TOFU CHÈVRE
Calling this chèvre might be a slight exaggeration, but this recipe makes a rich tasting spreadable cheese that’s totally addictive. I liked it fresh, but author Kristy Turner suggests baking it so the log of chèvre develops a light brown crust.
1 (14-ounce) block extra
firm tofu
1 1/2 tablespoons white
miso
1 tablespoon lemon juice 1 tablespoon extra virgin olive oil, or more as needed
1 teaspoon tahini
1/4 teaspoon salt
Open the package of tofu and drain the water. Arrange paper towels or a dishtowelonaplateand put the tofu on top. Cover with another dish towel or paper towel and place a weight on top. Press the tofu at least one hour, preferably two. Drain off any liquid.
After the tofu is pressed, break it into pieces and place in the bowl of a food processor. Add miso, lemon juice, olive oil, tahini and salt. Process until a smooth ball forms, pausing to scrape the sides as necessary. If it doesn’t come together, add more oil, 1/2 teaspoon at a time, until it does.
Lay out a large piece of plastic wrap. Scoop the tofu mixture onto the plastic wrap and form it into a log about 8 inches long. Wrap completely with the plastic wrap and roll it a little more to perfect the shape. Chill in the refrigerator at least two hours. You can use the chèvre at this point, or bake it using the directions that follow. Preheat the oven to 350 degrees.
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. Makes: 14 ounces Per ounce: 30 calories (percent of calories from fat, 53), 2 grams protein, 1 gram carbohydrates, trace fiber, 2 grams fat (trace saturated), no cholesterol, 124 milligrams sodium.
— Adapted from a recipe in “But I Could Never Go Vegan! 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner” by Kristy Turner ($24.95, The Experiment).