Soy-free Almond Tofu
Enjoy this Soy-free Almond Tofu featuring almond milk and pulp from your Almond Cow!
Servings: 2
Active time: 20 min
Run time: 2-3 hr
Ingredients:
- ¼ cup water
- 1 tbsp agar-agar powder
- 1 cup almond milk (made with the Almond Cow)
- ¼ cup almond pulp (leftover from making almond milk in the Almond Cow)
- ⅛ tsp salt
- ½ tsp lemon juice
- ½ tsp nutritional yeast (optional, for a slightly cheesy flavor)
Directions:
- In a small bowl, mix the water with the agar-agar powder, and set aside for about 5 minutes to let it hydrate.
- In a medium saucepan, combine the almond milk, almond pulp, salt, lemon juice, and nutritional yeast (if using). Heat the mixture over medium heat until it starts to simmer.
- Stir the hydrated agar-agar into the almond milk mixture, and continue to cook over low-medium heat for about 5-7 minutes, stirring constantly, until the agar-agar has dissolved completely and the mixture has thickened slightly.
- Pour the almond tofu mixture into a container or mold.
- Allow the almond tofu to cool to room temperature, then cover and refrigerate it for 2-3 hours, or until it has set and become firm.
- Once the almond tofu has set, gently remove it from the container or mold by inverting it onto a plate.
-
Use as you would regular tofu, and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
