Transform a block of tofu into crumbly feta-style cheese in two days!
This is one of my top-searched recipes. If you’re coming here for the first time, please take a look around. I have more than 350 recipes, many of them plant-based and/or dairy-free.
It takes about two days to make this tofu cheese, but it’s well worth the wait. The method couldn’t be easier, and the finished product can stand in for blue cheese in this iceberg wedge salad, feta in this spinach salad as well as fish sticks in vegan fish tacos.
Want more great dairy-free recipes? Check out my Twelve Terrific Dairy Substitutes, available on Amazon Kindle.
One of the coolest things about having a food website and being a health coach is that it opens up your world to new people, people you probably would never meet otherwise. One of these cool people is a San Diego musician, voice-over actor, and vegan named Jeff Smith. Learn more about Jeff on his website.
After running into Jeff at Trader Joe’s (in the tofu aisle, where else?) Jeff told me that he was fond of making “cheese” from their super-firm tofu. After trying it a couple of times to make sure I understood the process, I’m sharing his recipe with you. Jeff’s wife Sally has a great recipe for vegan tartar sauce here, with some more suggestions on how to use the tofu cheese.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets (tofu and miso are both triggers)