Having a hard time giving up on cheese? Then don’t! With all the delicious vegan varieties, you can keep enjoying cheesy goodness while staying cruelty-free. Supermarkets around the globe now sell plant-based cheese – but if you’re feeling particularly creative in the kitchen, making your own vegan cheese can be much easier than you think. Like this tofu feta recipe that’s perfect for burgers, pastas and salads.
With this recipe, from the Swedish vegan food magazine Vegomagasinet, you can still enjoy dishes such as Greek salads, feta and spinach rolls and cheesy pastas.
Tofu feta is really easy to make but it takes 1-3 weeks to marinate it so I always have at least two jars in the fridge: one with cheese in the making and one with cheese that´s ready to eat.
400g firm tofu
1 cup water
½ cup light miso paste (you find it in asian food stores)
2 tablespoons lemon juice
1 teaspoon salt
2 garlic cloves
1 tablespoon minced fresh basil
Cut the tofu in cubes and place them in a jar. Mix the miso marinade and pour it over the tofu. The cubes should be fully covered. Let it marinate in the fridge for 1-3 weeks. The longer it´s marinated the saltier the flavour gets.
When the tofu feta is ready, pour off the miso marinade and rinse the tofu carefully. Put the cubes in a clean jar and mix with olive oil, basil and garlic. You can change the flavours of the marinade to your own preference.
Ready to enjoy!