Keepin’ It Kind’s Tofu Chèvre

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.

Oh, and one more thing!  I was jazzed to learn that I was chosen to be featured as Sol Cuisine’s Blogger of the Month.  Here’s a link to their post about it if you’re interested in checking it out!


  1. says

    Oh my gosh, Cadry! I am sincerely flattered and so full of warm fuzzies right now, I feel like I might explode. I am so truly pleased that you and David liked the chevre so much and your kind words about Keepin’ It Kind have really warmed my heart. We are so much alike that as I read the words “It would also be easy to modify it with the addition of fresh herbs like dill, thyme, rosemary, or cracked pepper,” I actually have a mixed herb edition in my refrigerator, waiting to be baked. Thank you so much for your kindness and friendship! :-)

    • Cadry says

      Of course you have mixed herb edition in your refrigerator! Why am I not at all surprised? It’s been a real treat getting to know you and your blog. :)

  2. Dan says

    I have a simple tofu press called the EZ Tofu Press, they are on It has very few parts, so there are less things to break. It works faster than the xpress and is only $19.99 plus s&h. Maybe you can get one to replace yours.

  3. says

    This is the recipe that I will be making once I once and get settled in at my new place. I have had my eye on it once Kristy posted it. I heart Kristy. Not only is she a FABULOUS blogger with inventive recipes, she is just as beautiful and kind in person as you would expect (and more). I had the honor of meeting up with/having lunch with her last week (which your name was definitely thrown around–we both love you so!) So hurry and come visit, Cadry–you have 2 friends who are waiting to take you out to lunch :)

    • Cadry says

      I didn’t realize that you were moving. Good luck with that! How much would I love a lunch with the wonderfulness of both of you? That’s reason enough to snag a ticket to the West Coast!

      • says

        Do it! Do it!
        And I am just moving to Orange County. Not that thrilling really but still close enough to stop by in L.A. for lunch with the 2 of you :)

  4. says

    This looks so good and promising! I’m going to try it soon. And thanks for letting us know about Kristy’s blog; looks like a great one. I’ve already added it to my blog list.

    • Cadry says

      That’s great, Rose! I think you’ll really enjoy both the cheese and Kristy’s blog. She’s a positive spirit, just like you!

  5. says

    I’m so impressed with the appearance and description of the cheese. I’m going to head right over to Kristy’s blog for the recipe. Thanks!

    • Cadry says

      The consistency is really lovely. It has a bit of a cream cheese quality about it. My favorite part is how the outer edge gets crackly and dense while the inside stays smooth. Let me know if you try it!

  6. says

    Yum! So awesome looking! I’ll definitely be making this soon. Like everyone else thanks for sharing Kristy’s blog, it’s another one to add to my reader. And congratulations on being a featured blogger! :-)

    • Cadry says

      Kristy’s blog is definitely one worthy of the reader! I’m sure you’ll enjoy it. And thanks for the congratulations! It was a nice surprise.

    • says

      One of the times I made it, I pressed fresh thyme, rosemary, and cracked pepper into it before rolling it in plastic. I would definitely do that again. I love recipes that you can play with and do something different every time you make them. I think it’s the mark of a good recipe when no matter how you tweak it, it’s still delicious!


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