Prep 1 hr
Cook 0 mins
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.
- 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
- Place everything but the tofu in the bowl and whisk together.
- Add tofu, stir, and let sit for at least an hour.
I was doing the vegan challenge for ZWT9 and needed a substitute for feta cheese and this worked out well. As a matter fact we liked it better than feta in the recipe I used. Very tasty, I used extra firm tofu and it worked well.
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.
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).