Marjorie wrote:
>Also made the Vegan Feta Cheese and it was the best substitute for SAD food
I have ever had. We added it as a topping for our roasted vegetable pizzas.
The only problem is that, even though I used reduced fat White Wave tofu, it
had a whopping 10 grams of fat per serving (a combination of the tofu and
tahini). That is just more fat than I like at one time, even if it is
"good" fat. I could use lite silken tofu, but this recipe seems to need the
texture of regular tofu. Does anyone know a brand of extra firm tofu that
has 1 gram or less of fat per serving? [...].
Hi Marjorie;
You can reduce the tahini by half without substantially affecting
the taste. I use the MoriNu Lite extra firm silken and freeze it for a day
first, then drain and wrap to remove the extra liquid - I opt for this
largely because it's lower fat than any regular (non-silken) tofu I can
find. (You doubtless already know the freezing trick, but it makes a
remarkable difference to the texture of tofu without altering how the result
can be applied to recipes.) You can go even further down in fat content by
replacing some of that remaining 1 T of tahini with a drop or two of roasted
sesame oil - that step's a matter of personal taste and requires some
tweaking to find just the right balance (and thus avoid the flavour of that
oil taking over the dish).
Overall the vegan feta cheese recipe, using the above mentioned tofu
and 1 T of tahini, has (per 1/4 cup serving) 1.7 grams of fat for 44.6
calories, or 34.3% cff. When this is plugged into the pasta recipe I posted
it with, it comes out to 2.3 fat grams per 321 calorie serving, or 6% cff.
The meal as a whole is thus *very* low fat.
You're right about "good" fat versus "bad" fat -- too much is still
too much. At 34.3% cff the feta (un)cheese is definitely too high in fat to
be eaten as the bulk component of a meal, but as an ingredient it's aces.
Especially in the vegan arena.
Jacqueline
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