Easy Homemade Vegan Cream Cheese

On Saturday I stopped into the most adorable Italian bakery (Prato) and bought myself a giant loaf of still-warm multigrain bread. It was so fresh and so tasty and it was the best $3.80 I’ve spend in a while.

Easy Vegan Tofu Cream Cheese Recipe

Naturally, everything I’ve eaten since purchasing said loaf has revolved around things to eat with bread. I didn’t have any avocados (boo), nor vegan cream cheese (double boo) and wanted something savory to eat with my bread.


So I decided to use some tofu to make a plant-based whipped cream cheese spread. I figured, if delis can make cream cheese out of tofu, so can I. So there.

homemade vegan cream cheese

Now. I whipped this cream cheese up with a whisk because I don’t have my food processor with me in NJ yet. I keep forgetting to bring it out here and am setting a reminder to do so when I come back from spring break.

whipped tofu

Anyways, whipping the tofu gave me a whipped fluffy texture, like a whipped cream cheese.

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Baked Buffalo Tofu Bites

Look! A recipe that isn’t dessert! Oh JOY!

EASY vegan BAKED tofu buffalo bites

Haha I’m not sure why I wrote that…I’ve posted many non-desesrt or non-baked good recipes in my day. It just seems like lately desserts have been the kbaked.com trend (other than these nom nom baked plantains).

tofu prep

Back to the topic at hand: Baked Buffalo Tofu Bites. I made these after mentally toying with the idea for a few weeks now. Personally, I love any food or dish that is essentially a vehicle to eat an excessive amount of hot sauce. And while I do love cauliflower wings, I wanted to play around with buffalo sauce + tofu.

buffalo tofu

Anyone else just really love tofu? My theory is that if you don’t like tofu, you haven’t had it prepared well.I love it so much I can literally eat it plain with salt. That’s a little extreme for most people, but I am a tofu fiend for sure.

buffalo tofu marinating

The tofu and hot sauce lover that I am, I finally decided to pair them together. The result was stellar. So good, in fact, after testing only once, I immediately declared them blog-worthy, grabbed my camera, and just a few hours later here we are.

Vegan Baked Tofu Bites

These bites are blissful. Crispy on the outside, soft and creamy on the inside. And oh, so tangy and good!

Vegan Dipping Sauce for buffalo wings

To get the texture and flavor I desired, I first drained and pressed the tofu for about 4 hours before marinating overnight. This is optional and something I only did because I happen to be on break from school and have more time than usual on my hands.

EASY Vegan Baked Buffalo Tofu Bites

Skipping pressing the tofu and marinating for an time longer than an hour will totally work. You could even skip marinating all together if you wanted to, and simply drench the baked tofu in the marinate after baking.

marinating buffalo tofu

Another new tofu technique I toyed around with for these was the addition of a coating of cornstarch on the tofu cubes. I had read that lightly coating tofu in cornstarch enhances the crispness of the tofu’s exterior. What I read was correct. Highly recommend this technique if you’ve never tried it.

Easy VEGAN buffalo tofu bites

I also used what I had on hand to whip up a quick, cooling dipping sauce by combining plain unsweetened vegan yogurt (I used KiteHill Greek Style unsweetened yogurt) + some seasonings. You could also simply use vegan bottled ranch or regular ranch if you’re not vegan. Or a blue cheese dip. I personally hate blue cheese-flavored things, but you do you.

Easy Cool Vegan Dipping sauce

If you like hot sauce, even just a little bit, you should really give these a whirl. They are so, so easy, and so SO good. Crispy, tangy, chewy, creamy, spicy, addicting little bites of heaven!


Easy Baked Buffalo Tofu Bites

Prep Time:  1 hour
Bake Time: 30-40 minutes
Servings: 2 people


Buffalo Bites:

  • 1 16-ounce container firm tofu (I used Organic firm from Trader Joe’s – the one in the pink package)
  • 3/4 cup Frank’s Red Hot Buffalo Sauce, divided
  • 1/4 cup water
  • 1 tablespoon + 1 teaspoon vegan butter, divided
  • 2 tablespoons cornstarch

Dipping Sauce (OR sub Vegan Ranch):

  • 6 ounces unsweetened Greek-style non-dairy yogurt
  • 1 teaspoon seasoning blend like Ranch seasonings (I used Trader Joe’s 21 seasoning salute)


