Quick Tofu Feta

[Guest guest]

The author raves about this, I must try it as eliminating dairy is especially

difficult with my fondness of feta-

 

 

* Exported from MasterCook *

 

Quick Tofu Feta

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup firm tofu

1 teaspoon agar powder

OR

2 tablespoons agar flakes

2 tablespoons water

1/2 teaspoon unbleached sugar

1 tablespoon canola oil

1 1/4 teaspoons salt

1/2 tablespoon light miso

3 tablespoons fresh lemon juice

 

This is excellent and very easy to make, especially in a microwave. It even

melts when heated, so you can grill the chevre variation in grape leaves or coat

it in bread crumbs and fry until crispy on the outside and soft in the middle.

This versatile recipe will allow you to easily convert many ethnic recipes to

make them low-fat, nondairy, and soy-rich.

 

Process the tofu, agar, water, sugar, oil, and salt iin a food processor or

blender until very smooth. Place the mixture in a small, heavy-bottomed sauce

pan. Cook over medium heat, stirring constantly, until it bubbles for a few

minutes and thickens.

 

Microwave Option: Place the mixture in a microwave-safe bowl and microwave on

high for 2 minutes. Whisk briefly. Microwave 1 minute more.

 

Whisk the miso and lemon juice into the cooked mixture.

 

Pour the mixture into a flat container, cover, and chill until firm. Cut into

squares. You can refrigerate the squares in the jar, covered to the top in

canola oil, up to several weeks. Rinse the oil off before using. Avoid storing

in olive oil, which may thicken with refrigeration.

 

Ricotta Salata (a salty dry ricotta that can be crumbled or grated and is used

in some Italian recipes and on pastas): Use only 1 teaspoon salt. This can be

stored in oil like Quick Tofu Feta. This also makes a good Mexican Queso Fresco

(ubiquitous mild fresh white cheese).

 

Creamy Version: Instead of firm tofu, use 1 1/3 cups extra-firm silken tofu and

increase the amount of agar to 1 1/2 teaspoons powder or 2 1/2 tablespoons

flakes.

 

Chevre (creamy goat cheese): Use 1 1/3 cups extra-firm silken tofu, 1 1/2

teaspoons agar powder (2 1/2 tablespoons flakes, 2 tablespoons tahini, 2

tablespoons water, 1/2 teaspoon salt, 2 tablespoons miso, and 4 teaspoons lemon

juice. You can roll this into balls or logs when almost firm, roll in

peppercorns or herbs, and then store in the refrigerator in a jar of canola oil

to cover.

 

Yogurt Cheese and Yogurt Cheese Balls (used in Middle Eastern cooking): Use the

Creamy Version but use only 3/4 teaspoon salt and omit the miso. Good for

spreading on pita crisps, rye crisp, and sesame crackers. Or after

refrigerating until firm, roll the cheesse into balls and store in a jar of oil

in the refrigerator. You can roll the balls in herbs (thyme iis especially

good), zatar (a sumac-thyme-sesame mixture), or Aleppo pepper before you add

them to the jar of oil. Or add bay leaves, thyme sprigs, and red chiles to the

jar.

 

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 277 Calories; 22g Fat (66.6% calories

from fat); 15g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2681mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 3 1/2 Fat.

 

 

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