Mock Feta Cheese ( Vegan Substitute )
"I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one."
photo by Sharon123
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 pound
- Serves:
- 16
ingredients
- 1⁄4 cup olive oil
- 1⁄4 cup water
- 1⁄2 cup red wine vinegar
- 2 teaspoons salt
- 1 tablespoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon pepper
- 1 lb firm tofu, herb flavored, cubed or crumbled
directions
- Place everything but the tofu in the bowl and whisk together.
- Add tofu, stir, and let sit for at least an hour.
Questions & Replies
-
how long will this last? -
Having trouble findi ng the herbed tofu! Would this turn out with plain firm tofu and, if so, what other changes would I need to make to recipe?
Reviews
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I was doing the vegan challenge for ZWT9 and needed a substitute for feta cheese and this worked out well. As a matter fact we liked it better than feta in the recipe I used. Very tasty, I used extra firm tofu and it worked well. -
I pressed my tofu for a full 15 hours before using it and then squeezed out any excess liquid and pressed it with a paper towel. Taking the advice of some of the reviewers, I doubled the salt and cut down on the vinegar; however, it wasn't vinegary enough for me and I added it back in. I put this all together in a mason jar with a couple sprigs of fresh oregano (I used chopped fresh oregano) and put it into the refrigerator. I marinated it for a couple days, turning the jar and shaking it up so the tofu cubes would all be covered. Today I tasted it and it is delicious. Salty like feta, it even has the texture of feta. Unfortunately, the red wine vinegar turned it colors, but I will make it again with Bragg's apple cider vinegar. What a great recipe. Thank you. -
I made a few modifications and it came out great! I put it on top of spaghetti squash and both my husband and mother in law, who are not vegan, loved it. My husband is even asking me to make the same dish for lunch today so we can have the rest of the "feta."<br/>Here are my modifications:<br/>First, I halved the recipe. For the vinegar I used 2tbs red wine vinegar and 2tbs apple cider vinegar. <br/>I added about 2 tbs nutritional yeast,and<br/>about 1/3 cup almond meal<br/>After leaving it for an hour to set it was still very wet, so I baked it at 350 for about 15 minutes. It was still after that a little wetter than I wanted it so next time I will probably cut down the liquids even more, but besides that it came out great and I definitely will be making it again.<br/>Thanks for the awesome recipe!
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This is a great recipe. I've made it twice, the first time by the recipe, the second time replacing the water with the juice from a bottle of green olives and with apple cider vinegar. I preffered the second version, but both were great.
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Good recipe! I crumbled this and it LOOKS just like feta. Dairy/meat-free items will never be exact replicas, you need to just appreciate them for what they are- delicious stand-ins. This recipe held up well in that regard. I agree the red wine vinegar was a bit overpowering, I reduced it a pinch and still would have left more out. Served in a greek salad and have TONS left (even when halving recipe).
see 14 more reviews
Tweaks
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Great recipe. I used apple cider vinegar instead of red wine vinegar and that may have helped it have less of an overpowering taste. I'm not a big fan of feta, but one of my favorite recipes calls for it. This is a great substitute to give the same bite and salt as the feta, without any of those unfriendly dairy ingredients. Thanks for bringing back my grape and feta salad!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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