The Best Salty & Savory Vegan Feta Cheese (Made with Tofu!)
Author -Yields: 6 servings
Ingredients
- 14-16 ounces firm or extra firm tofu, pressed gently to remove excess moisture (400-450g; 1 standard-sized block)
- 3 tablespoons white miso (45g)
- 1/4 cup freshly squeezed lemon juice (60ml)
- 2 teaspoons red wine vinegar
- 3 tablespoons water (45ml)
- 1 small clove garlic, finely minced (optional)
- 2 tablespoons nutritional yeast (10g)
- 1/4 teaspoon fine salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano (optional, for herbed version)
Instructions
- Press the tofu for about 30 minutes before using to remove excess moisture. Crumble the tofu with your hands or cut it into 1-inch cubes.
- In a mixing bowl, whisk together the miso, lemon juice, and vinegar; you'll have a thick, smooth paste. Add the water and whisk till smooth, then whisk in the garlic, nutritional yeast, salt, pepper, and oregano.
- Place the cubed tofu in an airtight container (preferably one that's wide enough to allow tofu to rest in a single or double layer) and pour the marinade over the tofu. Shake to distribute the marinade over the tofu, then cover the container and transfer it to the fridge for at least 4 hours, but preferably overnight. The tofu will become more flavorful as it marinates.
- Serve the vegan feta with salad, pasta, in a grain bowl, or however you’d normally enjoy feta cheese.