Vegan Tofu 'Feta Cheese' recipe

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Ingredients

½ (16 ounce) package extra-firm tofu, or more to taste
¼ cup olive oil
3 tablespoons juice from 1 lemon
1 teaspoon garlic powder, or more to taste
1 teaspoon onion powder, or more to taste
1 teaspoon dried oregano
salt to taste

Nutrition Info

89.2 calories
carbohydrate: 1.6 g
cholesterol: : -
fat: 8.4 g
fiber: 0.3 g
protein: 2.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 22.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse tofu, place in a covered container and freeze 8 hours to overnight. Thaw at least 2 hours and drain thoroughly. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes, drain and discard the accumulated liquid. Pat dry and cut into cubes.

  2. Whisk olive oil, lemon juice, garlic powder, onion powder, oregano, and salt together in a bowl. Pour into a resealable plastic bag, add tofu and seal. Marinate in the refrigerator, 2 to 3 hours.

Recipe Yield

8 ounces of vegan cheese

Recipe Note

An excellent tofu 'feta cheese' substitute that has a nice sharp/zingy feta-like flavor! A delicious low-fat, vegan addition to many dishes calling for feta cheese. Once the tofu has finished marinating, you can leave it as cubes or crumble to feta-like pieces and use on salads, pizzas, gyros, or any other dish you want to top or bake lightly with feta cheese!

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