A tofu version of that Mexican cheese I used to serve at that Mexican restaurant that I used to work at.
- 2 blocks firm tofu (about 12-16 oz each)
- 1/4 cup nutritional yeast flakes
- 2-4 tsp salt
- 3-4 tbs oil
- Mash tofu.
- Mash all ingredients together, mixing well. Start with 1 tbs of salt if using sea salt, 2 if using table salt, and then taste before adding more salt, and add a little at a time. Queso fresco does have a salty taste, but you may not want yours very salty, so add only as much as is necessary.
Makes at least 24 oz.