Always have some frozen shredded chicken in the freezer.
It’s super easy to make. Chicken, broth or water, some veggies like celery and onion and salt if you just used water and let it simmer in pot with a lid on at a low temp or use a pressure cooker for even more hands off and then hit with a mixer to shred the chicken.
You can make several pounds of it in advance and then just wrap up portions of it in Saran wrap or foil. Bag it and put it in the freezer. It’s now very resistant to freezer burn and it’s a perfect ingredient for lazy days.
Tacos, grab some chicken add some cayenne cumin and lime juice and throw it in a tortilla.
BBQ, mix with BBQ sauce and heat up throw on bread or a bun or even better some yellow rice or rice-a-roni.
You can add it to soup, you can turn it into all your classic chicken dishes and it’s there and waiting for you.
Fried tofu. I mean it’s way more effort but freeze it to get all the water out and then you can even freeze it again.
Each time you do it makes the tofu more chewy than creamy and has a tougher texture which actually makes it easier to work with.
From here I would have differing suggestions depending on desire. I personally love to cut them up just straight into cubed strips and lightly toss them in cornstarch with some salt or msg added and some white pepper and then fry them in a pan with generous amount of coconut oil. Get a nice golden crisp on them and you have basically strips that can also be used for sandwiches or nugget replacements or things of that nature.
But if you want to have the shredded chicken style option.
Once frozen for the second time shred the tofu or cut into really thin strips when it thaws out and you want to toss it in veggie bouillon powder and some black pepper and a touch of soy or vinegar and then bake at 350 until golden or panfry.
It’s a different texture and flavor per say but should be very useable for the same purposes of just being able to quickly toss it into anything and have it add some protein to a otherwise plain meal.
Both store very well and can be reheated easily. Preferably baked to reheat. But not everyone has a toaster oven.
I know I recommend freezing it but also if you prefer the creamy texture I know some people who recommend boiling the tofu block for just like a minute in salt water to quickly get the moisture out but I’m aiming for easy and little work and I’d put this above freezer if below tofu pressing.
I’m not seeing it here so I will recommend:
Always have some frozen shredded chicken in the freezer.
It’s super easy to make. Chicken, broth or water, some veggies like celery and onion and salt if you just used water and let it simmer in pot with a lid on at a low temp or use a pressure cooker for even more hands off and then hit with a mixer to shred the chicken.
You can make several pounds of it in advance and then just wrap up portions of it in Saran wrap or foil. Bag it and put it in the freezer. It’s now very resistant to freezer burn and it’s a perfect ingredient for lazy days.
Tacos, grab some chicken add some cayenne cumin and lime juice and throw it in a tortilla.
BBQ, mix with BBQ sauce and heat up throw on bread or a bun or even better some yellow rice or rice-a-roni. You can add it to soup, you can turn it into all your classic chicken dishes and it’s there and waiting for you.
Shredded chicken.
does this have a vegetarian alternative
Fried tofu. I mean it’s way more effort but freeze it to get all the water out and then you can even freeze it again.
Each time you do it makes the tofu more chewy than creamy and has a tougher texture which actually makes it easier to work with.
From here I would have differing suggestions depending on desire. I personally love to cut them up just straight into cubed strips and lightly toss them in cornstarch with some salt or msg added and some white pepper and then fry them in a pan with generous amount of coconut oil. Get a nice golden crisp on them and you have basically strips that can also be used for sandwiches or nugget replacements or things of that nature. But if you want to have the shredded chicken style option.
Once frozen for the second time shred the tofu or cut into really thin strips when it thaws out and you want to toss it in veggie bouillon powder and some black pepper and a touch of soy or vinegar and then bake at 350 until golden or panfry.
It’s a different texture and flavor per say but should be very useable for the same purposes of just being able to quickly toss it into anything and have it add some protein to a otherwise plain meal.
Both store very well and can be reheated easily. Preferably baked to reheat. But not everyone has a toaster oven.
I know I recommend freezing it but also if you prefer the creamy texture I know some people who recommend boiling the tofu block for just like a minute in salt water to quickly get the moisture out but I’m aiming for easy and little work and I’d put this above freezer if below tofu pressing.