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Archive for May 20th, 2010

 

Tangy Greek Custard-Style Tofu

 

Ingredients:

1 recipe homemade tofu, at curd stage

1 cup non-dairy yogurt

¼ cup nutritional yeast

Juice of one lemon

¼ cup kalamata olives, pitted and chopped

¼ cup capers

½ cup caper/olive brine

2 tsp dried oregano

1 tsp freshly-cracked black pepper

 

Directions:

Transfer tofu curds into a cheesecloth-lined colander to drain off the whey.  Once drained, move to a bowl and gently mix in the brine, olives, capers, oregano and pepper.  Set aside.

In a food processor, pulse together the yogurt, lemon juice and nutritional yeast. 

Add the yogurt mixture to the tofu curds and stir through, gently.  Transfer to a cheesecloth-lined tofu mold and press for an hour.

Preheat oven to 350°.

Unmold [It will be wet and sticky because of the yogurt] and place upon a silpat-lined [or any other non-stick oven-safe surface] baking sheet.  Bake for an hour.  Remove from the oven and allow to cool at room temperature to set.  Wrap in plastic wrap and refrigerate.

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