Tofu and Basil Curd
This tofu and basil curd or cream “cheese” is delicious. One of its main ingredients is seawater. The seawater contains a high level of minerals, so its medicinal properties endless.
Servings: 4 Difficulty: Easy Time: 15 Min.
- 225 GR FIRM TOFU
- 1 TBSP LEMON JUICE
- ½ A CLOVE OF GARLIC
- 1 TSP MUSTARD
- 1 TBSP SEA WATER
- 1 TBSP WHITE MISO
- 1 BUNCH OF FRESH BASIL
- 2 TBSP OLIVE OIL
- 1 TBSP NUTRITIONAL YEAST
- SALT, PEPPER
- Cook the tofu in a steamer for 10 minutes. Allow cooling at room temperature without any liquid, completely dry.
- When cold, crumble the tofu in a large bowl with your hands. Add lemon juice, very finely chopped garlic, add a teaspoon of mustard, seawater, white miso, basil, salt, and pepper. Mix with your hands crumbling all again until the ingredients are perfectly mixed.
- Add the olive oil and the nutritional yeast and mix again until the mixture is sticky.
KITCHEN TIPS: After an hour, the ingredients will be much more marinated inside the tofu, so the flavor will be much more intense. It’s important to cook the tofu before, as mentioned in the recipe. If not, it will taste like raw soy milk, and it will be much more difficult to digest.
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