I've been experimenting with BC Grogan's recipe for vegan liverwurst. The taste of her recipe is a bit milder as compared to the strong flavor of real liverwurst - it's just right. http://veganfeastkitchen.blogspot.com/2 ... feast.html
I used silken the first time, and it turned out great. I don't have ready access to silken tofu so have been subbing okara because that's what I have. I used the okara from milk making (+ water to = 12oz) in place of the tofu, added some sesame oil to the batter, and poured it into two 1# vegie cans lined w/parchment. The parchment extended around 1 1/2" past top of can to allow for expansion.http://www.pinterest.com/pin/387872586631029233/
Instead of fussy pan of water cooking in oven, I've cooked the cans in the pressure cooker, and it turned out good w/the tofu, but got messy w/the okara. Now I'm baking the cans in 300 oven for 90 minutes and that seems to work.
It is perfect as a pate, HOWEVER, it is a bit too mushy. It still slices well and holds its shape, but does not hold together as well as I'd like. Does anyone have any ideas on what I can add to firm texture up a bit?