Homemade Tofu Cheese




  • Take fresh firm tofu and smear it with high quality miso and allow it to set three to five days in the refrigerator. The tofu absorbs the miso and 'sets up' like a soft cheese. When you remove the tofu from the fridge, scrape the miso off the tofu with a dinner knife. The excess miso can be used in again in a spread or dip. Cut the tofu in 'cheese' slices, or cube or use as a spread.SOURCE: Adapted from Ann Gentry

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