tofu "cheese"

Tried a new (to me) recipe that turns tofu into "cheese"

Recipe from Asajikan

200 grams firm tofu

2 chili peppers

2 cups olive oil

1 teaspoon salt

dried herbs: parsley, oregano, basil, rosemary

Set the tofu onto a paper towel with a weight on top to drain (at least 2 hours)

Cut into 1 centimeter squares and put into a 500 milliliter glass jar.

Add the chili peppers

Add the oil, salt and herbs.

Soak in refrigerator for at least 2 days.

Keeps for 5 days.

NOTES: I have a tofu container that has a removable strainer basket within the container, (which I bought at the 100 yen store many moons ago), so I put my tofu into this with some paper towel and a weight on top and had it in the refrigerator for about 2 hours.

Then I cut the tofu into cubes and put it into jars.

I filled each one using only a total of 3/4 cup olive oil.

Then I added 3 shakes of this herb mix into each jar and used a total of 1/2 teaspoons of salt.

It is not as firm as the marinated feta I have bought in the past and doesn’t taste like cheese, but it is a very inexpensive way to make this salad 

Also, if you cannot have dairy I think this is a nice substitute.

With the leftover oil, I will mix it with vinegar to make dressing and/or use the oil whenever I cook.

Next time, I would mix the salt, herbs and oil before adding to the tofu.

I would definitely make this again.