  1. Remove tofu from package and drain excess liquid.
  2. If pressing, place tofu block between two plates and place 2-3 cans on top. Place in refrigerator for 3-4 hours and drain additional water. You can skip this step if short on time.
  3. Cube tofu into 1 inch cubes and place in a Tupperware container or baking dish large enough that cubes are close but not stacked.
  4. Prepare marinade by combining 1 tablespoon melted non-dairy butter with 1/2 cup hot sauce + 1/4 cup water. Mix. Pour over tofu. Cover tofu.
  5. Place tofu in the refrigerator for 1-8 hours (or overnight).
  6. Preheat oven to 400 degrees Fahrenheit. Remove tofu from refrigerator and transfer to a bowl. Add cornstarch and gently toss until all tofu is lightly coated.
  7. Line a baking sheet with a Sil-pat or parchment paper. Transfer tofu to baking sheet, spaced evenly.
  8. Bake tofu for 30-45 minutes, until crispy on the outside, flipping halfway through.
  9. Meanwhile, combine remaining 1/4 cup hot sauce + 1 teaspoon melted non-dairy butter. Use to drench tofu immediately after removing from the oven.
  10. Serve immediately.

Herby Tofu Feta

Feta: a cheese I never really purchased, but enjoyed when it was used as a seasoning. Tofu: something I have always adored plain and/or manipulated. Tofu feta: a fun experiment I simply had to try one day and have loved ever since.


So here we are: Herby marinated tofu feta. Are you ready for this? I hope you’re ready for this.


Simply to prepare, and full of flavor, this stuff is good on salads, pasta, pizza, sandwiches, avo toast — you pretty much can’t go wrong.

Tofu Feta Kbaked

Does it taste like authentic feta? No. And I’m not going to lie to you about that. This isn’t really a good substitute if you’re craving hardXcore cheese. For that I’d reccomend buying an aged plant-based cheese or actual feta.


This IS a delicious, protein-packed, flavorful way to eat tofu and something I am going to be making regularly from now on.

I used Trader Joe’s 21 Seasoning Salute as a shortcut. If you’ve never had it, it is delicious. I add it to so.many.things: like vinaigrettes and roasted veggies. SO GOOD. If you don’t have it, I listed easy swaps.



Make this and add it to your next salad or Greek salad. Then HMU on Insta and let me know what ya thought!


Tofu Feta

Prep Time:  minutes
Cook Time: 0 minutes, but at least 2-4 hours for chilling
Servings: about 4


  • 1 12-16 ounce package tofu
  • juice of 1 large lemon
  • 1/4 cup water
  • 2 tablespoons cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon Trader Joe’s 21 seasoning salute (or, 1/4 tablespoon) garlic powder, 1/2 teaspoon oregano, and 1/2 tablespoon dried basil)
  • pinch sugar
  • 1/2 teaspoon salt


  1. Drain and press tofu with a paper towel. You want to remove excess moisture.
  2. Cut tofu into small cubes.
  3. Combine lemon juice, water, vinegar, nutritional yeast, olive oil, oregano, sugar and sea salt.
  4. Place tofu into marinade and allow to marinate in the refrigerator for 2-3 hours, or longer if desired.
  5. Serve on top of salads or with pasta. Store in the refrigerator for up to 2 days.

Ginger Miso Soba Noodle Soup with Wasabi Tofu

All aboard the hot mess express! Choo-choo we’re chuggin’ along. What mess, you ask? Well, let’s see. I move across the country in 5 days with zero help, I haven’t packed (but I did do some laundry! – #win), I don’t have an apartment to move into when I get there, AND I have about a million things to do before I leave, including work on Saturday. Heyyyyy reality, it’s really nice to ignore you.

Ginger Miso Soba Noodle Soup with Wasabi Tofu-Vegan

Also, a massive wrench was just thrown into my life and everything is more complicated now. People keep asking me “What are you going to do?” to which I respond, “Go get an iced coffee and chill.” And that’s about all I can handle right now. Hi, adulthood, you scare me.

Ginger Miso Soba Noodle Soup with Wasabi Soy Tofu - Vegan

Anyways, when it comes to crazy times, nothing comforts me more than baking, and/or making a nice home-cooked meal. Home-cooked meals = comfort x 20. Even when you cook it yourself. It can’t be beat.

So the Recipe Redux challenge for August was, “Back to the Table,” and asked contributors to share a recipe that was either an old family favorite or a current family favorite – just something that brought or brings your family together as school and fall and reality sink back in. Speaking of school, hellooo graduate school at Columbia University, I’ll see you Monday! And hopefully maybe I’ll have an apartment by then…

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan .

