This versatile recipe will allow you easily convert many ethnic recipes to make them low-fat, dairy-free, and soy-rich.

6 oz. firm tofu, crumbled
NOTE: You can use 4 oz. medium-firm mixed with 3-3 and 1/2 oz. extra-firm tofu, if you have no firm tofu)
1 tsp. agar powder (or 2 T. flakes)
2 T. water
1/2 tsp. unbleached sugar
1 T. neutral-tasting cooking oil
1 and 1/4 tsp. salt
1/2 T. light miso
3 T. fresh lemon juice

Bryanna Clark Grogan

Whisk the miso and lemon juice into the cooked mixture. (You add these last because the lemon juice interferes with the jelling of the agar if cooked with it, and you want to preserve the enzymes the miso.)

Pour it into a flat container, cover and chill until firm. Cut into squares. To store, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover. The “feta” will keep for several weeks in a covered container in the refrigerator in this brine.

VARIATIONS:
RICOTTA SALATA (used in some Italian recipes-- it's a salty dry ricotta that can be crumbled or grated and is used on some pastas) or MEXICAN QUESO FRESCO (ubiquitous mild fresh Mexican white cheese-- use in many Mexican recipes):

Use only 1 tsp. salt. This can be stored in the regfrigerator in a covered container with oil to cover for several weeks.

CREAMY VERSION: instead of firm tofu, use 1 and 1/3 c. extra-firm SILKEN tofu), and use 1 and 1/2 tsp. agar powder (or 2 and 1/2 T. flakes)

“CHÈVRE” (like a creamy goat cheese):
Use the Creamy Version; omit the oil and use 2 T. tahini; use only 4 tsp. lemon juice and 1/2 tsp. salt, and use 2 T. miso. You can roll this into balls or logs when almost firm and roll in peppercorns, or herbs, and then store in the refrigerator in a jar of oil to cover.

YOGURT CHEEZE AND YOGURT CHEEZE BALLS (Use in Middle Eastern cooking):
Use the creamy version. Use only 3/4 tsp. salt and NO miso. Good on pita crisps, rye crisp and sesame crackers.

If you like, roll the cheese, when firm enough, into balls, which you store in a jar of oil in the refrigerator. You can roll the balls in herbs (especially thyme), or zatar (a sumac-thyme-sesame mixture) or Aleppo pepper first, if you like. Or add bay leaves, thyme sprigs and red chiles to the jar.

BRYANNA'S QUICK “FETA” CRUMBLE makes about 1 c.
Use this in casseroles, dips, and other dishes where you would use crumbled feta.

1 c. crumbled firm tofu
1 T. light miso
1/2 T. lemon juice
1/4 tsp. salt

Mash the ingredients together well and use immediately.

BRYANNA'S FIRST (LONG METHOD) TOFU "FETA" Makes 2 c.

Cut into cubes or slices:
1 lb. extra-firm regular tofu OR extra-firm SILKEN tofu (depending on the texture you want)

Marinate in a brine of:
1 c. water
1/2 c. light miso
2 T. lemon juice or white wine vinegar
1 tsp. salt

Keep this refrigerated in a covered jar for up to three weeks before using, shaking the jar every day. This will keep for another three weeks or so, getting stronger as it stands.

FOR HERBED TOFU "FETA": Add to the marinade 2 bay leaves; 2 cloves garlic, peeled; 2 dried red chile peppers; and 1/2 tsp. EACH dried thyme and rosemary. This version is an excellent addition to an antipasto plate.

BRYANNA'S ALMOND “FETA” makes about 2 and 1/2 c.
(wheat-free and soy-free)

This feta-like variation on the soy-free ricotta recipe can be sliced or crumbled to use in salads, antipasto plates, or on pasta. Use less salt, and it can take the place of “ricotta salata” or Mexican “queso fresco”.

Make the Almond “Ricotta” (recipe below), using 1/4 c. lemon juice, 2 and 1/2 tsp. of salt, and adding 3/4 tsp. agar powder (or 4 and 1/2 tsp. agar flakes).

Pour the blended mixture into a flat container, cover and let chill until firm.

To store, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover. The “feta” will keep for several weeks in a covered container in the refrigerator in this brine.

VARIATIONS:

Mexican-Style “Queso Fresco” or Almond “Ricotta Salata” (a dry ricotta that is crumbled or grated into some Italian recipes):

use only 2 tsp. salt. This can be stored for several weeks in the refrigerator covered in a light oil, rather than the salty brine, in a covered container. Rinse the oil off before using.

BRYANNA'S ALMOND “RICOTTA” makes about 2 and 1/2 c. (wheat-free and soy-free)

This is a tasty vegan "ricotta"-- the almond milk has a clean, mild taste. The inspiration for this recipe was the Incredible Almond Creme Cheeze in Vegan Vittles by Joanne Stepaniak.

1 c. hot water
1/2 c. whole blanched almonds
1 c. cold water
4 tsp. fresh lemon juice
4 T. wheatstarch OR 6 T. plus 2+1/2 tsp. arrowroot
1 T. oil
1 tsp. maple syrup
1/2 tsp. salt

Place the hot water and almonds in the blender and blend until a very smooth "cream" results-- be patient. It cannot be grainy. Add the rest of the ingredients and blend again well.

Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil. Turn the heat down to medium and cokk 1 minute more, stirring.

MICROWAVE OPTION: Pour the mixture into a large microwave-safe bowl or beaker. Microwave 2 minutes on HIGH. Whisk. Microwave 1 to 2 minutes more, or until thickened.

Scrape the mixture into a container and let it come to room temperature. Beat it with a whisk or electric mixer. Cover and chill. When it is chilled and firm, mash and stir it with a fork, until it has some texture. Refrigerate.

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