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 Recipe: Tofu Cheese
A combination of tofu, herbs, and barley miso turns into a vegan version of herbed
cottage cheese.
| Yield |
about 1 pound |
| Time |
30 minutes |
| Tools |
- medium pot
- slotted spoon
- paper towels
- medium bowl
- small bowl
- whisk
- potato masher or fork
- baking dish
|
| Ingredients |
- salt
- water
- 1 pound firm or extra-firm tofu, drained and cubed
- 3 T olive oil
- 2 T lemon juice
- 1 clove garlic, minced
- 2 t mild barley miso
- black pepper
- 1 T tarragon, chopped
- 1 T chives, chopped
|
| Directions |
Bring water and salt to a simmer, add the tofu, and cook for 5 minutes. Remove from water and dry with paper towels. Transfer to medium bowl. In the small bowl, whisk the oil, lemon juice, garlic, miso, ½ t salt, and pepper. Pour over the tofu.
Preheat oven to 350.
Mash the tofu until liquid is completely absorbed and curds form. Stir in remaining ingredients, then transfer to baking dish.
Bake until tofu begins to brown, about 20 minutes.
|
| Notes |
Adapted from Myra Kornfeld's The Voluptuous Vegan. |
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Key to abbreviations and conversions |
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Laura K. Lawless
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