Vegan “Cheese” and SaladBy Toni Fiore • Jun 4th, 2005 • Category: Salads and Dressings, Tofu, Vegetarian Tips Print
I know you will all be looking here for an actual cheese product that is vegan. Surprise! What I am offering as a tip for cheese replacement is baked tofu. There are many cheese alternatives on the market these days and they are becoming increasingly popular. However, I haven’t found one that I really like. The texture is there, but somehow the taste doesn’t quite hit it right for me. Of course this is just my personal opinion and I do still encourage everyone to explore vegan cheese as an option to dairy cheese.
My experience overall is that most people find baked tofu tastier and generally more welcoming when used in salads, sandwiches, wraps, and with pasta. Since the tofu is baked there is low water content and a nice chewy texture and flavor. There are many pre-made versions available in most grocery or whole food markets. Some varieties are marinated, some are smoked, but all of them are delicious.
You can also skewer the tofu and barbecue it basted in your favorite sauce without any additional preparation. Simple and nutritious. Perfect for summer or anytime. If you have never tried baked tofu, here is a recipe for a great salad that makes use of it.
One 12-oz. pkg. baked tofu (any flavor), diced
1 med. bag of baby mesclun greens, washed and dried well
1 or 2 firm ripe Hass avocados, diced
2 green tart apples, cored and diced
1/2 c. dried cranberries
1/2 c. walnuts whole, preferably toasted
Juice of 1 lemon
Combine the avocado, apples, cranberries, and lemon juice. In a separate bowl combine tofu, lettuce and nuts. Add the fruit and lemon juice mixture to the lettuce mixture and toss. Dress the salad lightly with your favorite dressing. This is also terrific stuffed into a sandwich pocket or wrap. Enjoy.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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