and Carol Sobczak
I have a recipe from the Uncheese Cookbook by Joanne Stepaniak (one
of my favorite cookbook authors)
|The Uncheese Cookbook :
Creating Amazing Dairy-Free Cheese Substitutes and Classic 'Uncheese'
by Joanne Stepaniak
Place the tofu cubes, the 2 Cups of water and the all season blend
in a sauce pan.
- 1 lb. regular tofu (I use firm), cut into 1/4-1/2 inch cubes
- 2 C water
- 2 Tbls all season blend (recipe to follow)
- 1/4 C red wine vinegar
- 1/4 C water
- 2 Tbls tahini
- 2 Tbls fresh lemon juice
- 1 tsp salt
- 1 tsp dried basil leaves
- 1 tsp dried oregano
- 1/2 tsp garlic granules
Bring to a boil, reduce the heat to medium, and simmer uncovered for
20 minutes, stirring occasionally.
Drain and place in a bowl.
In a seperate bowl, whisk together the remaining ingredients until
Pour over the tofu and toss carefully.
Cover and chill several hours, stirring occasionally to make sure
tofu cubes are evenly coated.
Store in the refridgerator for up to 1 week.
All Season Blend
Place all ingredients in a blender and blend until finely ground.
- 1 1/2 C nutritional yeast flakes
- 3 Tbls salt
- 1 Tbls onion granules
- 1 Tbls paprika
- 2 tsp garlic granules
- 1 tsp dried parsley
- 1/2 tumeric
- 1/4 tsp dried thyme
- 1/4 tsp marjoram leaves
- 1/4 tsp ground dill seed
Store in a covered container at room temp.