Ffwd: A vegan twist on Lyonnaise Garlic and Herb Cheese
This did not last long my kitchen. I think I tried a little every time I opened the refrigerator door. Tossed in a salad, blended with pasta, dressed on crudite and slathered on a piece of naan, I loved it all. The only obstacle in my enjoying a bit now is I am out of tofu. The combination is such a delight with soybean curd, I am not sure I will ever bother to make it with ricotta or chevre.
12 oz Silken Tofu
1/4 red onion, mined
1 garlic clove, minced
3 tbsp Fines Herbs
1/3 the juice of a fresh lemon
2 tbsp Flaxseed Oil
salt & fresh ground pepper to taste
Chop tofu in tiny bits and then use a clever or spatula to smooth it out into a paste like testure. In a medium sized bowl mix everything together lightly with a rubber spatula. Adjust seasonings as needed, cover and refrigerate at least 3 hours. Add more salt and pepper, herbs or lemon to suit your taste.
Adapted from Dorie Greenspan’s Around My French Table.
More from this classic cookbook:
- Mussels and Chorizo with or without Pasta
- Cheese topped Onion Soup
- Roasted Salmon and Lentils
- Cheese Soufle
- Sardine Pate
Photo Credit: Julie T Cecchini
What a terrific idea!!
Posted by: Heather@French Press | 26 May 2012 at 12:01 AM
Heather it was a great idea, but then necessity is the mother of invention. I am in China with no cheese to be found....Tofu is everywhere!
Posted by: Terra Americana | 26 May 2012 at 12:12 AM
Like all the ways you tried this cheese spread. And your vegetarian version is great for our vegetarian friends, thanks for sharing your recipe.
Posted by: kathleen | 26 May 2012 at 12:21 PM
I like the tofu version - when I originally saw your title, I thought you were going to do something with cashews. Tofu was a nice surprise!
Posted by: Cher | 26 May 2012 at 09:12 PM
Cher, I am glad I choose tofu to, not so sure about cashews for this.
Kathleen, I hope you enjoy it!
Posted by: Terra Americana | 26 May 2012 at 11:08 PM
I just sent this on to my daughter who cannot find enough ways to do tofu. This is great, something I will even try. Thanks. Yours looks delicious.
Posted by: Mary Hirsch | 27 May 2012 at 03:07 PM
Nice adaptation! What is the bread you served it with? That looks especially yummy.
Posted by: Betsy | 27 May 2012 at 08:44 PM
Thank you Betsy. I have been experiment on Oasis Naan from Baking with Julia. It is a rice and sweet potato flour version. I will post it when I have it just right...It is such a burden, all this experimenting.
Posted by: Terra Americana | 27 May 2012 at 09:15 PM
Looks yummy! Curious about what type of silken tofu you used. Was it soft, firm or extra firm?
Posted by: Alyssa Boyle | 31 May 2012 at 10:28 AM
Alyssa, it was a soft tofu. I want to try firm when I have a hand. Blender to whip it.
Posted by: Terra Americana | 03 June 2012 at 04:47 AM