Gyro "Meat"-Tofu

This recipe makes about 9 cups

Directions:

1. Drain the tofu and crumble with your hands
2. Combine all the marinade ingredients in a bowl.
3. Add the tofu to the marinade, ensuring it's well coated. Refrigerate for 4-6 hours. For deeper flavor infusion, use a vacuum chamber sealer (If using a vacuum sealer, add 1/4 to 1/2 cup of water and mix.)
4. If you want to cook the tofu after marinating, spread it out in a pan lined with parchments and bake at 400 F for about 20 minutes. Stir halfway through. You do not have to cook the tofu. It can go in the freeze-dryer “raw”
5. Add parchment paper to your trays
6. Spread the crumbled tofu evenly on your trays
7. Pre Freeze when possible
8. Freeze dry (my cycle time was 30 hours)
9. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Add 2 cups of freeze-dried tofu crumbles to a bowl with ¾ cup of warm water. Cover and let it sit for about 5-10 minutes. This is about 4 servings. Enjoy

Notes:

 See our Tzatziki recipe.  You can freeze dry pitas and rehydrate them with a wet paper towel in a ziplock bag or cut them in triangles and use them as chips to scoop your tofu crumbles. .  

For a camping meal add freeze-dried tofu-crumbles, freeze-dried tomatoes, freeze-dried onions and some freeze-dried tzatziki sauce to a bag. Rehydrate in the mylar bag and add to a pita or eat right out of the bag.

 Nutritional Value Per ½ cup pre-freeze-dried gyro tofu

Calories: 83 Carbohydrates 4 g Protein 8 g Fat 4 g Fiber 1 g Sugar 2 g