Tofu cheese. Vegan. Gluten free.
There is just one thing I miss going vegan (now almost 2 years ago)… no not bacon, not pulled pork- It’s my seasoned bocconcini mozzarella that I always had marinating in the fridge. I would serve it over pasta or in a salad with freshly picked tomatoes from the garden. So with two packages of tofu about to expire in my fridge I thought I would try my recipe with it. After all, what do I have to lose, right?
I’ll put it out there – I very much dislike tofu unless it’s blended in something else like pudding. I also love a tofu scramble at vegan restaurants (which I still need to attempt at home) but baked or fried – it’s a no-go for me! That is until now.
Ingredients: (the ingredients or amounts don’t have to be exact)
1 block of firm tofu
2 cloves of raw garlic, finely minced (if you don’t like it feel free to omit)
2 tablespoons of apple cider vinegar
1/4 cup of red wine vinegar
3 teaspoons of Italian seasonings
2 teaspoons of parsley (dried)
1 teaspoon dried Rosemary
Drizzle of olive oil (I used Colavita garlic olive oil)
Red pepper flakes (pinch to a teaspoon depending on how spicy you like it)
1 tablespoon of lemon juice
First, you need to drain your tofu from the package. Then wrap it in a clean towel and place in a glass baking dish. Place something heavy on top of it like a cast iron pan. After about 40 minutes, remove the tofu from the soaking towel. Then slice into 9 cubes.
In the meantime, whisk the other ingredients into a tupperware container. Then add the tofu. Gently turn the container over to coat the tofu evenly. I place in the fridge and rotate the container to get all of the pieces tossed to coat. I serve at room temperature with crusty bread, as a salad topper, as a main dish or however you like.
Summer heat & humidity has arrived much to my running dismay. Today’s run was killer. My heart rate was over 220 and I felt every step. Is it wrong that I’m looking forward to crisp fall morning runs already? Ha ha. I will stop whining now.
Sunday: 23.23 hilly, cycling miles
Monday: 6 treadmill miles/strength
Tuesday: 11 outdoor miles
Wednesday: 5 treadmill miles/strength training
That’s it from here. Enjoy the sunshine!
— Knead to Cook
oh this looks good! and I’m already ready for fall too!!! bring it on!
Well you do a special delivery coming your way 🙂 oxo
Hey woman! This looks fabuloso! What brand of tofu did you use here? I love it made most ways but to me, the brand and type are important depending on the recipe. That being said, I usually prefer silken.
I am loving this and for a tofu disliker… that’s a win 🙂 ha ha. I hope you love it.