5-Ingredient Tofu Cream Cheese

I love bagels! I love that they are round, and they have a hole in the middle. My fridge doesn’t always have cream cheese, but it always has a block of firm organic tofu. So if I suddenly feel like a bagel, I will make this recipe and everything is ready to eat in 5 minutes.

On the topic of tofu, it’s a staple at my house. I grew up with tofu and I actually love the taste. However, some friends have told me that they don’t like the “tofu taste”. For a long time, I didn’t really understand what “tofu taste” they are referring to. Until one day, I saw a tofu press on Amazon, and I was thinking to myself what it would be used for.

I never purchased that tofu press; but, that night I placed a block of firm tofu between 2 flat plates and pressed on it to squeeze out as much water out as possible. I then stir-fried the tofu cubes as usual – and oh wow! So, the “tofu taste” actually is most concentrated in the tofu liquid; and once the liquid is removed, the remaining block of tofu actually tastes better somehow. Does it still taste like tofu? Oh yes – it is still made with soy bean! But if you were never a fan of tofu, perhaps try pressing the water out next time and it MAY change your mind.

My tofu cream cheese recipe yields about 1.5 cups of cream cheese. I usually place leftovers in small jars. They can last about a week in the fridge. Tofu tends to release liquid, so after a week, it separates. If you’re able to press more water out using a tofu press, it will last even longer. Each serving (2 tablespoons) of tofu cream cheese provides 3.7 grams of protein.

5-Ingredient Tofu Cream Cheese

Gloria Tsang, RD

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Prep Time 5 minutes mins

Ingredients

  

• 1 lb firm tofu ~450 g
• 2 tbsp nutritional yeast
• 2 tsp red wine vinegar
• 1 tbsp lemon juice
• 3/4 tsp salt
• chives optional

Instructions

 

• Squeeze as much water out as possible from the tofu. Alternately use a tofu press.
• Add all ingredients in a food processor. Blend well.
• Serve immediately. If you prefer cold, chill in the fridge for 2 hours.

Notes

Recipe yields 1.5 cups (~375 mL) of cream cheese. Keep in fridge for 1 week.

Gloria Tsang, RD

Alumni: University of British Columbia – Gloria Tsang is the author of 6 books and the founder of HealthCastle.com, the largest online nutrition network run by registered dietitians. Her work has appeared in major national publications, and she is a regularly featured nutrition expert for media outlets across the country. The Huffington Post named her one of its Top 20 Nutrition Experts on Twitter. Gloria’s articles have appeared on various media such as Reuters, NBC & ABC affiliates, The Chicago Sun-Times, Reader’s Digest Canada, iVillage and USA Today.