Tofu Chèvre
Kristy is passionate about her vegan lifestyle. Follow her blog Keepin' It Kind.
Gluten-Free, Nut-Free
One of my biggest fears when going vegan was that I’d never have another cheese plate again. One of my favorite pastimes was eating fancy cheese and sipping wine, and I thought for sure those days were done. Luckily, I quickly discovered I could make a vegan cheese plate I liked even more than the old dairy stuff. Tofu Chèvre is a great go-to easy cheese to plate up with crusty bread, fruit, and nuts. It does involve several hours of down time, but it totally pays off when you pull this creamy log of vegan goodness out of the oven. It’s great in any recipe when you would normally use goat cheese.
- Prep 10 minutes
- Cook 20 minutes
Ingredients
- One 395 g (14-ounce) block extra-firm tofu
- 22.5 ml (1½ tablespoons) white miso
- 15 ml (1 tablespoon) lemon juice
- 15 ml (1 tablespoon) extra-virgin olive oil, or more as needed
- 5 ml (1 teaspoon) tahini
- 1.2 ml (¼ teaspoon) salt
Preparation
1. Press the tofu at least 1 hour, preferably 2.
2. After the tofu is pressed, break it into pieces and place in a food processor. Add the remaining ingredients and process until a smooth ball forms, pausing to scrape the sides as necessary. If it doesn’t come together, add more oil, 2.5 ml (½ teaspoon) at a time, until it does.
3. Lay out a large piece of plastic wrap. Scoop the tofu mixture onto the plastic wrap and form it into a log about 20 cm (8 inches) long. Wrap completely with the plastic wrap, and roll it a little more to perfect the shape. Chill in the refrigerator 2 to 3 hours.
4. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat. Remove the log from the plastic wrap and place on the baking sheet. Bake 20 minutes, rolling it over once halfway through the baking time to ensure even cooking. Remove from the oven when the log is firm and slightly tan on the outside but still slightly soft to the touch. Let cool completely before serving. If not serving immediately, store in an airtight container and chill up to 3 to 4 days.
Kristy Turner
A self-described former “die-hard cheese nerd,” Kristy Turner is now the writer, recipe developer, and food stylist behind the vegan food blog Keepin’ It Kind. Once a professional fromagier and mutterer of the words, “I could never be vegan,” Kristy now loves her compassionate lifestyle and works with her photographer husband, Chris, to make veganism accessible, fun, and delicious for everyone.
Photo credit: Chris Miller
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