Tofu ‘Feta’ Cheese
As cheese alternatives go, this recipe turns a cheese into a wonderfully protein-packed side you can use in just about anything: salads, zucchini fritters, or anything else you usually like feta in. Miso and apple cider vinegar help give the tofu the characteristic saltiness found in feta while the olive oil and oregano give it a Mediterranean flavor.
Tips and Tricks
The best tofu to use for this is firm or extra firm. Any softer than this, you risk your tofu feta becoming too soupy. The extra firm tofu may take a little more effort to crumble, but it is still perfectly suitable.
It’s best if you can let your tofu feta marinate a while. If you’re in a hurry, give it at least an hour of marinating time before you use it. Best results occur after a full day of marinating.
Feel free to add whatever else you’d like in your tofu feta: add some garlic, change up your seasonings, or even use a different vinegar.
Ingredients:
1 14oz. block of firm or extra-firm tofu, drained and cut into cubes.
3 tbsp olive oil
1 tbsp apple cider vinegar (or red wine vinegar)
1 tbsp lemon juice
1 tbsp dried oregano
1 1/2 tbsp white miso paste
Directions:
Place your tofu cubes in a medium-sized bowl. Add the olive oil, apple cider vinegar, lemon juice, and oregano. Stir ever so gently just so all the cubes are fully coated.
Add the miso and stir more vigorously as you mix it in with everything else. Your tofu will start to crumble and look more like feta cheese crumbles.
The tofu is perfectly edible. Do a taste test to make sure everything is as you like. You can always add more miso or a sprinkle of kosher salt if the cheese isn’t salty enough.
Use with salads, zucchini fritters, on top of pasta salads, or in anything else you enjoy feta cheese in!
