You Won’t Believe It’s Not Cream Cheese

One of 101 Menu Ideas for Summertime: Creamy Smoked Tofu "Cheese" with Grindstone Bakery's 100% Rye Bread


If you’re like me and  crave something delicious and nondairy to spread on bread, here’s an answer: smoked tofu “cheese” you can make at home in only a few minutes. Once you’ve assembled the ingredients, you just buzz them in a food processor until they reach the consistency of whipped cream cheese.  Serve with crackers or very good bread.  Here I used Grindstone Bakery 100% Rye Bread, a phenomenally delicious organic loaf baked in a wood-fired brick oven. Although Grindstone breads are at the high end price wise, I commend them to you because Grindstone’s superb ingredients and craftsmanship make their breads an excellent value (sometimes the more expensive product really is better). So far their breads are sold retail only in the North Bay, East Bay and San Francisco, however, you can order on line and their website is well worth a look. My recipe for smoked tofu cheese is after the jump…CREAMY SMOKED TOFU “CHEESE

Makes 1 1/4 cups

4 ounces smoked tofu, coarsely chopped (I  used the widely available Soy Deli Mesquite Smoked Tofu)

7 ounces (1/2 package) firm tofu

1-2 cloves garlic, peeled

2 tablespoons white miso

1 tablespoon umeboshi vinegar

2 teaspoons olive oil

1 medium green onion, washed, trimmed and chopped

black pepper (to taste)

Everything goes into a food processor.  Process until the tofu “cheese” attains a smooth and creamy texture.  Taste, and check seasoning.  Better if made ahead of time and given a chance to mellow in the fridge. Serve with premium quality crackers or bread. Keeps 4-5 days in the fridge.

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