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BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

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Blueberry Sage Tofu Cheezeball

Salads & Appetizers

Blueberry Sage Tofu Cheezeball

Yields
Two 4-inch cheezeballs
Tips

*Refined coconut oil is odourless and ideal for this recipe. However, if you don’t mind a coconutty cheese, regular coconut oil will also work.

Ingredients

 

Blueberry compote

  • 1 cup frozen BC Blueberries

  • 5 large fresh sage leaves, finely chopped

  • 1 tbsp fresh lemon juice

  • 1 tbsp organic cane sugar

  • Pinch of sea salt

Tofu cheeze

  • 1 block (350g) extra firm tofu, drained and patted dry

  • 1/3 cup refined coconut oil, melted

  • 1 ½ tbsp apple cider vinegar

  • 2 tbsp fresh lemon juice

  • 1 tsp sea salt

  • 1 tsp onion powder

  • ½ tsp garlic powder

 

Directions

 

  1. In a small sauce pan, bring all blueberry compote ingredients to a boil over medium heat.

  2. Once at a boil, turn heat down to low and simmer until mixture has reduced to ¼ cup. This will take about 10 minutes.

  3. Once thickened, remove from the heat and set aside to cool to room temperature.

  4. While compote is cooling, blend all tofu cheeze ingredients in a food processor until a smooth paste forms.

  5. Transfer the tofu cheeze mixture into a medium mixing bowl. Dollop the compote over the tofu cheeze then use a spoon to gently swirl the compote into the cheeze. Avoid overmixing to retain the pretty swirls of colour.

  6. Stack 2 layers of plastic wrap on a large surface. Scrape half of the tofu cheeze into the centre of the wrap. Carefully gather the corners of the plastic wrap and twist them together to seal the cheeze. Gently shape into a ball. Repeat this step with the second half of the tofu cheeze. 

  7. Chill the tofu cheezeballs in the refrigerator for at least 4 hours, ideally overnight, before serving.