Friday, 15 November 2013

Vegan Tofu Feta Cheese Recipe


I invented this simple but very tasty Vegan Feta Cheese recipe quite a while ago, but I thought I would post it now as a reference recipe, because it is so versatile. This tofu feta is just like eating a firm salty feta, like the kind most people eat in Australia - I don't know much about the history of feta, but we call this type of feta Australian feta and it's my favourite type. Much lighter and tangier than the thick and creamy Danish feta, it's perfect for salads, wonderful in pies and divine sprinkled on pizza.

My vegan version is quick to prepare and you can make it either in cubed form or in crumbled form. I found that baking the tofu after marinating really brought out the tangy flavour and gave the tofu a really great chewy cheesy consistency, so I've included instructions for baking. If you're putting it on a pizza or a focaccia, you don't need to bake it first. Just put it straight on and it will bake when you're cooking the pizza anyway.

This recipe makes a big batch, so you can halve it if you like. Or you can keep half of the tofu marinating in the fridge and then just bake it on the day you want to use it. In fact, I have some unbaked tofu feta sitting in my fridge right now just waiting to be baked and tossed in a salad.


Ingredients
600g hard tofu
Juice of 1 lemon
4 large cloves garlic, crushed
2 tsp salt

To Make:
1. First, gently squeeze as much liquid out of the tofu as you can.
2. If you want to make cubed feta, chop the tofu up into cubes and place in a bowl. If you want crumbled feta then crumble it roughly with your hands into a bowl.
3. In a small bowl, combine the lemon juice, crushed garlic, and salt and mix well. Add the the tofu and toss to coat. Now you can taste and decide if you think it needs to be more salty or more sour - if you think it does, add more salt or more lemon juice accordingly.
4. Set aside to marinate, stirring or tossing regularly. If you're making cubed feta, you'll need to let it marinate for about 20 minutes, if your making crumbled then 10 should do.
5. Spread it out on a lightly oiled baking tray and grill or bake in the oven for 5-10 minutes at 170 degrees.
6. Remove and cool. Use however you like!

This tofu feta will keep, baked or unbaked for several days in the fridge.


Recipes using my Vegan Tofu Feta Cheese:


7 comments:

  1. I cannot wait to try this recipe. My husband LOVED feta pre-vegan and I'm sure he will love this much quicker version as much as the almond feta I like to make when I have time on my hands since nut cheeses take some time.

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  2. This looks fabulous, thank you. Can't wait to try it!

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  3. I try this recipe yesterday, and it was delicious !! Just added in a salade. The texture was perfect ! Thank you

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  4. I love this but am out of garlic, would garlic powder work?

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    1. I always use fresh garlic, so I'm not sure how it would turn out with powdered. But, give it a try and let me know!

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    2. Yes, garlic powder should work. Also, if you ever run out of salt, you can use Bragg Liquid Amino Acids or get yourself some Himalayan salt instead. It is healthier than the normal stuff, as it still has the natural minerals and iodine.

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    3. Made this three times already! Yummy! Turn the oven up to 270 to get the brown edges on the cubes!

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