...

This definetly gives the tofu a tougher texture. I have a recipe for original style kentucky fried chicken breading recipe I dipped the tofu in. It was incredibly tasty.

I found it takes a little longer than mentioned to get the tofu to thaw all the way through the center but I now love this technique! I used it with The Honey Mustard Tofu recipe also on this si...

you are my HERO! This makes it the exact texture of boca/gardenburger/morningstar chiken nuggets or patties, ill never have to pay their outrageous prices again!

This recipe certainly does deliver firmness: I forgot mine in the freezer for 6 months and it thawed out with the consistency of a kitchen sponge. I'll try a shorter freeze next time and hopef...

this recipe has opened up a lot of new options for me. thanks, Silverwolf!