Mexican Crumbling Cheese (vegan)

I've had this idea in my head for a while that we could make Mexican Crumbling Cheese out of tofu. Tofu ricotta is delicious, after all, so why not try it with different spices?

The first time I ate it just like it was and it was delicious. I am a huge tofu fan, though. Some people do not like tofu if it is in the least way soft or mushy. Unbaked it is definitely mushy. Without changing a single thing, though, you can bake this mixture for just a few minutes to dry it out a little and end up with more of a springy, squeaky cheese texture.

I've used this cheese for more than Mexican dishes! It's good on salads and sandwiches, too! You can add in some heat, too, in the form of cayenne or cajun seasoning. Experiment and make it your own!

Mexican Crumbling Cheese
Mexican Crumbling Cheese on a Field Roast Frankfurter

Makes about 1 cup or 12+ servings

1/4 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of salt
1 tsp dried cilantro
1 tsp whole cumin seeds
1 tsp lime juice
1/2 block extra firm tofu, pressed

Add the first 6 ingredients to a high speed blender and process until fine. Add in the lime and chunks of tofu and pulse 3-4 times to distrubute. Do not over process. You don't want a paste!

To dry, pour out onto a parchment-lined cookie sheet and separate. Bake at 350F for 15-20 minutes, stirring once. Allow to cool completely. Store refrigerated for up to a week.

See Bacon Kale Tacos


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