Sorry it took a while; holiday and all. Here is one of the recipe I use. There are actually a number of easy recipes available. They work as long as you realize you will not actually get a product that is exactly like dairy feta; more of a feta substitute or "faux feta."
BRYANNA'S QUICK “FETA” CRUMBLE makes about 1 c.
Use this in casseroles, dips, and other dishes where you would use crumbled feta.
1 c. crumbled firm tofu
1 T. light miso
1/2 T. lemon juice
1/4 tsp. salt
Mash the ingredients together well and use immediately.
BRYANNA'S FIRST (LONG METHOD) TOFU "FETA" Makes 2 c.
Cut into cubes or slices:
1 lb. extra-firm regular tofu OR extra-firm SILKEN tofu (depending on the texture you want)
Marinate in a brine of:
1 c. water
1/2 c. light miso
2 T. lemon juice or white wine vinegar
1 tsp. salt
Keep this refrigerated in a covered jar for up to three weeks before using, shaking the jar every day. This will keep for another three weeks or so, getting stronger as it stands.
FOR HERBED TOFU "FETA": Add to the marinade 2 bay leaves; 2 cloves garlic, peeled; 2 dried red chile peppers; and 1/2 tsp. EACH dried thyme and rosemary. This version is an excellent addition to an antipasto plate.
Here are some links for more
http://www.vegetariantimes.com/recipe/almond-feta-cheese-with-herb-oil/
http://minimaleats.com/vegan-tofu-feta-cheese/
↧