Easy Tofu Feta for Any Occasion
Over the past few months I’d been on the lookout at my local markets for new and different types of vegan cheeses. There are so many great brands out there now like Violife and Miyokos so I was certainly not at a loss for choice. But recently, I’ve found myself wanting to rely less on store-bought items and more on what I am able to create myself. Both from a stand point of economics as well as putting items to double-duty use—being wasteful in any way is something I strive to avoid!
I’ve created Alfredo sauce, nacho cheese sauce and the standard mac and cheese sauce; even a mozzarella-style cheese that doubles as ricotta with just an additional two ingredients and a single extra step. I once tried a semi-solid cashew cheese a while back that turned out really well. What I hadn’t tried was anything with a stronger flavor profile.
This is my first crack at a feta-style cheese which takes advantage of the solidness and flavor-absorption qualities of tofu. Yep, tofu. Before you wrinkle your nose up at this idea just take a breath and give it a chance. We all know how great tofu is at taking on whatever flavors are around it while still maintaining its structural integrity. So why not try it out as a vegan alternative to dairy-based feta?
One 14 oz package of extra firm tofu in water, drained and pressed
1/3 cup lemon juice
1/2 cup + 2 Tbs water
1/2 cup + 2 Tbs apple cider vinegar
1 Tbs + 1 tsp oregano
1 Tbs + 2 tsp sea salt
Cube and press the tofu. While the tofu is pressing mix together the rest of the ingredients until the salt is dissolved and you’ve created the marinade.
Once the tofu is pressed, place it in a shallow dish and cover completely with the marinade solution. Cover and refrigerate for at least 4 hours—overnight, or even for a day or two, is even better! Every few hours give the feta a shake or stir to make sure every cube gets equally brined.
When ready, crumble over salads, pasta, or even just eat the cubes straight from the container all on their own!