Easy recipe for a soft, crumbly, herby feta made from tofu.
Yield: one pound
Time: 10 minutes, plus time to marinate
Tools
- bowl
- whisk
- rubber spatula
- mason jar
Ingredients
- 2 T miso
- 2 T umeboshi paste
- 2 T rice wine vinegar or apple cider vinegar
- 2 T herbes de Provence or Italian herb mix, ground into dust
- 1 t pepper
- 1 pound firm or extra-firm tofu, pressed
- about ½ c olive oil
Directions
Place everything up to the pepper in the bowl and whisk together.
Crumble the pressed tofu and stir into the marinade.
Transfer to jar and press down firmly.
Slowly pour olive oil on top until the tofu is covered.
Refrigerate for at least 2 days.
Herbed tofu feta is soft and crumbly – you can use like this, or press into a mold and then turn out onto a plate.
Notes
Adapted from the recipe for “Tofu feta cheeze” in Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet.
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More: Vegan cheese recipes
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