Tofu Grated CheeseMesclun Salad Topped with Tofu Grated Cheese, Served With Braised Leeks |
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Here's a delicious, slightly sharp grated mock cheese you can use anytime a recipe calls for cheese.
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2 tablespoons olive oil or corn oil
One 16-ounce package extra-firm tofu, drained and grated (3 cups) 2 teaspoon brewer's yeast 1/2 teaspoon turmeric 1/2 teaspoon Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon hot paprika 1 tablespoon umeboshi plum vinegar or wine vinegar 1 tablespoon brown rice vinegar |
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1. Heat the oil in a large skillet over medium heat and cook the tofu, brewer's yeast, turmeric, Tabasco, salt, and hot paprika for 10 minutes, stirring often. 2. Add the vinegars and cook the mixture for another 5 minutes, stirring often. Store Tofu Grated Cheese, tightly covered, in the refrigerator for up to 2 weeks and in the freezer for up to 6 months. |
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Makes 3 cups
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