Thursday, September 3, 2015

Tofu Feta Cheese

I posted this recipe earlier in the summer in the context of a Greek Salad, but since lots of Mediterranean dishes call for feta cheese, it occurs to me that sharing this method on its own might be a good idea, especially given my current MoFo theme. So here you go; mix up a batch of this stuff, keep it handy in the refrigerator, and you can easily add a little Grecian something to salads, sandwiches, and pizzas, in recipes like spanakopita and tyropita, or wherever you like.

Tofu Feta Cheese
~ 1 14 oz. package extra firm tofu, pressed for at least an hour
~ 2 tbsp. each: red wine vinegar, lemon juice, dill pickle brine
~ 1 tbsp. extra virgin olive oil
~ 1 tsp. each: prepared mustard, vegan Worcestershire sauce
~ 2 cloves crushed garlic (or ½ tsp. garlic powder)
~ 1 tsp. each: salt, oregano, basil, mint
~ ½ tsp. dill

~ Once your 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!


  1. Oooh, these are actually all ingredients I have all the time. I am looking forward to making/eating this.