https://www.youtube.com/watch?v=GCVxYqBUpj0
I fermented tofu in the past to make a vegan cheese! Its loaded with umami and nice funky fermented flavor. I wanted to take the incredible simple Burmese to

https://www.msn.com/en-us/foodanddrink/foodnews/you-can-make-a-fermented-vegan-cheese-in-20-minutes-flavored-burmese-tofu/vi-BB1oVCuw
Sauce Stache. You Can Make a Fermented VEGAN CHEESE in 20 MINUTES - Flavored Burmese Tofu. Posted: June 26, 2024 | Last updated: June 26, 2024. More for You

https://fullofplants.com/vegan-cheese-slices-10-minute/
Transfer the mixture to a medium saucepan. Heat over medium heat and whisk constantly until the mixture thickens. Continue cooking for another 15 seconds. Immediately transfer it to the lined baking sheet and use a spatula or the back of a spoon to spread it into a thin and even layer.

https://minimalistbaker.com/easy-probiotic-cultured-vegan-cheese/
Place cashews in a bowl and cover with cool water. Soak for at least 6 hours. In a pinch, soak in very hot water for 1 hour. If using almonds, no need to soak! Once soaked, drain cashews thoroughly and add to food processor (if using almonds, add unsoaked to a high-speed blender for creamiest texture).

https://msshiandmrhe.com/fermented-tofu/
Transfer the tofu cubes into a fermentation jar or a large mason jar. Seal the jar with its lid or water seal. Allow the tofu to ferment at room temperature in a location away from direct sunlight for at least 2 weeks before enjoying. 10. Once 2 weeks have passed, transfer the fermented tofu to an airtight container.

https://www.pinterest.com/pin/you-can-make-a-fermented-vegan-cheese-in-20-minutes-flavored-burmese-tofu--459719074475298578/
8hr · 4 servings 1 1/2 cups (225g) raw unsalted cashews, soaked overnight, DO NOT SKIP THIS STEP 2 1/2 tablespoons (37g) plain (not seasoned) rice vinegar, please do not sub with another vinegar! 2 teaspoons Sriracha sauce (adds LOTS of depth of flavor, a slight kick and a hint of sweet) 1 tablespoon (15g) tomato paste 1 tablespoon (15g) fresh lemon juice 3 tablespoons (45g) water 3 large

https://www.plantpowercouple.com/recipes/how-to-make-tofu-cheese/
Texture Tips: Make sure you're using refined coconut oil and NOT something labeled "unrefined" or "virgin". Refined coconut oil has no flavor. If your cheese tastes like coconuts, this is where it went wrong. Make sure you are melting your coconut oil fully before adding it to the cheese mixture, and add it last!

https://revolutionfermentation.com/en/blogs/tempeh-soy-grains/vegan-cheese-tofu-misozuke/
Steps. Wrap the tofu in a clean towel and put it on a plate. Put a second plate on top. Place heavy objects on top to act as weights, such as cans (be careful with the stability of your construction). Press the tofu for 12 to 24 hours. Change the towel if it becomes too wet. Remove the tofu block from the press.

https://fullofplants.com/how-to-make-fermented-tofu-cheese-chao/
Prepare the brine: combine 1 and 1/2 cups of water with the salt and sugar in a saucepan. Bring to a boil and boil for 1 minute. Once boiling, remove from heat and let it cool completely. Add the vodka and stir to combine. Transfer the stinky tofu to clean glass jars.

https://theplantbasedschool.com/tofu-cream-cheese/
Cut an eggplant in half, score its flesh with a paring knife, drizzle it with olive oil and salt, then roast it in the oven at 400°F or 200°C for 25 minutes or in an air fryer for 15 - 20 minutes. Here's the full recipe for roasted eggplant.. Scoop out the flesh with a spoon, add it to the blender, adjust salt and lemon, and you've got a delicious tofu cream cheese with a mild eggplant

https://ohmyveggies.com/burmese-chickpea-tofu-recipe/
Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin. Bring the remaining 1 ½ cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.

https://rainbowplantlife.com/fermented-cashew-cheese/
How to make this recipe. Add the soaked cashews, apple cider vinegar, lemon juice, and coconut oil to a high-powered blender. Blend on medium to high speed for several minutes, scraping down the sides of the blender several times as you go, until relatively smooth. Add the nutritional yeast, garlic powder, onion powder, and salt.

