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Tofu Gouda [Vegan, Gluten-Free]

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You would never guess that this dairy-free gouda is made from tofu and potatoes. Like the real thing, this cheese has the same buttery, nutty taste and can even be served in your favorite dishes. We highly recommend melting it over pizza, adding to paninis and hot sandwiches, or lasagna.

Tofu Gouda [Vegan, Gluten-Free]

Serves

About 8 ounces of cheese

Ingredients

  • 7 ounces extra firm tofu
  • 2 cooked potatoes
  • 2 tablespoons vegan butter
  • 1/4 cup soy milk
  • 1 tablespoon agar agar
  • 1 pinch of red pepper powder or paprika
  • 1 tablespoon prepared mustard
  • Salt and pepper to taste

Preparation

  1. Blend tofu and potatoes together. Add a pinch of red pepper powder, mustard, salt, and pepper. Blend again and set aside.
  2. In a pan, heat the milk and butter over medium heat. When the butter has melted, add the agar agar, stirring constantly, for about 6 minutes. Pour the milk mixture into the blender with the potatoes and tofu and blend to combine.
  3. Pour the mixture into prepared moulds (ramekins, cupcake moulds, etc…). Let cool to room temperature for 10 minutes and then refrigerate for 30 minutes before serving.

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AUTHOR & RECIPE DETAILS


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Whole and healthy plant-based recipes from the chef's kitchen. Alejandra is the chef of a well known vegetarian restaurant in Santiago of Chile. She's been vegan for 8 years and her way of doing activism is through the cooking where she can demonstrate how creative she is. She loves to cook with whole and healthy foods.


 

 

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0 comments on “Tofu Gouda [Vegan, Gluten-Free]”

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Belinda
2 Days ago

Hi, thank you for the recipe. I tried to make it yesterday. but found the instructions quite vague. When you say \'In a pan, heat the milk and butter over medium heat. When the butter has melted, add the agar agar, stirring constantly, for about 6 minutes", is this still over the heat? I did it this way and had to keep adding small amounts of milk, otherwise I just had a ball of chewing gum-like roux and masses of separated fat. The resulting cheese is more like a cheese dip than a solid cheese. What was I doing wrong?
Thank you.


Reply
PatH
1 Months Ago

What is pressed into the surface? It looks and sounds delicious. Thanks!


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