Oil-free Tofu Farmer Cheese

A quick and easy sandwich-filler, cracker-topper or use to fill my vegan khatchapuri bread – this flavorful farmer cheese is a yummy multi-tasker.




  1. Cut off one-third of the block of tofu and crumble into a blender. Add the sunflower seeds (or cashew pieces), non-dairy milk, miso paste, vinegar, soy sauce, onion flakes, garlic and lemon juice and process until very smooth.
  2. Crumble the remaining two-thirds of the tofu into a medium-sized bowl. Add the lemon zest, cilantro and black pepper. Stir in the tofu-miso mixture; taste and adjust seasonings. Pour/scrape into an air-tight container. Let tofu cheese sit for several hours in the refrigerator, or overnight. The cheese will firm up as it sets.