Miso-Tofu Cheeze

Yield: 1/4 pound

Prep time: 8 to 24 hours

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


  • 1/4 pound firm or extra-firm plain tofu Add to list
  • 2 tablespoons light, medium or dark miso, your choice Add to list


Place tofu on a small plate. Pat dry with a paper towel. Spread a thin layer of miso on all surfaces except bottom. Cover with a small bowl (not touching tofu). Leave undisturbed. Scrape off miso from a small area after a few hours and sample. Try leaving it longer, deciding when it is cured to your liking.

Concept: The enzymes in the miso soften and flavor the tofu, making an interesting, spreadable cheese. To use, remove all miso first.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: miso, tofu


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