Not much of an introduction is needed here except for the fact that when I was not a vegan, I loved goat cheese, so naturally I jumped at the chance to make a tofu version. Enter this recipe for tofu chèvre from Keepin’ It Kind, which is a total hit in my household. Granted, the taste isn’t particularly spot on, but it still tastes good and it is absolutely versatile. In fact, because I use it on such a regular basis, there is almost always some of it in the fridge.
-Press 1 package of firm tofu by laying it out on a plate with a clean dish towel, wrapping the towel over it, placing something heavy on top, and letting it sit in the refrigerator overnight.
-Break the tofu into little pieces and place in bowl. Add 1 1/2 tablespoons white miso, 1 tablespoon olive oil, 1/2 tablespoon tahini, 1/2 tablespoon lemon juice, and 1/4 teaspoon sea salt. Use a hand processor to mix the ingredients together.
-Remove the mixture and shape it into a log shape on a sheet of saran wrap, wrapping it securely when done. Then place it in the refrigerator and let it chill for three to four hours.
-Place the log on a baking sheet and bake at 350 F (~175 C) for 20 minutes. Seal it in an airtight container and enjoy as a spread on breads or sandwiches, on pizza, with pasta or salads, and more.1 Comment