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
- 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
- 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.