1 cake extra firm tofu – Fresh Tofu brand is preferred
2 tablespoons Miso Master chickpea miso
2 tablespoons fresh lemon juice
sea salt to taste
¼ cup chopped cilantro (optional)
If you are not able to get Fresh Tofu brand tofu use an extra firm tofu and press overnight to remove excess water. Unfortunately, Nasoya tofu, even their extra firm, is a bit too soft and creamy for this “cheese.”
Fresh Tofu brand tofu does not need to be pressed.
To press tofu
Put two clean dishtowels on a cookie sheet or cutting board. Place the sliced tofu in a single layer on the towels. Top the tofu with two more clean dishtowels. Place another cookie sheet or cutting board on top. Place a weight on top. I use either a gallon jug filled with water or a cast iron skillet.
Make the tofu cheese
Using your hands, squish the miso, sea salt, lemon juice and cilantro thoroughly through the tofu.
While you can use this “cheese” right away, if you let it sit in a covered container in the fridge for a minimum of 24 hours up to 5 days, each day you will find it develops a more cheesy flavor.
Variations on a theme
Add any fresh herbs you like, either singly or a combination: parsley, basil, thyme, marjoram, oregano, lavender.
Finely sliced scallions are lovely in this.
Season with some garlic or onion powder or mix smashed roasted garlic in with the tofu when you schmoosh everything together.
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