Fall Cheeseboard

A vegan, high protein pumpkin-shaped tofu cheese ball, built to be the centerpiece of your fall cheeseboard.

Pumpkin season and festive season overlap so perfectly, and I wanted something that captured both while still being vegan and high in protein. This tofu cheese ball, shaped into an adorable little pumpkin, is exactly that, and it is the piece I build my whole fall cheeseboard around. Surround it with crackers, popped chips, roasted nuts, and some fresh fruit, and you have a spread that looks like it took hours but really only needs an hour in the fridge.

Tofu blended with marinara sauce forms a thick, flavourful base, coated in crushed BRB popped chips for crunch, then tied with string to create that classic pumpkin shape.

This recipe is:

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• Vegan & dairy free

• High protein

• Gluten free

• No bake

• Made with wholesome, everyday ingredients

Why This Recipe Works

Blending tofu with marinara sauce creates a thick, spreadable base that holds its shape beautifully once rolled and chilled, no cooking required. Coating the outside in crushed popped chips adds a genuinely crunchy texture that a plain cheese ball would be missing, and tying it with string while it sets is what gives it that unmistakable pumpkin silhouette, perfect as the centerpiece of a fall spread.

• Blended tofu and marinara create a thick, moldable base

• Chilling in the fridge firms the ball up without any baking

• Crushed popped chips add crunch and extra flavour to the coating

• Tying with string creates the classic pumpkin ridges

• Comes together with minimal ingredients and almost no active effort

How to Make Your Fall Cheeseboard Centerpiece (Overview)

This comes together in 3 simple steps:

1. Blend the Base

Blend tofu and marinara sauce into a thick mixture.

2. Shape

Roll the mixture into a tight ball using cling film, then coat in crushed popped chips.

3. Tie and Chill

Tie the ball with string to create pumpkin ridges, then set in the fridge.

Tips for Best Results

• Keep the tofu mixture thick, only add a splash of water if it feels too stiff to roll

• Wrap the ball tightly in cling film to get a smooth, even shape before coating

• Tie the string snugly, but not so tight that it cuts through the surface

• Build the rest of your cheeseboard around it with extra popped chips, crackers, roasted nuts, and fresh fruit

Fall Cheeseboard

Prep Time: 15 minutes Chill Time: 1 hour Total Time: about 1 hour 15 minutes Servings: 4–6

Ingredients

200g tofu

1/3 cup marinara sauce, or sauce of choice

A splash of water, only if needed

Crushed BRB popped rice or potato chips, for coating

String, for tying

Extra BRB popped chips, crackers, nuts, and fruit, to build out the board

Instructions

1. In a blender, combine the tofu and marinara sauce. Blend until thick and smooth, adding a splash of water only if needed to help it blend.

2. Transfer the mixture onto cling film and roll into a tight ball.

3. Crush the popped chips and coat the ball evenly for extra texture and crunch.

4. Tie the ball with string to create the ridged pumpkin shape.

5. Set in the fridge for 1 hour to firm up.

6. Unwrap and place at the centre of your board, surrounded by more popped chips, crackers, nuts, and fruit.

Notes

• BRB popped chips are popped rather than baked or fried, keeping this snack lighter without sacrificing crunch

• Any thick marinara or pasta sauce works well here, adjust to your taste

……Replace marinara sauce with your favourite sauce …..