| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese-ml, Meatless-ml | 1 | Servings | |
INGREDIENTS
| 1 | lb | Firm reduced-fat tofu |
| 3 | tb | Miso, (up to 4) |
| 1 | tb | Olive oil |
INSTRUCTIONS
Blanch the tofu in boiling water for 2 minutes, then drain and pat dry. Slice the tofu in 1-inch slices, weight it down and let drain for 2 hours. In a small bowl mix together the miso and olive oil. Spread the mixture on each tofu slice, covering all the surfaces. Set the slices on a large plate, cover with waxed paper and let sit at room temperature for at least 8 hours or overnight. Scrape off and discard the miso. Crumble and use the "cheese" as you would regular ricotta. Store, covered and refrigerated, for up to one week. Yield: 2 1/2 cups or 9 servings Nutritional information: 55 calories and 2.5 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <[email protected]> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest V1 #639 by [email protected] (Shermeyer-Gail) on Jun 07, 1997
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”