Tuesday, March 20, 2007
Dill Tofu "Uncheese"
One of my favorite places to eat when I just moved to Tel Aviv was Taste of Life, run by the Hebrew Israelites. This is a fascinating community of folks of African ancestry who live mostly in Dimona, a town more toward the south, and who abide by vegan nutrition principles as part of their spiritual practices. It's a tiny place, but one that was offering tofu cheeses and patties long before these creative dairy and meat alternatives were popular in Tel Aviv. While the Hebrew Israelites refrain from meat and dairy for spiritual reasons, it is well known today that dairy allergies are quite common among folks of African ancestry, so there may be very good health reasons for their abstinence, too.
My favorite dish there was their tofu "uncheese" with dill, and I would buy small containers of it and snack on them on my way home... nothing would be left by the time I arrived to my fridge.
I've just managed to recreate the recipe, and here is my version, for your enjoyment.
200 gr soft tofu
4-5 tbsp fresh dill (big heaping fistful of chopped herb)
5 garlic cloves (don't be shy with the garlic on this one)
juice from 1 lemon
pinch of salt and black peppper
Place dill and garlic in food processor, pour lemon juice in, and chop up; add tofu, cut into cubes, then process again until smooth or a bit chunky. Add salt and pepper to taste.