I had so many plans for Keepin’ It Kind’s tofu chèvre. We were going to top pesto pizzas together, join forces in a grilled sandwich… Perhaps we could have made our dessert dreams come true with a bit of blackberry preserves on a toasted English muffin. Alas, it wasn’t meant to be. Once my husband and I paired it with garlic sourdough and a kale salad, that chèvre didn’t know what hit it. After lunch the next day and several crackers later, it was gone with only crumbs and satisfied smiles left as evidence.
I got hooked on Kristy’s blog a month or two ago, and I’ve made it a point to visit often to check out her tantalizing recipes, stellar photos, and best of all, the stories that make the food come to life. This was my first time making something from her blog, and we definitely did not go away disappointed. In her pre-vegan life, Kristy worked as a fromagier, and so it seemed only natural to sample one of her plant-based cheeses. This tofu chèvre has a delightful sticky smooth texture and a mild flavor that pairs well with more pungent tastes. A little tanginess from lemon juice, nuttiness from tahini, and salty umami from miso combined with tofu makes for a healthy and satisfying spread. It would also be easy to modify it with the addition of fresh herbs like dill, thyme, rosemary, or cracked pepper.
The recipe is surprisingly easy to come together. It just takes a bit of planning, as there are several steps involved. I gave firm tofu a substantial press via my old school method. (I wasn’t able to use my Tofu Xpress since one of its tabs broke off. At least it was doing what it loved most – pressing tofu – when it met its untimely demise. Rest in peace, TX.) After pressing, the tofu was combined with the other ingredients in a food processor, rolled into a log, and then refrigerated for several hours. Then it was baked for twenty minutes, left to cool, and then demolished with a little wooden knife for spreading. Kristy says that the chèvre will keep for three days. Not in my kitchen.
If you have greater self control than I do, I recommend trying one of the other tofu chèvre recipe possibilities on Kristy’s blog. If you don’t, well, there’s everything good about sliding it onto some crispy bread and downing it with a bowl of soup or a hearty salad. Patience be damned.