This tofu-based cheese is reminiscent of feta in both taste and texture. It is tangy and salty and is wonderful served with falafel and other Mediterranean favorites. Crumbled or cubed and drizzled with olive oil, it is especially lovely on salads and hummus.
Note: Tofu, or bean curd, is made from coagulated soy milk that has been pressed into a soft white block. Because firm tofu has less water content than softer tofu, it is higher in protein, fat and calcium and holds up better in these cheese recipes.
- 7 ounces extra-firm tofu
- ¼ cup organic refined coconut oil, melted
- 4 tsp fresh lemon juice
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp sea salt
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried marjoram
- 1 tsp dried basil
- Drain and press the tofu to release all its liquid. Crumble the tofu into a blender. Add the melted coconut oil, lemon juice, vinegar, salt and onion powder, and process until smooth. Add the dried herbs and pulse to combine.
- Transfer the cheese mixture to a container lined with plastic wrap or cheesecloth and pack it with a spatula, smoothing the surface. Cover and refrigerate for 6 to 8 hours to set and make firm.
- Wrap the cheese in plastic wrap. Store in a sealed container in the refrigerator. Will keep, refrigerated, for 1 to 2 weeks.
Excerpted from VEGAN CHEESE: Simple, Delicious, Plant-Based Recipes by Jules Aron. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.
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