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Baked Tofu Brie with Jam


Everything’s gunna BRIE alright! Yup, THIS vegan cheese deliciousness happened! VEGAN TOFU BRIE that’s so simple to make, takes the perfect shape, has a smooth and creamy texture, & do I even need to say it - tastes freakin’ awesome!! Bake it and serve it warm smothered in jam with crackers for a savory treat that satisfies! It'll impress all cheese connoisseurs while supporting a healthy lifestyle!


Vegan I Gluten-Free


Serves: 1 block of cheese

Time: 20 minutes + 6-8 hours setting time


16 ounces extra firm tofu

1/2 cup coconut yogurt (click here for recipe!)

1/3 cup coconut milk

1/4 cup coconut oil

1/2 lemon, juiced

2 tbsp. nutritional yeast

1/2 - 1 tsp. salt


2 tbsp. tapioca flour

1 tsp. agar-agar powder


Serve With

Vegan jam

Crackers



To prepare the cheese - Add all ingredients (except the tapioca and agar-agar) to a food processor or blender. Mix on medium high speed for 1 - 2 minutes, until smooth and creamy.


Taste and adjust the flavor to your preferences.


Add the tapioca and agar powder and blend until evenly mixed, 15 - 30 seconds.


Transfer the mixture into a sauce pan and heat over medium-high. Use a spatula to continuously stir. Once the mixture is boiling and beginning to thicken, reduce the heat to medium and simmer, stirring, for 3 - 5 minutes.


As the mixture thickens and easily pulls away from the pan it's ready to transfer into the cheese mold. Use a container the shape you'd like your cheese to set into. Place a cheese cloth into your mold and then transfer the mixture into the mold. Cover the top with the cheese cloth. Place in the fridge for 6+ hours to set.



To bake the brie - Preheat the oven to 175C/350F. Prepare a baking sheet with a silicone mat or parchment paper.


Take the cheese from the fridge and remove the cheese cloth. Place on the prepared baking sheet.


Bake the cheese until warm and puffy, 20 - 25 minutes.



To serve - Top your warm brie with jam and serve. Slice and serve your brie with crackers.


To store - Best served fresh after baking. Keep your baked tofu brie 1 day in the fridge or unbaked brie 2 - 3 days in the fridge.



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