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Super Easy Tofu ‘Feta’

Super Easy Tofu ‘Feta’

I remember when there wasn’t a day that went by that I didn’t eat cheese. I’d suffer from tummy pains, eczema, and wobbly bits on my body where I didn’t want them, but still I wouldn’t step away from the cheese. Thankfully I finally got savvy, but I do miss the fun of cheese sometimes.

I’m not brave enough to attempt making one of those complicated cultured vegan cheeses yet (one day!), but thankfully this one is a cinch to make and still made me feel all clever in manner of Professional Cheesemaker.

It doesn’t taste like the creamy, Danish feta I once loved but it does taste like the traditional hard, crumbly feta in brine. Sprinkle it with balsamic vinegar and wait for the magic to happen!

 

Tofu ‘Feta’
From the kitchen of: Rebecca Weller — Vegan Sparkles

Serves: 4-8
Prep time: 10 mins
Total time: 40 mins

Goodies:

  • 1 small packet of Extra-Firm Tofu (organic & non-GMO) — drained and cut into cubes
  • 2 cups Water
  • Juice of 2 Lemons
  • 1 tbsp Sea Salt
  • 2 tsp Dried Basil
  • 2 tsp Dried Oregano
  • 2 tbsp Nutritional Yeast
Instructions:
1. Add all ingredients to a medium saucepan.
2. Bring to the boil, reduce heat and simmer uncovered for 30 minutes.
3. Set aside to cool.
4. Place tofu and brine into an air-tight container in the fridge overnight. The longer you leave it, the better it gets.
5. Drain immediately before use. Any unused portions can stay refrigerated in the brine for up to 2 weeks.

Try tofu feta in some of these yummy recipes:

Read more: All recipes, Food, Health, Vegan

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Rebecca Weller

Rebecca Weller is a holistic health coach and a plant-boosted vibrancy maven. Visit her website vegansparkles.com.

also by Rebecca Weller

79 comments

+ add your own
1:44AM PDT on Sep 27, 2014

I think making your own 'cheese' is the way to go. I will definitely try this, sounds good and better for you than the vegan cheese on the shelves of the grocery stores. Thanks.

4:55AM PDT on Sep 26, 2014

Thanks I will try this to compensate my nostalgia of French cheeses!

11:05PM PDT on Aug 11, 2014

I'll try anything once :)

5:20PM PDT on Jul 18, 2014

I have GOT to get my boyfriend to try this. I'm vegan, and while he isn't even vegetarian....I think he could be one if he really wanted to, but he thinks he could NEVER be vegan because of the cheese. Trying to slowing convince him, but hey. What are you gonna do??

10:12AM PDT on Jul 16, 2014

Lloyd H: Do you realize you're a borderline troll? You come on here to stir things up, and then accuse others (like Karen) of ad hominem attacks. No, no, no, you don't get the high moral ground. You don't really care about people or animals, but for those who do, articles like this make life a bit more pleasant by allowing us to enjoy the things we formerly did. And don't start with the "eat dairy in moderation" b.s. Most Americans can't help but overeat dairy because it's in so many things, and besides that, any trace of dairy in my system causes a bad reaction. Besides that, I am THRILLED to be vegan and to be living at a time where I don't remotely feel deprived. I just think it's sad that people like you feel the need to post your arrogant disdain because you have trouble supporting your ideological, conventional stance.

7:45AM PDT on Jun 24, 2014

Not a tofu fan-thanks

7:17PM PDT on Jun 13, 2014

TYFS

3:19PM PDT on Jun 7, 2014

Thank you for sharing.

7:55AM PDT on Jun 7, 2014

Will definitely try this recipe - thanks, Rebecca!

6:59AM PDT on Jun 7, 2014

My, my Karen H.. RK H. judging by your ad hominem but not substantive attacks my statements left you ears ringing and bruised your ideological thin skins. If you are going to eschew animal flesh and byproducts by all means do so but when you keep making facsimiles of those products you look like crying home-sick kids at camp not informed adults making a reasoned choice.
Karen B., I have one word for you Orthorexia. The obsession with the morality of food choices over the pleasure and/or actual nutritional value received.

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