A This is a top secret process at Real Food Daily! We worked many years to master how we produce it. So, I will not go into detail as to how we currently make it. I will share with you the traditional method I was once taught which is the base for making good tofu cheese. Take fresh firm tofu and smear it with high quality miso and allow it to set three to five days in the refrigerator. The tofu absorbs the miso and ‘sets up’ like a soft cheese. When you remove the tofu from the fridge, scrape the miso off the tofu with a dinner knife. The excess miso can be used in again in a spread or dip. Cut the tofu in ‘cheese’ slices, or cube or use as a spread.