Tofu Feta
Description
After marinating in the fridge for a few hours or overnight, the cheese is baked until golden brown and then crumbled or cubed. The cheese is stored in olive oil, and can be refrigerated for about five days. Use this flavorful and versatile cheese alternative in salads, sandwiches, or as a topping for pizza.
Ingredients
Instructions
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Shake the can of coconut milk to make sure the contents are mixed.
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Add all the ingredients, except for the coconut milk and the agar-agar, to the blender or food processor.
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Process until smooth and creamy - for about 3- 5 min (pause the blender to scrape down the walls if needed with a rubber spatula). Set the cheese mixture aside.
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In a heavy-bottom saucepan, combine the agar-agar with the coconut milk and bring the contents to a boil while stirring. Once it starts boiling, let the contents simmer for about 5 minutes while whisking constantly.
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Pour out the cheese into the saucepan, and mix well to incorporate the agar-agar mixture.
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Transfer to a silicon mold or a container. Cover the contents and refrigerate for 12 hours before serving.
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Save it in the fridge in an air-tight container covered with olive oil for roughly 5 days.
User Reviews
Love this recipe–tofu is so versatile!