Vegan Bocconcini
These vegan bocconcini are made from tofu! Easy to make, high in protein, and surprisingly cheese-like!
Equipment
- Melon Baller
Ingredients
- 2 blocks (14 ounces/397g per block) firm tofu
- 3 tablespoons (45ml) nondairy milk, unsweetened and unflavored
- 1 cup (240ml) water
- 2 teaspoons salt
- 1 teaspoon oil
- Optional add ons: lemon juice or zest, red pepper flakes, black pepper, fresh chopped parsley or basil, adding more oil into a jar to marinate in
Instructions
- Remove the tofu from the package. You don't need to press it but I like to lightly wrap it in a towel to help dry it off. Cut the tofu in half crosswise so you end up with 2 rectangles of equal size to the original block just thinner. Use a melon baller to make as many tofu balls as you can. You can make half balls as well by scooping on the end even if you can't make a full circle. I got 9 balls per slab so about 36 total.
- Place into a medium sized container and then add in the water, non-dairy milk, salt, and oil. Add the top on and lightly swirl so everything gets mixed together.
- Store in the fridge for at least 24 hours. After 24 hours the brine is done and you can enjoy as is. You can also transfer them into olive oil and add the optional add ins or you can add the optional add ins to the brine along with an extra teaspoon of olive oil.
Video
Notes
- Depending on the size of your container you may need to add more or less liquid for the brine. Keep the salt to water to non-dairy milk ratio consistent with 2 tsp salt, 1 cup water, and 3 tbsp non-dairy milk.
Tried this recipe?Let us know how it was!