Crumbled Cheese Recipe

Tofu: Firm tofu is the base of this recipe, providing a crumbly texture similar to cheese.

Nutritional yeast: Adds a cheesy, nutty flavor to the mixture, making it a key ingredient in vegan cheese recipes.

Lemon juice: Freshly squeezed lemon juice adds a tangy brightness that enhances the overall flavor.

Garlic powder: Provides a subtle garlic flavor that complements the other ingredients.

Onion powder: Adds a mild onion flavor, enhancing the savory profile of the crumbled cheese.

Salt: Enhances all the flavors and brings the ingredients together.

When crumbling the tofu, ensure you achieve a consistent texture by using a fork or your hands. This will help the nutritional yeast and other seasonings adhere evenly, enhancing the overall flavor.

• firm tofu - Substitute with tempeh: Tempeh has a firm texture and can be crumbled similarly to tofu, providing a nutty flavor and a good source of protein.

• nutritional yeast - Substitute with miso paste: Miso paste offers a similar umami flavor and can be used to add depth to the dish, though it will be a bit more moist.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that can mimic the brightness of lemon juice.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor compared to the powder form.

• onion powder - Substitute with finely chopped shallots: Finely chopped shallots provide a sweet and mild onion flavor that can enhance the overall taste of the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste profile of the dish.

• To store your crumbled cheese in the fridge, transfer it to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from other foods.
• Ensure the container is sealed tightly. This will keep the tofu mixture moist and flavorful.
• Label the container with the date you made the crumbled cheese to keep track of its freshness. It can be stored in the fridge for up to 3 days.
• If you wish to freeze the crumbled cheese, spread it out on a baking sheet lined with parchment paper. This will prevent the crumbles from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the crumbled cheese is frozen solid.
• Once frozen, transfer the crumbled cheese to a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn.
• Label the bag or container with the date. The crumbled cheese can be stored in the freezer for up to 3 months.
• When ready to use, thaw the crumbled cheese in the fridge overnight. Give it a good stir before serving to redistribute any separated moisture.
• For a quicker thaw, you can place the frozen crumbled cheese in a bowl of cold water. Change the water every 30 minutes until thawed.
• Avoid microwaving the crumbled cheese to thaw, as this can alter its texture and flavor.

• Microwave Method

  1. Place the crumbled cheese in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals, stirring in between, until warmed through.
  4. Be cautious not to overheat, as tofu can become rubbery.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the skillet.
  3. Add the crumbled cheese and stir frequently for 3-5 minutes until heated evenly.
  4. Optionally, add a splash of lemon juice to refresh the flavors.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Spread the crumbled cheese evenly on a baking sheet lined with parchment paper.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, checking and stirring halfway through to ensure even heating.

• Steaming Method

  1. Place the crumbled cheese in a heatproof dish or bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Cover and steam for 5-7 minutes until the crumbled cheese is heated through.
  4. This method helps retain moisture and keeps the tofu tender.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Fork: Used to crumble the tofu into small pieces.

• Measuring cups: Essential for accurately measuring the tofu.

• Measuring spoons: Used to measure the nutritional yeast, lemon juice, garlic powder, onion powder, and salt.

• Spatula: Helpful for mixing the ingredients thoroughly.

• Storage container: Used to store the crumbled cheese in the fridge for up to 3 days.

Prepare ingredients in advance: Measure and mix the nutritional yeast, lemon juice, garlic powder, onion powder, and salt ahead of time to streamline the process.

Use a food processor: Instead of crumbling the tofu by hand, use a food processor to save time and achieve a consistent texture.

Batch cooking: Double or triple the recipe and store the extra crumbled cheese in the fridge for up to 3 days, so you have it ready for future meals.

Pre-drain tofu: Drain and press the tofu in advance to remove excess water, making it quicker to crumble and mix.