Vegan Feta Cheese
Ingredients
- 1 lb firm Mori nu-lite tofu, frozen, thawed, drained and cut into ¼- to ½-inch cubes
- 2 cups water
- 2½ tbsp nutritional yeast
- ½ tsp salt, or salt-free seasoning
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp garlic powder
- pinch of parsley, dill, thyme, marjoram and turmeric
- ¼ cup red wine vinegar
- ¼ cup weak chicken-flavoured vegetable stock|broth
- 1 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tsp minced fresh dill, or 1 tsp dried
- 1 tsp low-sodium tamari
- ½ tsp salt, or salt-free seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Place the first set of ingredients in a saucepan.
- Bring to a boil.
- Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally.
- Drain and place in a bowl.
- Whisk together the second set of ingredients until well blended.
- Pour over the tofu and toss gently.
- Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade.
- Store in the fridge (it keeps for a week or more), and drain before using.
This article uses material from the "Vegan Feta Cheese" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
