Equipment
* optional
Ingredients
Base
- 400 g extra-firm tofu, drained
Flavor Profile
- 15 g nutritional yeast
- 30 ml extra virgin olive oil
- 18 g white miso paste
- 15 ml lemon juice, freshly squeezed
- 1 lemon zest, finely grated
- 1 garlic, peeled
- 3 g salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Press the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place a heavy object (like a cast-iron skillet) on top for 15 minutes. This is crucial for preventing a watery final product.
While tofu presses, zest the lemon and squeeze the juice. Peel the garlic clove.
Break the pressed tofu into rough chunks and place into the food processor bowl. Add the nutritional yeast, olive oil, white miso, lemon juice, lemon zest, garlic, and salt.
Pulse the mixture 10-15 times. Stop to scrape down the sides with a spatula. Continue pulsing until the mixture resembles the crumbly yet spreadable texture of dairy ricotta. Do not over-process into a smooth paste unless a cream cheese texture is desired.
Taste and adjust seasoning. Add more lemon juice for brightness or a pinch more salt if the flavor feels flat. Transfer to a container and refrigerate for at least 30 minutes to let flavors meld before serving.
Chef's Notes
- White Miso (Shiro Miso) is preferred here for its delicate, sweet flavor. Red miso will be too overpowering and will darken the color of the 'cheese'.
- For a variation used in lasagna, pulse in a handful of fresh basil leaves or spinach during the final blending step.
- If you need a strictly Gluten-Free recipe, double-check your miso paste and nutritional yeast labels, as some brands are processed with barley or wheat.
- This base accepts herbs beautifully. Fold in chopped chives, parsley, or dill after processing for a herbed spread.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavor improves after resting for 2-4 hours.
Freezer: 1 month — Texture may become slightly spongier upon thawing; best used in cooked applications like lasagna after freezing.