Anyways, my mom used to make the most amazing home cooked meals ever! Favorites were always her pastas and soups (she kicks BUTT at those), and other dishes full of perfectly cooked or roasted vegetables nd homemade salads with homemade dressing and berry crisps for dessert. Yum. You raised me well, mama. Thanks.

Life is much different now than back when I could sit with a family of four and eat. Lots has changed. And family meals have taken on a new meaning. I did actually live with my mom this year, and we actually did share a lot of dinners. But now-a-days with a different family structure and just the two of us, “family dinner,” has a much different meaning.

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan

My mom isn’t really  able to cook much anymore, so we made a lot of simple things and/or went out to sushi. Every Monday and Tuesday is half-price sushi and hibachi and ramen and noodle bowls an excellent Japanese place nearby. So right now, to me, family meals mean Japanese.

No complaints; I love Japanese food. It’s simple, clean, and allows flavors to speak for themselves. The weekly-Japanese dinners inspired this meal, as now I associate Japanese food as mommy time.

Miso Ginger Broth

So here is a big bowl of delicious soba noodles in an umami ginger miso broth. I bought mine at Trader Joe’s. I then added some marinated Wasabi Baked Tofu because marinated baked tofu is delicious and I just found wasabi paste on clearance at Target for $0.84 and felt like I won the lottery. WHOO! I love wasabi. #feeltheburn.

This dish probably is not in anyway authentic Japanese cuisine (just like chicken parmesan is faux-Italian), but hey – it’s inspired by Japanese flavors and my current definition of a family dinner. Hope you enjoy! And if you like Japenese-ish things, check out this Miso Ginger Baked Tofu, this Miso Hummus,  or these Soba Noodle Asian Kale Salad with Soy Ginger Dressing. Yums.

Prep Time: 20 minutes
Cook Time: 30-45 minutes
Level: Easy

serves 2-3 as entree, 4 as side

Ingredients – Ginger Miso Soba NoodleSoup:

  • 32 ounces (1 box) Ginger Miso Broth (from Trader Joe’s – you can substitute other miso broth and add additional ginger) with 1/2 cup reserved for tofu marinade.
  • 4-ounces soba noodles
  • 1 tablespoon sesame oil or vegetable oil
  • 1 scallion
  • 1 clove garlic
  • 1 teaspoon freshly grated ginger (can substitute dried ground ginger)
  • 3/4 cup mushrooms
  • 3/4 cup sugar snap peas or broccoli (or both!)
  • 1/2 cup diced green onions

Ingredients – Wasabi Tofu:

  • 1/2 cup Ginger Miso Broth
  • 1/4 cup soy sauce
  • 2-4 teaspoons wasabi paste, (depending on desired level of spice ~ I tend to like things really hot)
  • 1 tablespoon orange juice (can substitute one tablespoon sugar)
  • 1 teaspoon freshly grated ginger
  • 1-2 tablespoons Sriracha (optional)


  1. Drain as much liquid from the tofu as possible by pressing gently with a paper towel. Prepare marinade by combining Ginger Miso Broth, Soy Sauce, wasabi paste, freshly grated ginger, orange juice, and Sriracha. Whisk well.
  2. Slice tofu into bite-sized pieces and place in a low baking dish (a 9×9-inch or similar baking tray should work). Pour marinade over tofu. Cover and set aside in the refrigerator, at least 30 minutes (ideally 2-3 hours)
  3. Meanwhile, preheat oven to 425 F. Prepare soba noodles according to directions on package, drain and rinse in cold water and set aside.
  4. Place tofu in the oven and bake for 30-40 minutes until firm, browned, and crispy around the edges, flipping halfway through if desired. When finished, remove from oven and allow to cool. While it’s baking, you can prepare the broth, below.
  5. Dice scallions and garlic. Dice green onions and set aside. If using broccoli, wash and cut into bite sized pieces. Wash and dice mushrooms.
  6. In a large skillet pan over medium heat, warm oil with scallions and garlic and allow to simmer until scallions become translucent. Add freshly grated ginger and allow to simmer. Add broccoli and/or snap peas and mushrooms and cook until vegetables become slightly tender, 4-6 minutes. Add broth and allow to warm and simmer, about 15 minutes.
  7. Add soba noodles to broth and warm for an addition 2-3 minutes.
  8. Serve in bowls and top with tofu and green onions, and Sriracha if desired. Serve with this Asian Kale Salad.

For more Recipe Redux Back to The Table Meals, click around below:


Ginger Miso Baked Tofu

I have been on a several-year-long quest to make drop-dead delicious tofu. You know, tofu that has that perfect texture with the crispier outside and chewy inside, and that’s full of flavor that would even leave even a vegetarian-hating-carnivore begging for more.

