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Herbed Tofu Chèvre Cheese Recipe

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Herbed Tofu Chèvre Cheese

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1 6 oz. block Herbal San Diego Soy Dairy Tofu
1/4 cupplus two tablespoons extra virgin olive oil
2 tablespoons white miso
1 tablespoons sesame tahini
1 lemon
1 teaspoon sea salt
Fresh herbs for garnish
Assorted crackers


  1. Combine all ingredients in a food processor or high speed blender and blend until smooth.
  2. Transfer the cheese mixture to a piece of parchment paper or plastic wrap. Shape it by hand into a 3 x 8 inch cheese log. Chill for two to three hours or until firm.
  3. Preheat the oven to 350 degrees. Transfer the chilled cheese log onto a parchment lined cookie sheet and bake for 20 minutes. Remove the baking sheet from the oven and carefully roll the cheese log over to bake both sides evenly. Return the baking sheet to the oven and bake an additional 20 minutes or until lightly browned.
  4. Top the cheese with fresh herbs, serve warm or cold with crackers or bread. This cheese also makes a great substitute for feta in cold salads or pasta.
  5. Note
  6. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Appetizer
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