| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese-ml, Meatless-ml |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm reduced-fat tofu |
| 3 |
T |
Miso, up to 4 |
| 1 |
T |
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 <4paws@netrax.net> on 199724,, Recipe by:
TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest V1
#639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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