Mock Feta Cheese ( Vegan Substitute )

Vino Girl's Note:

I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Serves: 16

Yield: 1.0 pound

• 1/4 cup olive oil
• 1/4 cup water
• 1/2 cup red wine vinegar
• 2 teaspoons salt
• 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 lb firm tofu, herb flavored, cubed or crumbled

Directions:

1. Place everything but the tofu in the bowl and whisk together.
2. Add tofu, stir, and let sit for at least an hour.

Reviews

[EmilyStrikesAgain]

Good recipe! I crumbled this and it LOOKS just like feta. Dairy/meat-free items will never be exact replicas, you need to just appreciate them for what they are- delicious stand-ins. This recipe held up well in that regard. I agree the red wine vinegar was a bit overpowering, I reduced it a pinch and still would have left more out. Served in a greek salad and have TONS left (even when halving recipe).

[gingersnap313]

I pressed my tofu for a full 15 hours before using it and then squeezed out any excess liquid and pressed it with a paper towel. Taking the advice of some of the reviewers, I doubled the salt and cut down on the vinegar; however, it wasn't vinegary enough for me and I added it back in. I put this all together in a mason jar with a couple sprigs of fresh oregano (I used chopped fresh oregano) and put it into the refrigerator. I marinated it for a couple days, turning the jar and shaking it up so the tofu cubes would all be covered. Today I tasted it and it is delicious. Salty like feta, it even has the texture of feta. Unfortunately, the red wine vinegar turned it colors, but I will make it again with Bragg's apple cider vinegar. What a great recipe. Thank you.

[JanuaryBride]

I used a half a pound of tofu and cubed it very small. I did squeeze some water out of it, but next time I will really try to get it a bit more dry so that it will soak up more of the goodness. I felt that it should have been MUCH saltier to reflect feta better and will add more salt next time I make it. I didn't find the vinegar overpowering. Used this in a greek chickpea salad that we put in a wrap. I think this would be very fun atop a salad which is what I will do with my leftovers :)