“Tofu cheese”,
It doesn’t sound like the most refreshing and fun thing in the world,
But this cheese definitely is!
Beyond its eternal creaminess and the fact that it integrates with e-v-e-r-y-t-h-i-n-g,
It’s one of the most available and stunning things I have at home.
I always have silken tofu packs in my cupboard.
Every time I make something that requires a creamy and indulgent ingredient on the side, I take out the tofu
cubes and make this cheese.
Sometimes I make it when I don’t have a muse and sometimes just when I want a good slice of bread and creamy cheese on top.
Why tofu and not regular cheese? simply because it’s more available for us, and nutritious in a more
balanced and healthy way.
Two seconds of work, and five days of fun waiting for you in the fridge for every meal.
Happy cream cheese days 🙂
Quick Tofu Cheese
Ingredients:
- 1 block silken tofu (silk or soft, it’s the same product)
- Juice out of ½ a lemon
- ½ teaspoon salt
- 3 tablespoons olive oil
- Add-ins to choose from according to your personal taste: 2 tablespoons of pesto / 1 teaspoon of paprika / 1 garlic clove / 5 dried tomatoes / 1 tablespoon olive tapenade / 1 teaspoon hyssop
Steps:
- In a bowl, put all the ingredients except the olive oil – the silken tofu block, lemon juice, salt, and the toppings (If you chose to add any) and grind well with a hand blender stick.
- Slowly drizzle the olive oil into our mixture while grinding.
- Taste and check if we don’t lack saltiness or acidity. If so, adjust and add a little salt or lemon juice and mix again until the desired taste is reached.
And that’s it, the cheese is ready 🙂
A little extra from me:
- The cheese can be kept in a sealed container between 4-5 days.
- It’s important to drizzle a little olive oil on top of the cheese to help keep it fresh in the fridge.
- This cheese is parve (According to Jewish dietary laws- kashrut).
- You can also make my Paprika Tofu Cheese (Click here to view the recipe).
- The cheese will work wonderfully with good bread (Click here to view the bread category).
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