Tofu Feta “Cheese”
Feta cheese! This recipe really comes close to the real deal. It was a big hit at a gathering that I attended and it’s so easy to put together. You must try it!
Okay, so feta cheese doesn’t normally come with added spices, but you know what they say about TOFU, right? Totally Out of Flavor Undeniably! The spices really make this tofu shine—it’s a perfect addition to a Greek Salad! The best part about this recipe is that the longer the tofu marinates in the juices, the more flavor it takes on and the better it gets. I have had some in the fridge for up to two weeks with no problem in spoiling, probably because of the fair amount of vinegar in the recipe.
I used Eden’s ume plum vinegar as part of my ingredients as well as red wine vinegar. The ume vinegar is a bit salty, so you can omit it if you are on a low-sodium regime since there is already miso in the recipe as well.
Ingredients
1 block firm tofu
1/2 cup red wine vinegar
1/2 cup water
3 TBS olive brine (optional but really adds a depth of flavor)
2 TBS nutritional yeast
1 TBS white miso
1 TBS Italian spices of your choice
1 TBS dried oregano
1 TBS ume plum vinegar
1 tsp coconut sugar or other minimally processed sweetener
1 tsp onion powder
1/2 tsp garlic powder
Method
Squeeze most of the water out of your tofu using paper towels, or use a tofu press for about half an hour.
Cut tofu into cubes. I made mine about 1"
Place tofu cubes into a 1-quart mason jar. It should fit pretty well without a lot of space between the cubes.
Mix all remaining ingredients together until well blended. I used a whisk.
Pour the mixture over the tofu cubes.
Add love 💗
Refrigerate for several hours or overnight, turning the jar occasionally to distribute the liquid evenly onto the cubes.
Makes about 2 cups. Enjoy!
