Tofu Roquefort

Name: Tofu Roquefort
Ingredients: 1 block of firm tofu (12-14 oz); 2 teaspoons sea or kosher salt, divided; 1 tablespoon cracked Szechuan peppercorns (or substitute); 2 tablespoons olive oil or more if needed

4 ingredients

4 steps

Ingredients

1 block of firm tofu (12-14 oz)
2 teaspoons sea or kosher salt, divided
1 tablespoon cracked Szechuan peppercorns (or substitute)
2 tablespoons olive oil or more if needed

Directions

1

Remove the tofu from its liquid and drain until no longer exuding any moisture.
2

Crumble the tofu into a bowl, making the pieces 1/2 to 1 inch. Add one teaspoon of the salt and gently toss to combine. Let set for 20-30 minutes and drain again.
3

Put the mixture into a plastic bag with a zip closure. Seal the bag, pressing to get the air out. Add more olive oil if you think it's needed to keep everything coated. Chill for a couple hours before using, if possible.
4

Mix this into a creamy dressing base, for example, a Ranch kind of base, or make your own favorite combination. Serve as a dressing on seafood salad or anywhere else you'd use Roquefort or blue cheese dressing.