This Vegan Tofu Feta Cheese is a superb, addictive and simple to make vegan substitute for conventional feta. Scrumptious in salads or by itself as a snack or appetizer!
I just lately acquired a significant longing for my Greek Style Tomato Cucumber Salad, so I started looking out the online for an simple vegan feta recipe. Sadly, I couldn’t discover one which appeared to precisely match the invoice. Some appeared nice however have been so much extra work than I cared for; I’ve been feeling a tad lazy within the kitchen currently! As for the tremendous simple ones, most have been merely simply cubed tofu, marinated in oil, lemon juice and vinegar, and known as for little or no salt… I imply hey, let’s face it: feta cheese is loopy SALTY! And tangy. However largely, salty! So absolutely you may’t go making faux feta cheese with out including a liberal quantity of salt!
Since I couldn’t discover what I used to be after, I made a decision to create my very own model, utilizing not oil and vinegar as a marinade, however brine and salt. This, is what I figured would come closest to what feta ought to style like. And the experiment turned out fairly good, if I could say so myself!
Now I’m not gonna deceive you: this does NOT style precisely like feta cheese and also you’re not going to have anybody fooled with it both. BUT, it does have a tremendous tangy, salty taste to it that’s very paying homage to the actual deal, and an actual agency, squeaky texture that’ll maintain you coming again for extra!
In salads, it positively does the trick! however it’s additionally scrumptious as is, so it makes for a unbelievable snack or appetizer, particularly when you’re going to serve it with a handful of mixed gourmet olives and crusty bread!
Only one phrase of warning earlier than you embark on the undertaking: though this vegan feta is tremendous simple to make and would require virtually no effort in your half, it does must marinate for not less than 48 hours! So yeah, you will must plan forward if you will make this.
Maybe it’s best to make a double batch? Simply because, …
It’s worthwhile to first take away the tofu from its packaging, then drain and press it for not less than 1 hour to launch extra liquid, after which pat it actually dry with a clear towel or paper towel.
Now, if you didn’t happen to own a tofu press, don’t go working to the shop simply to get one… You may in a short time arrange just a little rig that’ll work simply pretty much as good:
- Seize a cooling rack and place it over a container of some sort, to gather all of the liquids that’ll drip. I selected to make use of a glass loaf pan, however virtually any container will do!
- Subsequent, place your block of tofu onto that cooling rack after which place a small plate or different flat object proper over that block of tofu…
- Lastly, place a heavy object, comparable to a big guide or a forged iron skillet, over that plate or flat object. Now merely put that whole rig apart and let your tofu slowly drip away for about an hour.
As soon as it’s good and pressed, cut the tofu into 1/2-inch cubes and place it in a medium sized bowl.
Then, in a glass measuring cup, combine all the ingredients for the brine, stir vigorously with a whisk and pour that right over the cubed tofu.
To make my brine, I chose to use sauerkraut brine, olive brine and lemon juice for a really tangy base, to which I then added nutritional yeast — for a bit of cheesy flavor — a little bit of garlic powder and a generous amount of SALT. Because yes, feta is supposed to be salty! But don’t worry though… this vegan feta is far from being overly salty. In fact, I probably could’ve added even more, but I think you should start with this amount and then if you feel you want more, go ahead and add more next time.
Now place the tofu in the refrigerator to marinate for at least 48 hours. Yes, that’s 2 days! You want that tofu to really absorb the flavors of the brine, and I’m afraid 2 hours just won’t cut it this time. You could even go as far as leave it in there for an extra day or two, if you wanted to. Trust me, this tofu is in no rush to get out of its salty bath!
Once your tofu is done soaking, drain it really well, then add about a tablespoon of extra-virgin olive oil to it, as well as a teaspoon of dried Italian herbs (or your favorite dried herbs), a little pinch of freshly ground black pepper and a dash of red chili flakes, if you’re a fan…
Technically, you could use your vegan feta right away, but if time permits, I suggest that you put in back in the fridge for a few hours, to give those newly added flavors a chance to mingle with the others and develop to their full potential!
Any leftovers will keep in the refrigerator in an airtight container for up to a week (but really… I give it an hour or two, tops!)
Vegan Tofu Feta Cheese
This Vegan Tofu Feta Cheese is a great, addictive and easy to make vegan substitute for traditional feta. Delicious in salads or on its own as a snack or appetizer!
- 1- 14 oz package extra-firm tofu, pressed
Remove the tofu from its packaging, drain and press it for at least 1 hour to release excess liquid, and then pat it dry with a clean towel.
Cut the tofu into 1/2-inch cubes and place it in a medium sized bowl. In a glass measuring cup, combine the ingredients for the brine, stir vigorously with a whisk and pour over the cubed tofu.
Place the tofu in the refrigerator to marinate for at least 48 hours, then drain well.
Add the olive oil, dried herbs, black pepper and red pepper flakes to the drained tofu and stir delicately until evenly coated.
You could use your vegan feta right away, but if time permits, put in back in the fridge for a few hours for flavors to mingle and develop.
Keep in the refrigerator in an airtight container for up to a week.
Calories: 96kcal, Carbohydrates: 4g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 540mg, Potassium: 185mg, Fiber: 1g, Sugar: 1g, Vitamin C: 4mg, Calcium: 41mg, Iron: 1mg
If you’ve tried this recipe, please take a minute to rate the recipe and let me know the way issues went for you within the feedback under. It’s all the time such a pleasure to listen to from you!