Tuesday, November 4, 2008

vegan feta

this is a recipe that i used to make a vegan feta. it's combination between a recipe in the uncheese cookbook and skinny bitch in the kitch. ok, so it's not feta, but it's not terribly too off in taste...


  • 1/2 pack of silken extra firm tofu (about 6oz)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder, or fresh garlic (minced)
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
drain and gently squeeze excess water out of tofu. cut into small tofu cubes - the size of feta chunks. put cubed tofu in a bowl. whisk rest of ingredients in a separate bowl and pour on top of tofu. stir gently once or twice to make sure it is evenly coated, and chill for at least 1 hour.

use within a day or two.

17 comments:

VeggieGirl said...

Intriguing!

Conquerbysmiling said...

Hmm, Is it possible to make it without tahini and still have an outcome almost the same?

jessy said...

thanks for the recipe, miss v! i have yet to make vegan feta and was wondering how it was done. this is just perfect! hooray!

Meg said...

My tummy doesn't handle cheese very well, so maybe I will try this! Thanks girl!

Conquerbysmiling said...

Actually, I just can't really afford tahini. It's super expensive here... But Miso is alot cheaper, I'll have to try that! Thanks!

Bianca said...

Oh, cool blog! I love the layout! And I just got the uncheese cookbook...and I've got skinny bitch. I should try this as a "compromise" between the two.

Destiny's Vegan Kitchen said...

That looks effing good! I bet it's super tasty over a tangy salad. Mmm.

Valerie said...

smiling - you could try to make your own tahini, if sesame seeds are cheap. it's more work, of course... but it might be a solution. ;)

Georgia said...

looks like something I will bookmark for a day when I need to make feta - salad weather is almost upon me - I can't wait to make an awesome greek salad.

**haha - my little word verification is rest - i think I need to go do that its been a big day.

Adam said...

Hmmm very interesting. Feta def has that certain tang to it, and with those vinegars, I'm thinking you hit it pretty close. This is like a super protein cheese, good job :)

allularpunk said...

feta was one of the last things i gave up when i went vegan. i try not to think about it too much, because...sometimes...i might miss it. maybe. but maybe i won't anymore, with this recipe! although, i think i'll use regular firm tofu, because the texture of silken really weird me out when i just...eat it.

Mrs. Mandy said...

Genius. And I hear you on the nuts. My question to you is, did you still eat the sushi although you were full of nuts? That would have been my move.

xoxo

Maggie said...

I bet this would be great with some olives!

beauty and bread said...

I can't wait to make a Greek salad!

Heather (Where's the Beach) said...

Thanks for sharing. This looks super easy.

Anonymous said...

How does this cook up? I want to may a vegan spanakopita and thought I might try this in it. Is this only for cold uses like salads or could I get away with baking it?

Anonymous said...

I tried this recipe without the tahini, but used everything else. It was delicious! I can't do dairy anymore, which makes me sad -- I really miss feta! But this is a very acceptable alternative. Good find! :)