Tofu Feta Cheese
Ingredients
~ 1 14 oz. package extra firm tofu, pressed for at least an hour
~ 1 14 oz. package extra firm tofu, pressed for at least an hour
~ 2 tbsp. each: red wine vinegar, lemon juice, dill pickle &/or caper brine
~ 2 tbsp. extra virgin olive oil
~ 1 tsp. each: prepared mustard, vegan Worcestershire sauce
~ 2 cloves crushed garlic (or 1 tsp. garlic powder)
~ 1 tsp. each: salt, oregano, basil, mint, dill
~ 2 tbsp. extra virgin olive oil
~ 1 tsp. each: prepared mustard, vegan Worcestershire sauce
~ 2 cloves crushed garlic (or 1 tsp. garlic powder)
~ 1 tsp. each: salt, oregano, basil, mint, dill
Directions
~ Once the tofu is well pressed and has given up most of its water, crumble it into small, rough cubes.
~ Mix all the remaining ingredients thoroughly in a container with a lid, then add the tofu.
~ Put the lid on and give it a few good shakes to make sure all the tofu is coated with the marinade.
~ Refrigerate for at least a day (a few days is better) before using, to let the flavors infuse the tofu.
~ Use anywhere you'd have used dairy feta back in the days of pre-enlightenment!
Omnomnomnomnom!!!!!
ReplyDeleteOooh, these are actually all ingredients I have all the time. I am looking forward to making/eating this.
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