Make interesting ricotta and mozzarella cheese-like recipes using tofu. If you eat it as it is, it tastes like mozzarella; if cooked, it's actually like cooked ricotta. It is much healthier than cheese. There's no dairy and by adding kuzu you get extra health benefits.
Recipe from Cooking with Soy by Yoshiko Takeuchi.
Place all ingredients except oil in a blender and blend well. Place the mixture in a medium-sized pot and cook over a low heat. Stir constantly.
When the mixture gets thick, add the olive oil and turn off the heat.
Line ramekins with plastic wrap and then pour the mixture inside.
Gather the plastic wrap and twist the top, then place the sealed tofu, still in the ramekin, in the fridge.
To serve as Insalata Caprese:
1. Slice some tomatoes.
2. Slice the tofu mozzarella.
3. Sprinkle sea salt on both mozzarella and tomato.
4. Drizzle on some extra virgin olive oil and crack some black pepper.
5. Garnish with basil leaves.
Makes 4 servings (serve = Makes 4 rounds of cheese)
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad | |
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