Tofu chèvre log

Ever since going vegan, I've really been missing goat cheese and have been craving a big log of chèvre. I found the perfect recipe to make a whole log of tofu chèvre that tastes almost like the real thing! This is one of the many amazing recipes that can be found in the great "But I Could Never Go Vegan!" Enjoy this log in a variety of other recipes, as a spread on toast, or on its own.

Ingredients:

1 14 oz. block of extra firm tofu
1 ½ tablespoons of white miso
1 tablespoon of lemon juice
1 tablespoon of olive oil (more if needed)
1 teaspoon of tahini (or sesame seeds + a little extra if you don't have tahini)
¼ teaspoon of salt

Directions: 

Press the tofu for at least 1-2 hours. I do this by draining the block from water, wrapping it in a cheese cloth, and placing on a plate with a heavy kitchen item on top to press it down. This will dry it out and get all the water so it can become fully saturated with other flavors.

Once pressed, break it into pieces and add to a food processor. Add all other ingredients and blend well. If it doesn't bind well, add more olive oil and blend again.

Lay out a large piece of plastic cling wrap. Scoop the tofu mixture onto the plastic with a rubber spatula, getting every last bit. Form into a log about 8 inches long. Wrap with the plastic wrap and roll it out into a perfect log. Chill in refrigerator for 2-3 hours.

Once chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper and remove the log from plastic and place on sheet. Bake for 10 minutes, and roll over to get other side evenly and bake for another 10 minutes.

Allow to cool before serving. Place leftovers in an airtight container.