Semi-homemade & All healthy. Goat & Tofu Cheese Recipe.

I love all the specialty health foods that cost way too much money.  And since I’m on track to save for my future beach home, I’ve been starting to do a semi-homemade number ( a la Sandra Lee) on many of my favorite products- both to stretch my dollar and also to healthify them just a bit more.

Like many others, I adore cheese.  I always buy those uber expensive raw humanely raised goat cheeses that always cost more than the Sunday edition of the New York Times.  I’m not one of those people who avoid tofu due to recent soy concerns- but I do stick with sprouted organic tofu- and not too much.  Asians use tofu as a side dish, and eat it in small quantities- not as a main course every single day.

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This semi-homemade trick is great with Raw goat cheese, and creates a creamier cheese that really stretches your dollar without sacrificing too much in taste per calorie.  Cheese is afterall, all about pleasure.

Goat & Tofu Cheese

1 block of Redhill raw milk feta goat cheese

1/2 block of Wildwood organic sprouted tofu (extra firm)

1/2 lemon juice squeezed + 2-3 grinds of celtic sea salt

Method:

Blend all of the above ingredients into a food processor until creamy.  Taste the cheese- add more salt for umami, or lemon for acid as needed.  You can also add in fresh herbs, tumeric (for color),  or add more feta and less tofu as your taste buds dictate.

This will essentially double your little expensive cheese block, and last 1 week.  It’s great on rice cracker thins, as a veggie dip or thinned with water into a yummy salad dressing.

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