A quick and easy sandwich-filler, cracker-topper or use to fill my vegan khatchapuri bread – this flavorful farmer cheese is a yummy multi-tasker.
1 14-ounce block extra-firm tofu, pressed for ~30 minutes and drained
1/4 cup roasted, unsalted sunflower seeds (or raw cashew pieces*), soaked in water**, drained and rinsed
1/2 cup unsweetened non-dairy milk (I prefer almond)
1/4 cup mellow white miso paste
1 tsp. white wine vinegar
1 tsp. low-sodium soy sauce or tamari
1/2 tsp. dried onion flakes
1 clove garlic, minced
juice of 1 lemon
zest of 1 lemon
1/2 cup fresh cilantro, finely minced
ground black pepper, to taste
Cut off one-third of the block of tofu and crumble into a blender. Add the sunflower seeds (or cashew pieces), non-dairy milk, miso paste, vinegar, soy sauce, onion flakes, garlic and lemon juice and process until very smooth.
Crumble the remaining two-thirds of the tofu into a medium-sized bowl. Add the lemon zest, cilantro and black pepper. Stir in the tofu-miso mixture; taste and adjust seasonings. Pour/scrape into an air-tight container. Let tofu cheese sit for several hours in the refrigerator, or overnight. The cheese will firm up as it sets.
*My original recipe called for cashews, but I rarely eat them now. Whichever you use, the result is tasty.
**Sunflower seeds don’t require as long a soaking time. I soak them for about 30 minutes – the same amount of time needed for pressing the tofu. Cashews will need a couple of hours, especially if you will not be using a high-speed blender.
This makes a super tasty pita filling – as is – no cooking/baking. Add fresh lettuce, Kalamata olives, roasted red pepper, etc.