https://lovingitvegan.com/marinated-tofu/
Place the tofu into a dish. Mix up your tofu marinade sauce which is a simple mix of soy sauce, garlic powder, onion powder, ground ginger, maple syrup, rice vinegar, sesame oil and hoisin sauce. Pour the sauce over the tofu. Let the tofu soak in the marinade sauce for 30 minutes. Add sesame oil to a frying pan and add the tofu.

https://www.k33kitchen.com/recipes/vegan-creamy-tofu-cheese/
Share it: Instructions: Wrap the tofu in a kitchen towel and apply a weight (like a couple of thick books) to remove as much water as possible. Break the tofu by hand into a small food processor and blend for 30- 60 seconds. Add all the rest of the ingredients and blend for another 60 seconds.

https://www.okonomikitchen.com/misozuke-miso-tofu-cheese/
The directions. Mix the miso paste, sake, sugar and optional flavourings in a bowl until well combined. Remove the tofu from the package. Gently press out any excess liquid and pat it dry. (You can press out excess liquid if you are using firm for a richer consistency). Cut the tofu into two blocks.

https://www.marystestkitchen.com/burmese-tofu-the-easy-vegan-soy-free-tofu/
Then, in a large pot, boil 4 cups of water or vegetable stock. Add the bouillon cubes if using. Meanwhile, combine the chickpea flour, turmeric (if using), and 2 cups of cold water. Whisk until smooth. When the 4 cups of water/stock comes to a ROLLING boil, carefully stir in the chickpea mixture.

https://veganonboard.com/burmese-tofu-with-garlic-ginger-chilli-sauce/
How to make chickpea tofu. Step 1 - In a medium saucepan, whisk together the gram flour, salt and turmeric. Step 2 - Add around 1 third of the water and whisk until you have a thick, lump free paste. Step 3 - Add the remaining water and whisk again until smooth. Step 4 - Heat the pan on medium heat and whisk often.

https://www.facebook.com/saucestache/videos/fermented-vegan-cheese-in-minutes/276209084990131/
You Can Make Vegan Cheese in 20 Minutes!

https://veryveganval.com/2020/02/19/burmese-tofu-pepper-sauce-cashew-cheese/
Assemble: Preheat the oven to 400°F (200°F). Cut the Burmese tofu into nine squares, brush with oil (optional), and place on a baking sheet. Bake for 20 minutes, then remove from the oven. To serve, spread a generous spoonful of red pepper sauce on a plate. Add tofu squares (as many as desired), add a small amount of cashew cheese, a few

https://thehiddenveggies.com/chickpea-tofu/
Step 2 - Heat 2 cups of water or broth plus salt, turmeric, nutritional yeast, and any spices that you wish in a medium-sized saucepan over medium heat until it boils. Step 3 - Give the chickpea flour another stir and then add it to the boiling broth while stirring it with a whisk.

https://holisticchefacademy.com/chickpea-tofu-recipe/
Add the chickpea flour, water, olive oil, garlic, salt and turmeric to a blender. Blend for 30 seconds until smooth. Add the mix to a wide based saucepan. Heat the chickpea mix in the saucepan to medium heat, whisking all the time. Cook out on a medium heat, mixing well throughout - do not leave it unattended!

https://thehiddenveggies.com/how-to-make-vegan-cheese-provolone/
How to make meltable vegan cheese. Add all of the ingredients to a saucepan except only add 1/4 cup of water instead of 1/2 cup and only add 4 teaspoons of agar agar instead of 2 tablespoons. Heat the cheese sauce over medium heat until it begins to boil. Turn down the heat until it is just barely bubbling and allow it to boil for 5 minutes

https://www.vidoevo.com/video/R0NWeFlxcWuRpQlVwajA/you-can-make-a-fermented-vegan-cheese-in-20-minutes-flavored-burmese-tofu
Tofu Meat Recipe | How to make Tofu look and taste like Chicken SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE⎜READY IN 10 MINUTES Vegan Hard Cheese Cheddar & Parmesan Style

https://www.msn.com/en-us/health/nutrition/the-dos-and-don-ts-of-using-vegan-cheese-at-home/ar-BB1p4n5Q
In 1910, Li Yu-ying, an early pioneer of tofu, created some of the first non-dairy cheeses, including Gruyere, Roquefort, and Camembert. As for who lit a new fire under the consumption of modern