Recipe by Sharon123
This yummy faux feta tastes a lot like dairy feta and can be used as you would use feta cheese. Crumble it over pasta, grains, or raw vegetable salads. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.
Top Review by magpie diner
I'm really happy to have tried this. It has been a great addition to a number of different dishes this week. I like the texture a lot, it really does crumble well. I cut back the salt by half, but otherwise made as written. So quick and easy...well other than the few days it needs to sit of course. I'll be making this again, it's the type of thing I really enjoy having an hand. I will probably just tweak a little to get some more tang, maybe more vinegar or a different type of vinegar. Thanks Sharon!
- 1 lb firm tofu, cut into 1/2 inch cubes
- 1 1⁄2 cups water
- 1⁄2 cup light miso (or chickpea miso)
- 3 tablespoons white wine vinegar
- 2 teaspoons sea salt
Directions See How It's Made
- Place tofu cubes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 5 minutes. Drain well.
- While tofu is simmering, prepare brine by whisking together remaining ingredients. Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes.
- Chill uncovered in the refrigerator until cold to the touch.
- Cover and chill at least 2-7 days before serving. The longer marinating time will produce a richer tasting, more flavorful feta.
- Shake or stir contents occasionally to ensure all cubes are evenly covered with brine.
- Keeps at least 2 weeks in the refrigerator.
- To serve, remove feta with a slotted spoon and drain well. Enjoy!