Now that I have given up dairy, I am experimenting with many different recipes to satisfy my craving for cheese. Below is a recipe for Mock Feta Cheese, made with Tofu. It was pretty great, and easy to make!
Step-by-Step Instructions:
Start with making a mixture of the miso, the white wine, and the Mirin.
Slice the tofu into slices 1/2” thick, and lay out on a dish towel to absorb some of the water. Press down with another dish towel on top, to remove as much water as possible.
Marinate the tofu in a glass pyrex casserole dish, big enough so that it can be a single layer. Cover the top and bottom with the miso marinade. Cover and refrigerate the tofu for 1 week.
Remove from the refrigerator and rinse each piece of tofu under running water to remove the marinade. Again, dry tofu on a clean dish towel, and return to the pyrex pan.
Make a slurry of the oil, lemon and salt, and rub over each slice of tofu.
Let sit for 24 hours in the fridge, before using.
- 1 cup Miso (I used half mellow white miso and half red miso)
- ½ cup of organic dry white wine
- ¼ cup of organic Mirin (I use Eden brand. Do not be fooled by the Kikkoman brand which calls itself mirin, but is really corn syrup!)
- 1 lb extra firm sprouted tofu
- ½ lemon
- 1 Tbs olive oil
- 1 t. Salt
- Start with making a mixture of the miso, the white wine, and the Mirin.
- Slice the tofu into slices ½” thick, and lay out on a dish towel to absorb some of the water. Press down with another dish towel on top, to remove as much water as possible.
- Marinate the tofu in a glass pyrex casserole dish, big enough so that it can be a single layer. Cover the top and bottom with the miso marinade. Cover and refrigerate the tofu for 1 week.
- Remove from the refrigerator and rinse each piece of tofu under running water to remove the marinade.
- Again, dry tofu on a clean dish towel, and return to the pyrex pan.
- Make a slurry of the oil, lemon and salt, and rub over each slice of tofu.
- Let sit for 24 hours in the fridge, before using.
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