Pomegranate, Silan, and Lemon "Chicken"

Ever since I discovered this amazing trick, I think I've fallen in love with tofu all over again.

Suddenly the texture becomes much more precise—the tofu actually has flavor and texture! There’s something substantial to bite into.

That's why you can make a festive dish that looks like chicken in a tangy pomegranate, silan, and lemon sauce, perfect for the holiday table or a Friday night dinner.

What's the trick?

The trick is to freeze the tofu and then thaw it.

Yes, that's it.

Here’s why: when you freeze tofu, its structure changes. During the thawing process, more liquid drains out, which creates space for sauces to be absorbed deep into the tofu.

For this recipe, I decided to use silken tofu instead of the usual firm tofu.

Freezing and thawing silken tofu stabilizes it, making it much easier to work with while still maintaining a soft and pleasant texture.

The Vegan Shred Challenge

A bit about Pomegranate, Silan, and Lemon "Chicken"

As mentioned, I used soft silken tofu that I froze for this recipe. You can, of course, use regular frozen firm tofu.

Freezing isn't mandatory and you can use regular tofu, but the texture will be less exciting. It's up to you.

To ensure the tofu is packed with flavor, I coated it in a thin layer of cornstarch. You can substitute this with all-purpose flour or another starch like tapioca.

I created a festive sauce perfect for Rosh Hashanah; you can play with the ingredients or quantities according to your taste (though I can't take responsibility for the results!).

To balance the flavors properly, I used thick dark soy sauce (regular works too), a bit of silan for sweetness, pomegranate molasses (for that festive touch), and a little lemon for a citrusy boost.

Nutritional Values:

One serving out of 2 (215g per serving)

Contains:

• 385 calories
• 30g protein
• 28g carbohydrates
• 17g fat

Print

"Chicken" in Pomegranate, Silan, and Lemon

Prep time 5 minutes

Cook time 20 minutes

Servings 2 servings

Calories 385 kcal

Ingredients

• 340 g silken tofu frozen
• 20 g cornstarch 2 tbsp
• 20 ml soy sauce 2-3 tbsp
• 20 ml silan 2-3 tbsp
• 10 ml pomegranate concentrate 1 tbsp
• 1 clove garlic, minced

Instructions

1. Thaw the silken tofu completely on the counter or in the microwave.

2. Preheat oven to 180°C.

3. Remove the tofu from the package and drain any excess liquid.

4. Using your hands, break the tofu into large pieces—actual chunks of tofu.

5. Don't worry if the tofu crumbles a little.

6. Take each piece of tofu and gently squeeze with your hand to drain even more liquid, then place in a dry bowl.

7. If there are small crumbles, you can gather them and press them firmly together to form a chunk.

8. Add cornstarch to the bowl and toss well until the tofu chunks are evenly coated.

9. Place the tofu on a baking sheet and bake for about 20 minutes until browned and crispy.

Preparing the sauce

1. In a pan, combine all sauce ingredients: soy sauce, silan, garlic, and pomegranate concentrate. Mix well and bring to a boil.

2. Transfer the baked tofu chunks to the pan and toss until the sauce is completely absorbed.

3. Transfer to a serving plate.

4. Garnish with fresh pomegranate seeds and serve over rice.