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All Boards >> IBS Recipe Discussions

Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
Bleu Cheeze & Bleu Cheeze Dressing
      04/26/05 04:42 PM

I've never made this before, but saw it asked for a few times... so I did some searching...please let us know if you try it.

Bleu Cheeze
(Plan ahead -- This takes time!)

1 lb fresh firm waterpack Tofu, drained and patted dry
1 cup brown or red Miso
1 cup warm water

Cut Tofu into 1" cubes.
Steam gently for 10 minutes. Drain.
Put into a storage container with lid.
Dissolve Miso in warm water. Blend thoroughly.
Pour the Miso over the Tofu.
Put in fridge for 3 weeks, shaking gently several times daily.
After 3 weeks, carefully rinse off Miso.
There's your "bleu cheese"!
(If you want it blue, dab on a little blue food coloring here and there.)

If you are in a hurry, go to an Asian market, and get a jar of fermented Tofu.
It is very similar to the aged Tofu, above.


Bleu Cheeze Dressing

1/4 lb bleu cheeze (above)
2/3 cup soy sour cream or soy mayo
1 Tbs chopped chives
Salt and pepper to taste
Few drops of lemon juice

Combine cheeze and soy sour cream or mayo in blender or food processor.
Process until creamy, thinning with soymilk, if needed, to obtain desired
Stir in chives, salt, pepper, and lemon juice.

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