Tofu Gorgonzola

[Guest guest]

* Exported from MasterCook *

 

Tofu " Gorgonzola "

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces firm silken tofu

2 tablespoons mellow white miso

1 tablespoon tahini

1 tablespoon raspberry vinegar

2 tablespoons brewers yeast

2 tablespoons shredded dulse

 

Yield: 1 cup * Prep Time: 5 minutes

 

This is a slightly more intense version of tofu " feta " (page 173).

 

1. Drain the tofu, then place it in a food processor, fitted with the metal

chopping blade, or a blender. Add the miso, tahini, vinegar, and yeast. Puree

until smooth.

 

2. Transfer the tofu mixture to a shallow storage container (approximately 5

inches square). With the tip of a paring knife, slide the pieces of dulse into

the tofu, somewhat perpendicular to the bottom of the container. Cover the tofu

and refrigerate for at least 2 days. The tofu will keep for up to 7 days if

refrigerated. Use to flavor, as you would a cheese. The tofu mixture does not

have the same creamy quality as cheese and will not melt in the same way as true

Gorgonzola.

 

Cook's Note: The " Gorgonzola " must rest for 2 days before being used.

 

 

Source:

" New Vegetarian Classics: Entrees ISBN 0-89594-738-2 "

 

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

 

Per Serving (excluding unknown items): 267 Calories; 16g Fat (51.7% calories

from fat); 22g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

119mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0