Tofu Chevre

Baked Garlic Tofu Chèvre

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 90 minutes
  • Yield: 4 people 1x


A delicious and creamy vegan substitute for goat cheese, this Tofu Chèvre is something you’ll make again and again.



  • 116 oz package tofu extra firm
  • 2 tbsp olive oil extra virgin
  • 2 tbsp white miso paste
  • 1 tbsp tahini
  • 1 tsp coconut aminos
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 2 large cloves garlic minced


Press the Tofu

  1. Before you begin you must first press the tofu to remove excess moisture. Slice the tofu in half, length-wise. Lay on clean dishtowel and cover with plastic wrap. Place something heavy over the tofu pieces (I used cans of food) for at least 30 minutes.

To Make the Chèvre

  1. Place all ingredients in food processor. Pulse until well-blended using a spatula frequently to scrape sides and bottom of processing bowl. The mixture should be smooth and creamy but not liquidy.
  2. Lay out a long piece of plastic wrap over a cutting board. Spoon mixture onto plastic wrap and fold it over the mixture creating a roll. Smooth the roll with your fingers and place in freezer to chill for 20 minutes.
  3. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Remove roll from plastic wrap and place on baking sheet. Brush roll with thin coat of olive oil.
  4. Cook for 20-30 minutes until roll starts to turn golden. Remove and let cool before serving.


The best way to serve Tofu Chèvre after it finishes baking is to chill for 2 or more hours in refrigerator so that it has a chance to set and doesn’t crumble when you cut it.

  • Category: Appetizer

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