- ½ block (7 oz) of water-filled extra firm tofu (no silken tofu)
- ¼ cup of refined organic coconut oil (no virgin coconut oil)
- 2 tablespoons fluffy white miso paste
- 4 teaspoons white wine or champagne vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon fine sea salt or kosher salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp blue-green algae powder (spirulina)
Line the dish with plastic wrap or a double layer of cheesecloth, making sure there is some excess hanging down the sides. This will cause the cheese to rise out of the mold once it has hardened.
Drain the tofu and squeeze until no more liquid is released. Drying the tofu as much as possible is important for the right texture. Crumble the tofu in a food processor.
Remove the metal lid from the jar of coconut oil and place the jar in the microwave. Heat until the solid oil liquefies, about 30 seconds to 1 minute (this depends on the firmness of the coconut oil). Alternatively, place the pot in about an inch of boiling water and melt the oil in the same manner. Measure out ¼ cup and add to food processor along with the remaining ingredients except the seaweed powder. Blend until very smooth.
Put the cheese mixture in a bowl. Sprinkle the cheese with the seaweed powder in several spots and fold the cheese several times (instead of stirring) to create blue-green swirls. Transfer the cheese to the lined pan. Press down the mixture with the back of a spoon, smoothing the surface as best you can. Cover with cling film and refrigerate for at least 8 hours. This will ensure the coconut oil has fully set.
Lift the cheese out of the container and cut or crumble as needed. Store cheese in cling film or in a ziplock bag in the fridge. Because this cheese is made from miso, a fermented product, the flavor will continue to develop with age. For best flavor, mature cheese for at least a week before using.
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