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I buy fresh tofu at least two times a week in an Asian supermarket. And this time it was so fresh, that it crumbled in my hand while putting it in a container for storing. Those crumbles reminded me of goat cheese and I instantly had the desire to have goat cheese on fresh bread.
So I thought about how to make vegan goat cheese from tofu. There has to be lemon, of course, and salt. But how does it get this tangy, musty note?
Miso ist a condiment paste that is the base for miso soup, a clear broth with veggies and noodles in it. Many people love miso soup and its tangy flavor. I don’t like it this much, but I instantly thought about it to season my goat cheese tofu.
The mousse is soooo yummy just after mixing. But I took it one step further and baked it in the oven. What can I say? The result is heavenly!
Have fun trying this recipe!
- 130 g (4.6 oz) fresh tofu from the Asian supermarket
- 2 tsp lemon juice
- 1 tsp white miso paste
- 1/2 tsp salt
- Blend all ingredients in a food processor until smooth. Scrape down from the sides from time to time. You can already eat the mousse like this.
- Pour the mousse into a heat-resistant dish and bake at 180° C (360° F) for 20 minutes until the surface is slightly brown.
- Spread the goat cheese tofu onto baguette slices and serve with salat, tomatoes and olives.