Miso Ginger   Tofu Vegan

Over the 15 years of my vegetarianism, I have had myself quite a bit of tofu. Baked, fried, made into pudding, in salads, stirfrys, noodle dishes, etc etc etc. I like tofu. Heck, I’d even say I love the stuff. I even eat it plain and cold and straight from the fridge from time to time. Some people turn their nose up to it without ever giving it a shot. Major bummer/loss for them, because as many vegetarains, vegans, and meat-eaters know, the stuff can be crazy delicious.

Ginger Miso  Baked Tofu Vegan

I’ve read all sorts of things about how to make to-die-for tofu happen. After years of experimenting, I think I finally a method that makes me sing. This is a multi-step process, but if you’re crunched for time or lazy, you can easily skip parts and your tofu will still turn out okay. Honestly, I think one of the most critical steps is freezing the tofu before reheating. It sounds strange, but the tofu seems to adapt a new texture and chewiness as a result. It’s nom-tastic.

Ginger Miso Baked Tofu Vegan

The whole freezing/reheating thing was actually something I discovered by accident while in college. I used to buy myself a block of tofu, and would often eat only half. As I’m a paranoid freak about food safety, I felt uneasy leaving it the fridge for a few days, so I’d pop it in the freezer. After a while, I came to the conclusion that I actually liked it better reheated out of the freezer. Googling lead me to find that this wasn’t just in my head, but an uncommonly known method that people sometimes use to achieve chewy-texture-tofu.

Ginger Miso Tofu Vegan

One of the great things about tofu is that not only can you manipulate the texture to suit your palate, it’s also a blank canvas for flavor. When presented with the Recipe Redux April challenge – “Spring Cleaning” – to go through your pantries and use something you haven’t used in a while, I saw a perfect opportunity to make use of the White Miso Paste I bought at Trader Joe’s a few weeks ago, but haven’t yet played around with.

Miso Ginger Tofu Vegan

I’ve also been on a super sushi-and-Asian-flavored-kick lately, which has resulted in me dragging my mom to half-price sushi on a weekly basis. We even went for Easter dinner b/c we’re so #fancy. No matter what night of the week it is, I always order a couple rolls and a house salad. The house salad comes with this amazing Carrot Ginger Miso dressing stuff dumped all over it, and it has been infatuation from the first bite. I always lick up every last drop. I hoard the freakin’ bowl when the waitress tries to politely collect it when all the lettuce is gone, so I can use it as a dipping sauce for my sushi. I’m insane. Go ahead and judge.

Ginger Miso Baked Tofu Vegan

Anyways, such a flavor inspired me to glaze my tofu in a miso-ginger marinade of sorts. Ginger Miso Baked Tofu resulted. I was extremely pleased with the results. A lovely umami and subtly spicy flavor and a to-die-for hearty chewy texture, this recipe is a keeper for me, and I hope you’ll give it a whirl and find it to be the same. You can cut the tofu into whatever sized pieces you fancy; I made little nuggets and found them perfect for topping salads, stir-fries, and dipping straight into Sriracha as a snack. No matter how you slice it, it’s gonna be delish. Happy tofu-eating!

Miso Ginger Tofu  Vegan


Prep Time: 1-8 hours (depending on how long you let the tofu drain and/or marinate)
Bake Time: 30-40 minutes
Level: easy


  • 1 14-ounce package Extra Firm Tofu
  • 1 tablespoon miso paste
  • 2 tablespoons soy sauce
  • 1-2 tablespoons brown sugar or honey ??
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons orange juice or water


1. Drain excess water out of tofu by removing from package, and wrapping in a paper towel, and pressing gently on block of tofu to squeeze out liquid. For best results, place a weight (like a book or block) on top of covered tofu and allow to press out liquid for a few hours or overnight.

2. Meanwhile, prepare marinade by combining miso paste, soy sauce, brownu sugar/honey, freshly grated ginger, garlic and OJ or water in a small dish and whisk with a fork to combine.

3. Slice tofu into cubes or large rectangles, depending on your preference. Lay flat in a baking dish. Pour marinade over tofu, cover, and allow to marinade for 1-3 hours.

4. Preheat oven to 400°F. Cover a baking sheet in parchment paper. Transfer tofu from the baking dish to parchment paper. Bake for 30-40 minutes. Flip tofu halfway through cook time if desired. Allow to cool and enjoy! 🙂

Ginger Miso Baked Tofu Vegan

For more recipes inspired by the April Spring Cleaning Recipe Redux Challenge, click around below: 🙂