This is the original tofu roast recipe with different broth and spices,
then smoked
then smoked
# | Equipment |
1 | food processor that pulverizes |
1 | big mixing bowl |
1 | slow cooker or crock pot, sides oiled |
1 | wooden spoon to mix |
1 pkg | cheese cloth cut around 14” x 14” |
1 | stove top smoker --or-- see below |
2 tsps | liquid smoke (if you don’t have smoker) |
as needed | cherry or apple smoking wood chips |
Measure | Ingredients |
10oz. | tofu |
2 cloves | garlic fresh |
2 Tbls | olive oil |
1/2 cup | cranberry juice |
1/4 cup | agave nectar, or any sweet syrup |
2 TBSP | crushed fennel seeds |
2 TBSP | cayenne pepper ground |
to taste | salt, use quite a bit, salty item |
1 tsp | tomato paste |
1 tsp | white pepper |
1 1/2 cups | vital wheat gluten |
various |
Method..
Place the tofu, garlic and olive oil in the food processor and pulverize until it is very creamy.
Add the cold cranberry juice. I also add the agave nectar, tomato paste and spices. Should be thin cake batter like.
Transfer to your large bowl and add the wheat gluten until it is the consistency of dough, mix with a spoon at first, then use hands to form dough.
Shape into roast like ball and let sit for around 5 minutes. After the 5 minutes soak the cheese cloth with water.
Fill up the bottom of your crock pot with some veges that you might have left over, or potatoes or carrots, onions, etc. Also put around 1 to 2 cups of water depending on size of crock pot. Pot should be filled 3/4 to top. I would recommend that you stay in the house for long term crock pot cooking. I have had some burning sides of roasts that need extra water, etc, so I always do this on weekends or time off just to be safe.
Wrap and tie down with your wet cheese cloth, you can have a little slack and the ham will puff out and fill it, cut the ends off of the cloth and place in a crock pot on low or medium for around 5 1/2 hours. This HAS TO be cooked thoroughly, if its not, its a Bad scene. Better overcooked than undercooked.
Remove and let steam out and cool down a little. Rub with cider vinegar, salt, cayenne pepper and crushed fennel. If you don’t have smoker, place wrapped up in the frig. If you do...Place in smoker and let smoke around 5 to 7 minutes for this size. (If you like really, really smokey, smoke longer). Let this finally set up and cool down over night in the frig.
Use in sandwiches, hoagies, pasta salads on pizza or in white lasagna.
