pulp

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.

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