Cob Loaf with Garlic Tofu Mozzarella
There’s nothing quite like the smell of warm bread wafting through your house, and there’s nothing quite like the taste of cheesy garlic bread. This vegan mozzarella is nut free so ideal for just about everyone to enjoy!
How long will it take?
20 minutes
What’s the serving size?
Serves 6
What do I need?
1 cob loaf
For the Tofu Mozzarella
- 450 g firm tofu
- 1 cup water
- ½ cup nutritional yeast
- ¼ cup tapioca flour
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp salt
- 2 cloves garlic, minced
How do I make it?
- Preheat oven to 180C.
- Line a baking tray with baking paper.
- Slice cob loaf three-quarters of the way through, then rotate loaf and repeat. Place loaf on prepared baking tray.
- Add all Tofu Mozzarella ingredients to a food processor and blend until smooth.
- Transfer Tofu Mozzarella to a saucepan over medium heat and cook, stirring frequently for 6 minutes or until thick and stretchy.
- Spoon Tofu Mozzarella onto the bread and bake for 7 minutes, or until the bread is lightly golden and the mozzarella is hot.
