This recipe of Vegan Feta is nothing short of magic! To think you could take an ingredient like tofu and make it taste like feta cheese is something you have to try to believe. I would love to take credit for this incredible game-changing recipe but unfortunately, it isn’t mine. This recipe was shared with me by a dear friend of mine in Australia. I’m telling you guys it is just that good I had to share it with you all. The trick to this vegan feta is to allow enough time for the flavors to develop in the tofu. I would recommend leaving it on your countertop for 24 to 48 hours in an airtight container ensuring the tofu is under the brine solution. Then store it in the fridge after that and you have it ready for whenever you need it.
Firstly you need to press your tofu to remove any excess water to it can act like a sponge and soak up all the brine flavors.
To do this place a couple of paper towels above and below the tofu and sandwich it between two dinner plates, place something heavy on top like a few books or a bag of flour and allow to drain for about 20 mins.
In a large bowl combine all the brine ingredients then add the drained tofu.
Transfer to an airtight jar preferably glass and allow to marinate for a minimum of 24 hours max 48hrs.
Pop the airtight jar in the fridge where you will have Vegan Feta for whenever you need it.
Enjoy in salads, tapas platters, on top of pizzas, or even in spinach and feta pies.
10 Things I recommend to avoid in order to successfully transition to a plant-based lifestyle.
In this eBook I discuss the 10 Myths To Plant-Based Living AND you will also get three easy vegan recipes —> Mexican Bean Chili, Walnut and Quinoa meatless Balls and Vegan Chocolate Chip Cookies.
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