Yield: 1/4 pound
Prep time: 8 to 24 hours
Place tofu on a small plate. Pat dry with a paper towel. Spread a thin layer of miso on all surfaces except bottom. Cover with a small bowl (not touching tofu). Leave undisturbed. Scrape off miso from a small area after a few hours and sample. Try leaving it longer, deciding when it is cured to your liking.
Concept: The enzymes in the miso soften and flavor the tofu, making an interesting, spreadable cheese. To use, remove all miso first.
Recipe by, former PCC Nutrition Education Manager
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