Herby Tofu 'Cream Cheese'
This creamy, herby tofu 'cream cheese' is naturally high in protein, ready in just 10 minutes and wonderfully versatile. Try basil, chives, dill or your own favourite combination of herbs. Perfect for bagels, toast, sandwiches and crackers.
Ingredients
- 200 g / 7 oz firm tofu (see Notes)
- ½ TBSP white miso
- 1 TBSP apple cider vinegar (or substitute with fresh lemon juice)
- 1 TBSP neutral-flavoured oil (such as light olive, rapeseed or sunflower oil)
- ¼ tsp salt or to taste
- 2 TBSP finely chopped fresh herbs (or more!), such as basil, chives or dill
Optional flavour add-ins
- ¼ – ½ tsp onion powder or granules
- ¼ – ½ tsp garlic powder or granules
- ¼ tsp dried dill (my favourite!)
Instructions
- Drain the tofu, gently squeeze out any excess water, then pat it dry with a clean tea towel or kitchen paper.
- Break the tofu into chunks and place it in a food processor. Add the white miso, vinegar, oil and salt, then blend until smooth and creamy, stopping to scrape down the sides as needed. (Alternatively, use a stick blender and a bowl.)
- Blend in any optional flavour add-ins, if using.
- Taste and adjust the seasoning if needed. You may wish to add a little more salt or vinegar/lemon juice to suit your taste.
- Fold through the chopped fresh herbs.
- This herby tofu ‘cream cheese’ can be eaten straight away, but it is best chilled for a couple of hours to allow the flavours to meld. When chilled, the texture will also thicken up slightly.
Notes
Tofu: Firm tofu gives the creamiest texture, though extra-firm tofu works well too. If using extra-firm tofu, you may wish to add a little extra oil and blend for longer to achieve a creamier consistency.
Storage: For the best flavour and freshness, store in an airtight container in the fridge and enjoy within 2 days (or according to the storage instructions on your tofu packaging).
Tried this recipe?Let us know how it was!