Miyoko Schinner

Tofu Cheese

Preparation info
  • Makes about

    1 pound

    • Difficulty

      Easy

Appears in
Artisan Vegan Cheese
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

This was the very first vegan cheese I ever made, over thirty years ago. After a week of marinating, the tofu develops a spreadable, buttery, cheeselike consistency. It’s wonderful alongside grilled veggies and on croûtes, or served in croustade. It can also be blended to make aïoli, salad dressings, and sauces.

Ingredients

  • 1 cup medium brown miso
  • ½ cup dry white wine
  • ¼ cup

Method

  1. Make the marinade.

    Put the miso, wine, and mirin in a shallow pan and mix with a whisk or fork until thoroughly blended.

  2. Marinate the tofu.

    Submerge the tofu slices in the marinade, making sure all of them are well coated on all sides. Cover and refrigerate for 1 week. Remove the tofu from the marinade gently, as it will