Tofu Feta Cheese
Ingredients
Feta Brine
- 2 tbsp chickpea miso (or white miso)
- ¼ cup freshly squeezed lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp of salt
- ½ tsp freshly ground pepper
Tofu
- 14-16 oz extra firm tofu
Instructions
- Rinse the tofu and wrap it in a kitchen towel to release excess moisture while you prepare the marinade.
- Combine all brine ingredients in a dish, whisk together.
- Crumble or cube tofu (I did half and half), add to the brine and marinate in an airtight container or vacuum seal bag at least 8 hours. Lasts several days in the fridge.
Plant-Based Feta Cheese
This plant-based feta cheese outperforms dairy feta in pretty much every way. It contains the prebiotic and probiotic qualities of miso, plus that tangy, salty, zingy goodness. My favorite recipe was shared from an Instagram friend and is an adaptation of the tofu feta from The Fiber Fueled Cookbook by Dr. B (#affiliatelink). As was recommended to me, halve the oregano and salt and ditch the basil to keep that simple, straightforward flavor profile. I’ve made these adjustments to the recipe listed above. Also, for best results either start marinating it in the morning to use later in the day, or marinate it overnight. You can also find an original Dr. B version shared by Elissa Goodman below!
A Note On Miso
Miso is awesome! But… I think in plant-based cooking it’s sometimes leaned upon too heavily. Too much miso is an off-taste to me, but a small amount goes a very long way. This recipe uses the most miso of any recipe I make, and it works, but in most recipes I’ll only use a teaspoon or two. I enjoy miso even more when I found a brand that, though not the most convenient, I just adore. It was a recommendation from an awesome foodie coworker of mine, and it makes my savory recipes over-the-top good. It’s the Organic Chickpea Miso from South River Miso, and if you can find a couple other people to pool in on an order for shipping (I believe it’s U.S.-only), it’s totally worth it! Wherever you are, I hope you have access to amazing miso!
