Quick Tofu Feta

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I don't recommend anyone buy this book, I think it's mostly - if not all -

recipes that appeared in previous books. No doubt I'm formatting what has

already been sent to the list . . .

 

 

* Exported from MasterCook *

 

Quick Tofu Feta

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup crumbled firm tofu

1 teaspoon agar powder -- or 2 tablespoons agar flakes

2 tablespoons water

1/2 teaspoon unbleached sugar

1 tablespoon oil

1 1/4 teaspoons salt

1/2 tablespoon light miso

3 tablespoons fresh lemon juice

 

Process the tofu, agar, water, sugar, oil, and salt in s food processor or

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

saucepan. 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 in 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 a jar, covered to the top in a

brine for several weeks. To make the brine, mix 2 tabllespoons salt with 2 cups

water, and boil for 5 minutes. Rinse the brine off before using.

 

For Mexican Queso Fresco (the ubiquitous mild, fresh Mexican white cheese), use

only 1 teaspoon salt. This can be stored in the refrigerator in a jar of oil to

cover.

 

To make Chevre (a creamy goat cheese), follow the directions for Quick Tofu Feta

using these ingredients:

1 1/3 cups extra-firm silken tofu

1 1/2 teaspoons agar powder, or 2 1/2 tablespoons flakes

2 tablespoons tahini

2 tablespoons water

1/2 teaspoon salt

2 tablespoons miso

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 oil to cover.

 

Tips: Agar is an odorless, tasteless sea vegetable. It is a natural thickener

and an excellent substitute for gelatin. Agar is available in three forms:

sticks or bars, flakes, and powder. Agar can be found in the macrobiotic

section og natural food stores. Store it in an airtight container at room

temperature. It will keep indefinitely.

 

Source:

" Dairy-Free and Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 132 Calories; 14g Fat (88.2% calories

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

2666mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Fat.

 

NOTES : 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

dished to make them low-fat, dairy-free, and soy-rich.

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