Tofu And Cheese: Perfect Pairing Partners

Tofu is a versatile ingredient that can be used to make a variety of vegan cheeses. From tofu feta to tofu cream cheese, there are many options for those looking for dairy-free alternatives. Tofu is flavourless and comes in a variety of textures, making it a great base for vegan cheeses. It can be combined with ingredients like tahini, lemon juice, olive oil, and salt to create a thick, creamy texture similar to regular cheese. Additionally, tofu is a good option for those with nut allergies or those looking for a more affordable alternative to cashew-based vegan cheeses. With the right techniques and ingredients, tofu can be transformed into a delicious and versatile vegan cheese.

Tofu feta cheese

Ingredients and Preparation

To make tofu feta cheese, you will need firm or extra-firm tofu as your base. Silken tofu is not recommended as it crumbles easily. Press the tofu for at least 30 minutes, or ideally for an hour, to remove excess moisture. This can be done by wrapping the tofu in a clean towel and placing something heavy on top to squeeze out the water.

For the flavouring, a combination of nutritional yeast, olive oil, lemon or lime juice, salt, and pepper is commonly used. Additionally, apple cider vinegar, white miso paste, and herbs such as oregano or dill can enhance the flavour and give it an authentic feta-like tanginess.

Making the Cheese

Once your tofu is pressed and your ingredients are gathered, cut the tofu into small cubes or crumble it, depending on your desired texture. Mix all the remaining ingredients in a large bowl or container, adding the tofu last. Cover and refrigerate for at least two hours, but preferably overnight, to allow the tofu to marinate and absorb the flavours.

For a firmer texture, some recipes suggest baking the tofu mixture in an oven-proof dish at 400°F (200 °C) for 35 minutes. This will give you a feta-like cheese that can be cubed or crumbled and is perfect for salads or mezze platters.

Storage and Serving Suggestions:

Tofu mozzarella

Ingredients

• Nutritional yeast flakes: For a cheesy umami flavour.
• Tapioca starch/flour: This gives the cheese its stretchy, gooey texture.
• Lemon juice: For a tangy flavour.
• Vinegar: Rice vinegar or apple cider vinegar is often used to add some extra tang.
• Oil: A neutral vegetable oil is added for authenticity, as cheese is mostly fat.
• Sweetener: Agave syrup or sugar is sometimes added to tofu mozzarella.

Method

The process of making tofu mozzarella is relatively simple:

• Assemble the ingredients and blend them together until smooth.
• Transfer the mixture to a saucepan and cook over medium/low heat, whisking constantly to avoid burning.
• The sauce will thicken and become stretchy. It is then ready to be used or stored in the fridge.

Storage

Vegan tofu cream cheese

Ingredients

• Firm or extra-firm tofu
• Lemon juice or apple cider vinegar
• Refined coconut oil
• Nutritional yeast
• Salt
• Flavor add-ins (e.g. chives, onion, strawberries, pecans, maple syrup, garlic, dill, vegan bacon, bell peppers, carrots)

Instructions

• Remove the tofu from its package and pat dry with a clean tea towel.
• Let the tofu come to room temperature for about 30 minutes.
• Break the tofu into large chunks and place them in a food processor along with lemon juice, melted coconut oil, nutritional yeast, and salt.
• Blend the ingredients until smooth and creamy.
• (Optional) Add flavor boosters of your choice and blend again.
• Refrigerate for 30 minutes to help the mixture firm up, or serve immediately.
• Store in a covered container in the refrigerator for up to a week.

Tips

• Silken tofu will result in a much more liquidy consistency, so it is best to use firm or extra-firm tofu.
• For a completely neutral flavor, use refined coconut oil. Unrefined coconut oil will give a coconut taste to the cream cheese.
• If you don't have a food processor, you can use a blender instead, but you will need to stop and scrape down the sides more often.
• For a sweet flavor, add 1/4 to 1/2 cup of powdered sugar, depending on how sweet you want it.

Flavor Ideas

• Strawberry: Add 1 cup of chopped strawberries and 1/4 cup of powdered sugar.
• Maple Pecan: Add 3 to 4 tablespoons of maple syrup and 1/2 cup of chopped pecans.
• Chive and Onion: Add 1 teaspoon of onion powder and 4 tablespoons of chopped chives.
• Bacon Scallion: Add 1/2 cup of crumbled vegan bacon and 4 tablespoons of chopped scallions.
• Vegetable: Add 1/2 teaspoon of garlic powder, 1/4 cup of chopped fine red bell pepper, 1/4 cup of finely chopped carrots, 2 tablespoons of chopped chives, and 2 tablespoons of chopped small red onion.

Tofu scramble with cheese

Ingredients

• 2 blocks of firm or extra-firm tofu, crumbled
• 1 green bell pepper, diced
• 4 scallions, thinly sliced
• 15 oz can of diced tomatoes, drained
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric
• 1/2 cup shredded cheddar or Swiss cheese
• Freshly ground black pepper, to taste
• Salt to taste
• Oil for cooking

Optional ingredients

• Black salt
• Avocado slices or homemade guacamole
• Extra salsa
• Hot sauce or taco sauce
• Sour cream
• Breakfast potatoes, toast, or fruit
• Salsa
• Hot sauce
• Fresh cilantro
• Spinach
• Basil
• Nutritional yeast

Method

• Prepare the tofu by pressing it to remove excess moisture.
• Once your tofu is well pressed, crumble or chop it into small bite-sized pieces.
• Add oil to a large skillet over medium heat. Saute the crumbled or diced tofu with the bell pepper and scallions until the tofu is lightly browned.
• Add the tomatoes, garlic powder, onion powder, and turmeric, stirring to combine well. Cook, tossing, for another 6 to 8 minutes until hot and cooked.
• Season generously with salt and pepper and top with the cheese just before serving.

Tips

• Firm or extra-firm tofu is recommended for this recipe as the firmer texture stands up better to sauteeing and is good at mimicking the texture of scrambled eggs.
• Like most vegetarian and vegan tofu recipes, this tofu scramble recipe will turn out best if you press the tofu first. The more water you gently press out of it, the more delicious marinade it can soak up.
• You can turn tofu scramble recipes into breakfast burritos by adding a bit of extra cheese and some more breakfast burrito toppings.
• You can also add black salt to give it an eggy flavor.

Tofu ricotta cheese

Ingredients

• Firm or extra-firm tofu
• Nutritional yeast
• Lemon juice or apple cider vinegar
• Salt
• Garlic powder
• Onion powder
• White miso paste (optional)
• Olive oil (optional)
• Dried basil, oregano, parsley, or Italian seasoning (optional)

Method

• Chop the tofu and add it to a food processor or high-speed blender.
• Add the remaining ingredients and blend until smooth.
• Use the ricotta as you would traditional dairy ricotta, for both sweet and savory dishes, or as a spread or dip.

Storage

• Refrigerator: store leftovers in an airtight container for up to 5 days.
• Freezer: store in an airtight container for up to 2 months. Thaw in the refrigerator overnight.

Tips

• If your ricotta is too dry, add a little water or non-dairy milk.
• If it's too watery, add more tofu until you reach the desired texture.
• For sweet dishes, reduce the amount of salt in the recipe.
• If you don't have a food processor, you can use a blender, fork, or potato masher instead.

Serving Suggestions

• Dip with crudités or vegan bread
• Spread on crackers or vegan pizza
• Add to pasta recipes like vegan stuffed shells or lasagna
• Use in recipes that call for ricotta cheese, such as ricotta-stuffed mushrooms or vegan baked ziti

Frequently asked questions