COTTAGE CHEESE GF/DF
Makes
1¾ cups
INGREDIENTS
12
oz Firm Tofu
½ Cup Mayonnaise
2 Tbls Water
1 Tbls White Miso
⅜ Tsp Salt, or to taste
INSTRUCTIONS
Drain and press the tofu, using a tea towel or paper towels, to remove any excess water. Put the drained tofu in a medium bowl. In a small bowl, whisk together the mayonnaise, water, and miso until smooth. Whisk in the salt.
Add the mayonnaise mixture onto the tofu and thoroughly mash it together. It is ready when you have small tofu chunks and a cottage cheese-like appearance. Store in an airtight container in the refrigerator for up to 3 days. The flavors do meld a little more after a few hours of refrigeration.
NOTE:
For a Savory option, whisk ¾ teaspoon onion powder and ¼ teaspoon garlic powder into the mayonnaise mixture. Optionally stir in 1 to 2 tablespoons fresh minced herbs after the tofu is mashed.
½ Cup Mayonnaise
2 Tbls Water
1 Tbls White Miso
⅜ Tsp Salt, or to taste
INSTRUCTIONS
Drain and press the tofu, using a tea towel or paper towels, to remove any excess water. Put the drained tofu in a medium bowl. In a small bowl, whisk together the mayonnaise, water, and miso until smooth. Whisk in the salt.
Add the mayonnaise mixture onto the tofu and thoroughly mash it together. It is ready when you have small tofu chunks and a cottage cheese-like appearance. Store in an airtight container in the refrigerator for up to 3 days. The flavors do meld a little more after a few hours of refrigeration.
NOTE:
For a Savory option, whisk ¾ teaspoon onion powder and ¼ teaspoon garlic powder into the mayonnaise mixture. Optionally stir in 1 to 2 tablespoons fresh minced herbs after the tofu is mashed.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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