dried tofu?greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
I know you can buy dried tofu in the macrobiotic section of health food stores (it's relatively expensive compared to regular tofu). But what about dehyrdrating it yourself in your food dehydrator? Has anyone tried this? As vegetarians, this is an important protein source for us.
-- Libby Alexander (email@example.com), July 23, 1999
I bought some dried tofu, thinking it would amuse at some point! It's actually freeze-dried, which I think may be a hint that we can't dry it at home.
-- Old Git (firstname.lastname@example.org), July 23, 1999.
Tofu is soy beans. You may be able to find how to make tofu somewhere if search it out. Soy beans are a complete protein. Soy Beans(as well as other beans) can be ground and used with flour to up nutritional value of food (makes for moister baked goods). TVP is also a soy product. It can be bought to resemble beef chunks, ground beef, bacon bits. A canned product we like is call Fry-Chik, a soy product also that resembles chicken. The tofu floating in water needs refrigeration and rinsing daily, but you can buy silken tofu in boxes that don't need refrigeration. This can replace food that is creamy, like mayo, sour cream, yogurt. Find Seventh Day Adventist Cookbooks for many ways to prepare meat alternatives.
-- Palavia (email@example.com), July 23, 1999.
Here's some info about dried tofu: link
C.1.3.9 [Dried Tofu]
My tofu book says to dry it: It is preferred if you make your own tofu, make it as firm as you can. Freeze it for a day or 2, take it out and let it thaw out. Squeeze as much water as you can out of it. If you want crumbled or mashed, do that now, or slice it or cube it. Anyway now after it is in the form you need it, put it in the oven at 175 degrees for up to 6 hours. Do not let it get brown but make certain it is a golden tan color. Store after drying on the shelf in a sealed plastic bag. To reconstitute it, mix cup for cup with hot water, stock, or whey. Stir and let stand 15 minutes or so or until the previous spongy consistency returns. Drain off any liquid not absorbed. You can also reconstitute it in a marinade, full strength or diluted with water. You can also add dried tofu to soups, meat loaf or moist vegetable patty mixtures etc.
-- Linda (firstname.lastname@example.org), July 29, 1999.
Linda -- thanks for the tip. I'll give it a try! peace, Libby
-- Libby Alexander (email@example.com), July 30, 1999.