Vegan mozzarella from tofu

Vegan mozzarella from tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Press the Tofu: If using firm or extra-firm tofu, place the block between a few layers of paper towels or a clean kitchen towel. Place a heavy object (like a few cans or a cast iron skillet) on top for at least 30 minutes, or up to a few hours. This removes excess water and helps with a firmer, less watery final product. If using silken tofu, skip this step.

Step 2

Blend Ingredients: Crumble the pressed tofu into your high-speed blender or food processor. Add the water, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, onion powder (if using), and miso paste (if using).

Step 3

Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. There should be no visible lumps of tofu. Stop and scrape down the sides of the blender as needed.

Step 4

Taste and Adjust: Taste the raw mixture and adjust seasonings if necessary. You might want more salt, a bit more lemon juice for tang, or more nutritional yeast for cheesiness.

Step 5

Cook the Mixture: Pour the smooth tofu mixture into a medium saucepan. Place the saucepan over medium heat.

Step 6

Whisk Constantly: Whisk or stir the mixture constantly. Within 5-10 minutes (it can vary depending on your stove and pan), the mixture will start to thicken significantly. It will become glossy, cohesive, and start to pull away from the sides of the pan, developing a stretchy, gooey consistency similar to melted mozzarella.

Step 7

Store: immediately transfer the hot mixture to a lightly oiled bowl or mold. Press it down firmly to remove any air pockets. Let it cool completely on the counter, then refrigerate for at least 2-4 hours, or until firm. It will firm up considerably when chilled.