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Ingredients
  • ½ of a 16 oz ( 396g) block of firm tofu, drained but not pressed (see note 1)
  • 1 cup canned coconut milk (see note 2)
  • Juice of 1 medium lemon (or 1.5 small lemons)
  • 1 tbsp unfortified nutritional yeast (fortified makes it yellow)
  • 2.5 tbsp yellow or white miso paste (use chickpea miso if soy-free)
  • ¼ tsp salt, optional
  • 1- ¼ tsp agar powder (SEE NOTE 3 ABOUT AGAR FLAKES!)
  • 1- ½ tbsp tapioca starch/flour (see note 3)
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