Tuesday, February 12, 2013

creamy garlic tofu cheese with almond herb crust

I saw this recipe on the blog called chocolate and beyond and thought I'd give it a try. Mine didn't turn out as pretty as hers, but it was so tasty and relatively easy to make.

I made a couple of changes. I switched out almonds for the hazelnuts, much cheaper and you'd never know. I also left off the pepper, and only used one garlic clove, which I felt was plenty.

For the cheese:
1 14oz firm tofu
1 cloves garlic
2 tablespoons white miso paste
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
½ teaspoon sea salt

For the crust:
1/3 cup hazelnuts
1 tablespoon Herbes de Provence
¼ teaspoon sea salt

Press the tofu by placing it in a colander and covering with plastic wrap. Place the colander in a bowl and lay on top of the wrap several cans (or some other weight) and place everything in the refrigerator for at least 4 hours, or over night.
Grind the nuts and spices in a blender, or bullet, and set aside.
Place the garlic in a cuisinart to mince and then add the tofu, miso, oil, lemon juice, and salt. Blend until smooth. You'll have to stop a couple of times and scrape down the sides of the bowl. Pour out onto a piece of plastic wrap and shape into a tube. Twist the ends of the plastic and refrigerate again for about an hour. Take out of the fridge, unwrap and sprinkle with the ground spices and nuts, roll the tofu around until it's all covered. Bake at 375 for 25 minutes.
You can check her website for more pictures. I feel like I didn't press mine well enough and that's why it split.

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