Herby Tofu Cream Cheese on Toast with Mushrooms
We love that this simple meal proves just how good plant-based cooking can be. Tofu blends into a surprisingly creamy, tangy spread that’s rich in pla...We love that this simple meal proves just how good plant-based cooking can be. Tofu blends into a surprisingly creamy, tangy spread that’s rich in plant protein, with miso and nutritional yeast adding savoury flavour. Top with umami-packed mushrooms, or use as a dairy-free alternative to regular cream cheese. Read more We love that this simple meal proves just how good plant-based cooking can be. Tofu blends into a surprisingly creamy, tangy spread that’s rich in plant protein, with miso and nutritional yeast adding savoury flavour. Top with umami-packed mushrooms, or use as a dairy-free alternative to regular cream cheese. We love that this simple meal proves just how good plant-based cooking can be. Tofu blends into a surprisingly creamy, tangy spread that’s rich in plant protein, with miso and nutritional yeast adding savoury flavour. Top with umami-packed mushrooms, or use as a dairy-free alternative to regular cream cheese.
Plantpoints
protein
vegetables
spices
Plantpoints
protein
vegetables
spices
TRY MORE RECIPES like this
NUTRITION PER SERVING (Read more)
Notes
Keep any leftover tofu cream cheese in an airtight container in the fridge for up to 5 days.
Plantpoints
protein
vegetables
spices
Ingredients
Method
Gather and prepare your ingredients.
Break the tofu into large chunks and place in the bowl of a food processor. Add the nutritional yeast, apple cider vinegar, olive oil, onion and garlic powders, miso and chives; process for 2–3 minutes, until smooth. Gradually add the milk until the mixture reaches the desired consistency. Season to taste. Transfer to an airtight container and place in the fridge to chill until needed.
Heat a drizzle of olive oil in a large frying pan over medium heat. Add the mushrooms and cook for about 10 minutes, stirring frequently, until softened and reduced. Season to taste.
Place the toast on serving plates, spread generously with tofu cream cheese and pile on the mushrooms. Serve with a sprinkle of dried red chilli flakes, sliced spring onion and toasted sesame seeds.
Notes
Keep any leftover tofu cream cheese in an airtight container in the fridge for up to 5 days.
User comments (28)
Nice flavour, will use on rotation for this recipe and as sandwich filling.
Have made this twice now and really enjoyed it. Even my picky, not-very-adventurous with foods hubby liked it! The second time, I used fresh basil instead of chives. A very different taste but we're liking the variety. Give it a try!
I wasn't sure about this recipe at first, but it seemed so versatile that I wanted to give it a try. So glad I did! It's delicious! I ate it with the mushroom topping while my daughter topped hers with smoked salmon. Followed recipe as is. We had half the spread left, so I agree with the other reviews who mention the portions being very generous.
Delicious! 😋 I’m not a big fan of tofu but this is amazing! I didn’t have chives so used oregano. Thanks Team Ruby.
Tasted yummy and was very filling.
Great! Easy and yummy!
Was delicious. Used dried chives as no fresh and didnt need any milk.
Made 3 portions but it was enough for 6 people so we had 2 days in a row with variety of mushrooms. Really tasty, I used 7tbsp milk for the 3 portions. Will def make again.
OMG! I can’t believe I’ve made such yummy cream cheese!!! Even I skipped the onion/garlic powder but put spring onion in the tofu~~
I didn’t have bread/toast, so I pair them with baked potatoes, it’s awesome!
Thanks for the recipe!!! It’s very simple and yummy!!
This was soo tasty. I’m not usually a fan of tofu but I’m trying to make myself like it and this recipe has done the trick. So much flavour and with the mushrooms and sourdough, it really hit the spot. Will make this again. I made the 2 person portion but I’ve put the rest in the fridge for tomorrow. I think there are about 3 portions in the 2 portion amount!
I was very intrigued by this unusual recipe and am glad I gave it a go. I used Parmesan instead of nutritional yeast. I blitzed it in the Nutribullet and made a note to add the milk with all the other ingredients as it needed the moisture. It gave a generous 3 portions, and I spread it on a chickpea pancake (1/3 cup chickpea flour with 1/3 cup water). Will happily make it again, with a little more Parmesan.
Very yummy 😋 we have a nutribullet so the blending takes a bit longer. Once we added the plant based milk it was great. Ended up with leftover tofu cream cheese and wish I brought extra mushrooms. We did the x3 ratio.
Yummy! I added extra nutritional yeast to try and thicken up the tofu blend, because I added too much milk! Still, despite being a bit sloppy, the flavours were delicious end the recipe very easy to make. Just go easy on the milk.
Delicious over vegetables too.
This is absolutely delicious 😋 I used it instead of mayo to make an alternative coleslaw and it was sooo good 👍 😍
Tasted really nice . Super quick and easy to make . But I thought the warm toast and mushrooms with the cold tofu a bit strange .
A very enjoyable alternative to a cream cheese topping . I can't hav
Used red onion instead of spring onion , silken tofu instead of block and was really tasty - great on an oat wrap
This was really delicious! And nice and quick recipe 😊
Quick and super tasty lunch. Didn’t have chives so used spring onion tops instead. Seemed to work as it was delicious. Will definitely be making again!
Easy, quick and tasty. I will be making this one again.
A lovely Cafe type lunch! I used silken tofu and no milk. Worked out beautifully.
Tasty, versatile and quick to make! This is my go to vegan spread 😁👍!!
What a lovely, quick and easy meal to make with smashing results. Very tasty indeed 👍👍
Delicious, loved the tofu cream cheese, really good flavours and texture. I only used 1Tbsp milk as my tofu was quite wet - it made loads, so need a big slice of toast!
Didn’t have spring onions, so added leek a minute before the end of cooking.
Also cooked a few more mushrooms.
Very nice I made the tofu cream cheese the night before and I also used oat and seed bread come lunch it took me 5 minutes to fry the mushrooms and then ready to eat My sorts of lunch
Brilliant recipe! So easy and so tasty! Tofu cream cheese on its own would be a great spread for toast or crackers.
Could you use silken tofu and leave out the milk if it’s runnier?