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Mixed herb and garlic chèvre
Use pantry staples and a food processor to make your own artisanal herb and garlic chèvre.
Ingredients
- 8 oz (225 g) extra-firm tofu, pressed and coarsely chopped
- 3⁄4 teaspoon (3 mL) sea salt
- 1⁄2 teaspoon (2 mL) onion powder
- 1⁄2 teaspoon (2 mL) garlic powder
- 2 teaspoons (10 mL) refined coconut oil (approx.), melted
- 1 teaspoon (5 mL) freshly squeezed lemon juice
- 1 teaspoon (5 mL) apple cider vinegar
- 1⁄4 teaspoon (6 mL) dried basil, divided
- 1⁄4 teaspoon (6 mL) dried parsley, divided
- 1 teaspoon (5 mL) dried dill, divided
- 1 teaspoon (5 mL) dried oregano, divided
Directions
- In the food processor, place tofu; process until crumbled, stopping the motor and scraping down the sides of the bowl as needed. Add sea salt, onion powder, garlic powder, coconut oil, lemon juice and apple cider vinegar; process until smooth ball forms. If the mixture does not come together easily, add an additional one teaspoon of coconut oil at a time until it does.
- Using your hands, break the ball up in the food processor bowl and sprinkle in half a teaspoon of basil, half a teaspoon of parsley, one-quarter teaspoon of dill and one-quarter teaspoon of oregano overtop. Pulse to combine.
- In a small bowl, combine the remaining basil, remaining parsley, remaining dill and remaining oregano. Set aside.
- On a clean surface, scoop out the tofu mixture and form it into a log about six inches long and four inches wide. Lay down a large piece of parchment paper or plastic wrap and sprinkle with the reserved herb mixture. Gently roll the tofu in the herbs to coat the sides completely. Tightly wrap up the tofu in the parchment paper and place it in the fridge to chill for at least 30 minutes or up to one week.
- Plate alongside your favourite crackers, veggies and fruit or crumble over salads. Enjoy!
Courtesy of The Edgy Veg Easy Eats by Candice Hutchings © 2022 www.robertrose.ca. Reprinted with permission. Available where books are sold.
