Tofu Vegan Cheese
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 cup Miso (I used half mellow white miso and half red miso)
  • ½ cup of organic dry white wine
  • ¼ cup of organic Mirin (I use Eden brand. Do not be fooled by the Kikkoman brand which calls itself mirin, but is really corn syrup!)
  • 1 lb extra firm sprouted tofu
  • ½ lemon
  • 1 Tbs olive oil
  • 1 t. Salt
Instructions
  1. Start with making a mixture of the miso, the white wine, and the Mirin.
  2. Slice the tofu into slices ½” thick, and lay out on a dish towel to absorb some of the water. Press down with another dish towel on top, to remove as much water as possible.
  3. Marinate the tofu in a glass pyrex casserole dish, big enough so that it can be a single layer. Cover the top and bottom with the miso marinade. Cover and refrigerate the tofu for 1 week.
  4. Remove from the refrigerator and rinse each piece of tofu under running water to remove the marinade.
  5. Again, dry tofu on a clean dish towel, and return to the pyrex pan.
  6. Make a slurry of the oil, lemon and salt, and rub over each slice of tofu.
  7. Let sit for 24 hours in the fridge, before using.
Recipe by iEatGreen at https://www.ieatgreen.com/tofu-vegan-cheese/