Tofu Cheese

[Guest guest]

Maybe Emmy can use?

 

 

* Exported from MasterCook *

 

Tofu " Cheese "

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

1 pound firm or extra-firm tofu -- drained and cut into 1-inch

cubes

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 garlic clove -- minced

2 teaspoons mellow barley miso

freshly ground black pepper

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chives

 

Versatile tofu here appears in yet another guise, as an herby mass of cottage

cheese-like curds. It can be eaten at room temperature or baked until golden.

The tofu does not need to be pressed, since gentle simmering cooks it and firms

up the texture. Barley miso gives it a richer taste. Mix it with chopped

vegetables and use it for a sandwich spread or bake it into turnovers.

 

In a pot of simmering, lightly salted water, gently cook the tofu for 5 minutes.

Remove the tofu from the water with a slotted spoon, drain on paper towels, and

pat dry. Place in a medium bowl.

 

In a small bowl, add the oiil, lemon juice, garlic, miso, 1/2 teaspoon of salt,

and ppepper to taste, and whisk to combine. Pour over the tofu. Use a potato

masher oor fork to mash flavorings into the tofu until all the liquid has been

absorbed and curds have formed. Stir in the fresh herbs.

 

Preheat the oven to 350F. Place the tofu in a baking dish and bake for about 20

minutes, or until the tofu starts to brown.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 372 Calories; 41g Fat (95.4% calories

from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0