Daily Vegan Lunch for 7 February, 2013: Tofu Chèvre Pizza

tofu chèvre pizza

This recipe is adapted from Dairy Free and Delicious by genius chefs Jo Stephaniak and Bryanna Clark Grogan.

This recipe is hard to blend in a blender because it is so thick. I had to use my blending stick/wand thing.

Tastes eerily similar to goat cheese though, texture is dead on.

pic of blending stick


13 ounces firm or extra-firm silken tofu (the contents of one Mori-Nu brand aseptic brick)
2 tablespoons shiro (white) miso
1.5 teaspoons agar powder or 2.5 tablespoons agar flakes
2 tablespoons tahini or 2 tablespoons sesame seeds
4 teaspoons lemon juice
2 tablespoons vegetable oil
1/4 cup cashews
4 teaspoons lemon juice


Combine all ingredients in a small bowl or large measuring cup, blend with stick blender. Scoop out tofu chévre into a small pan on medium heat until it bubbles. Alternately, put it in the microwave for 3 minutes, stopping and stirring every minute. Once it has chilled, tofu chévre can be rolled into balls or logs.


1 pita bread, toasted
1/2 cup pizza or pasta sauce heated in microwave and spread on top
Dollops of tofu chévre

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