Tofu FetaJanuary 9th, 2013 28 comments
Oooh, I remember when there wasn’t a day that went by that I didn’t eat cheese. I’d suffer from tummy pains, eczema, and wobbly bits on my body where I didn’t want them, but still I wouldn’t step away from the cheese. Thankfully I finally got savvy, but I do miss the fun of cheese sometimes.
I’m not brave enough to attempt making one of those complicated cultured vegan cheeses yet (one day!), but thankfully this one is a cinch to make and still made me feel all clever in manner of Professional Cheesemaker.
It doesn’t taste like the creamy, Danish feta I once loved but it does taste like the traditional hard, crumbly feta in brine. Sprinkle it with balsamic vinegar and wait for the magic to happen! ✬.*`*✳.*`*✬
Inspired by a recipe printed in VegNews magazine and lots of feta-fun cravings.
- 1 small packet of Extra-Firm Tofu (organic & non-GMO) – drained and cut into cubes
- 2 cups Water
- Juice of 2 Lemons
- 1 tbsp Sea Salt
- 2 tsp Dried Basil
- 2 tsp Dried Oregano
- 2 tbsp Nutritional Yeast
- Add all ingredients to a medium saucepan.
- Bring to the boil, reduce heat and simmer uncovered for 30 minutes.
- Set aside to cool.
- Place tofu and brine into an air-tight container in the fridge overnight. The longer you leave it, the better it gets.
- Drain immediately before use. Any unused portions can stay refrigerated in the brine for up to 2 weeks.
Like magic…
Enjoy it on salad like this Roast Veg, Quinoa & Dukkah Salad:
Thread it onto bamboo sticks to make the ultimate, party-ready Greek Salad Skewers:
Bake it in Lemon, Feta & Basil Stuffed Mushrooms:
Or toss it into sandwiches, wraps, pasta or platters. So much fun! So versatile! απολαύσετε! ♥
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Wow wow wow this looks great!
hehe, and it’s so easy! Give it a try, Tash!
Im going to try it this week so i will come back and let you know how it goes
Fabulous! I hope you love it!
Ooh I’m going to try this for dinner soon: I love a good Greek salad. Thanks for sharing!
My pleasure, Christabel! It tastes even better with balsamic.
This is really creative! It’s awesome that you found so many uses for Tofu feta! LOVE tofu!!
haha, I was never a big fan of tofu but I am beginning to see its potential!
I suffer from a very serious cheese addiction, so I’m always on the lookout for tasty vegan cheese recipes so that I can enjoy all of the yummy goodness of cheese without the not-so-yummy effects of tons of dairy. This one looks delicious!
And it only gets better with time! The portion we ate on Day 5 tasted so much better than the portion we had on Day 1.
I have yet to make tofu feta yet. This looks delicious, simple and versatile.
It sure is! Get aboard the tofu feta train!
That’s such a great idea! I’m definitely going to try it. Thanks for sharing the recipe.
My pleasure, Deb! I hope you enjoy it as much as we did.
hi am excited to use this to make a Greek salad tonight for dinner!
Can you tell me, when you say to put the tofu and brine in an airtight container, do you mean the liquid the tofu was cooked in or do you mean to make up some brine using just salt and water?
Thanks
Oh yes I mean the liquid the tofu was cooked in, Gwyn.
If you make it tonight, it will taste best from tomorrow onwards – the longer the marinate, the better.
What a brilliant idea!
Thanks Alana and so easy!
I so need to try this! I make a pasta dish with feta, kalmata olives,and sun-dried tomatoes but I obviously would love to switch out the dairy feta for a vegan version. Besides, tofu ricotta totally rocks, so why wouldn’t tofu feta?
Ooooohhh, I haven’t tried Tofu Ricotta but I will now! Thanks for the idea, Reia!
Sure thing! Might I suggest my recipe for Kale Lasagna Diavolo? It’s really, really good. And if you’re not into spice you can just leave out the crushed red pepper. http://thecrueltyfreereview.wordpress.com/2012/03/11/kale-lasagna-diavolo-with-vegan-tofu-ricotta/
Ooooohhh, that looks delicious, Reia!! Thank you.
My “feta” cubes are in the fridge chilling. I dreaming of a Greek salad for dinner…. mixed greens, ripe cherry tomatoes, seedless cukes, thinly sliced red onion, pepperoncini, kalamata olives, oil-less Greek dressing and TOFU FETA CHEESE!!! omg…
haha, YAY, I hope you loved it, Shari and remember that they get much more tasty over time. Mine tasted best about 5 days after I first popped them into the fridge to marinate.
OMG! This looks so crazy easy, thanks heaps for the recipe
I’ve been getting super excited about the world of vegan cheese recently: I made my first spreadable vegan mozz last week – yuuuuum.
At this point it seems like vegan haloumi is the final frontier. Oh, for a vegan haloumi…
My pleasure, Lissa! It is a cinch – you will love it. And hello, spreadable vegan mozz sounds amazing!