Vegan Brisket

Bite into this vegan brisket BBQ sandwich! Why does it work? My brisket recipe combines tofu skin with unsweetened mochi to have protein + fat. The mochi is just a starch by itself, but it soaks up a bit of oil while frying so balances the protein in recipes that expect a bit of fat. One of my missions is to get yuba, or tofu skin, to be more widely used in vegan cooking! Shopping at your local Asian markets is best.

Vegan brisket:
1 package May Wah Vegetarian bean bread (1 lb frozen – made from layered tofu skin), or a large package of dried tofu skin cut into smaller rectangles
½ – ¾ cup Tamari 
4 tbsp nutritional yeast
2 tbsp sweet smoked paprika
3 tbsp dark maple syrup
2 cups mochiko flour
2 cups water
To make:
Defrost package of bean bread (skip if using dried tofu skins); marinate in Tamari, nutritional yeast, liquid smoke, and maple syrup. Let sit at least ½ hour, or overnight in fridge. Add marinated tofu skins to a rimmed baking sheet; pour remaining marinade over and bake at 325F for 25-35 min until liquid is absorbed but tofu skins are still soft. .
Mix mochiko flour with 2 cups water and mix well. microwave for 7-8 minutes (and stir halfway through), or cook in a double boiler while stirring, or steam. The mixture should smell like cooked rice, not flour. .
Divide tofu skins into two stacks. For each stack, lay a tofu skin down and add a big spoonful of the unsweetened mochi, spreading a layer about ¼ to ⅓ inch thick. Add another tofu skin and spread more mochi on top, finishing the stack with a layer of tofu skin. Trim mochi excess from the edges. Repeat for the second stack of tofu skins. .
let the brisket chill for a couple hours at least to set fully. To prepare, cut thin slices (about 1/3 inch) off the brisket vertically, to get all the layers. The slices will be delicate and start to crumble. Fry in high-heat oil on each side for 1-2 min until starts to crisp slightly, and lightly salt when finished. You can save the un-fried brisket in the fridge for several days, and fry pieces as you are ready to serve. Don’t fry longer than necessary as the mochi will start to melt away. Use as a base to your new favorite recipes, like brisket tacos, Philly cheesesteaks, and more!

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