I used to eat Greek salad all the time until I went vegan, but I just couldn’t find anything to replace feta cheese. ‘Til now that is.
This recipe is the bastard child of a far more superior recipe developed by friends of mine – Katie and Christine. Their feta cheese actually gets firm and will crumble. BUT it also takes more time to make and needs lactic acid (that’s what creates the great, firm texture).
My version, lazy vegan that I am, provides immediate gratification with very straightforward ingredients.
Having said all that, I bow to Katie and Christine and their incredible culinary skill!
You will need a food processor to make this recipe.
Ingredients
½ block (7 ounces) of extra firm tofu.
2 Tbsp olive oil
4 tsp fresh lemon juice (about ¼ of a lemon)
1 Tbsp apple cider vinegar
1 ½ tsp sea salt
¼ tsp onion powder
1 tsp dried basil
1/2 tsp dried marjoram
½ tsp dried oregano
Directions
Slice the tofu lengthwise and press slices in a lint-free towel to remove much of the moisture.
Place all the ingredients in a food processor and process until thoroughly blended. You can store the feta in a sealed container in the fridge for up to 3 days.
The feta cheese will firm up a bit in the fridge but it will remain creamy and spreadable. If you didn’t press the tofu well, a small amount of white liquid may separate out, which you can just drain off.
You can also make a crumbly feta. Just mix the oil, vinegar, lemon juice, salt and herbs in a bowl to combine. Then crumble in the dried, pressed tofu and stir it so the seasonings coat the tofu.
I use this cheese in wraps, as a spread, tossed with tomatoes, pasta and basil, and of course, in Greek Salad!
Great post! How inventive…. is there anything tofu can’t do?? ☺☺☺
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I don’t think so. I’ve made everything from feta cheese to fudgesicles with tofu.
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ok I love feta cheese…but my ears seriously perked up at fudgesicles! lol I did a search but could find nothing…is that recipe here? Thanks Audrey!
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Thea, watch my next post for the fudgsicle recipe!
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