for the tofu:
4 portobello mushrooms, skins, stems, and gills removed.
dulse, to taste
2 stalks celery, juiced
1 lemon, juiced
1 tbsp coconut butter
for the sauce:
1 cup raw peanuts
2 tbsp peanut butter
1/2 tsp. cayenne
1/4 cup young thai coconut meat
jicama juice (for thinning)
cut the skinned mushrooms into 1-inch cubes to make the "tofu".
in a bowl, combine celery juice, lemon juice, dulse, and coconut butter.
add the mushroom cubes and mix so all sides are thoroughly coated. allow them to marinade for 10 to 20 minutes, then put them in a dehydrator. keep the rest of the marinade for the sauce. dehydrate mushrooms foat 105 for 4 to 6 hours.
to make satay sauce, put the peanuts, peanut butter, cayenne pepper, coconut, and leftover marinade into a food processor and grind into a sauce. if you need more liquid, add a little jicama juice at a time.
serve "tofu" cubes on skewers and covered with satay sauce.
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