Tofu Feta from The Little Vegan Cookbook

By Kiersten | Last Updated: September 12, 2016

Tofu Feta

Why We Love This Recipe

Crumble it on a salad, add it to a mezze platter, use it as a pizza topping, tuck it into a pita with falafel—there are so many possibilities for this tangy, salty vegan version of feta.

About The Little Vegan Cookbook

The Little Vegan Cookbook: 500 of the Best Vegan Recipes Ever is, as its name suggests, a little cookbook—but it’s a little cookbook packed to the gills with vegan recipes compiled from several vegan cookbooks and authors. This book has a little bit of everything, from vegan staples like cashew cream to unique recipes that will inspire you to get into the kitchen. (Bulgogi-Style Tofu? Yes please!)

Some of our favorite recipes include:

  • Compassionate Calamari
  • Jamaican Jerk Tempeh Skewers
  • Cherry Vanilla Bean Pancakes
  • Mango Basil Wraps
  • Triple Mushroom White Lasagna
  • Chocolate Hazelnut Brownie Cheesecake
  • Chocolate Salted Caramels
  • Tu-Not Salad

Purchase This Book

The Little Vegan Cookbook: 500 of the Best Vegan Recipes Ever is available on Amazon.com.

Go to Tofu Feta recipe

Rules

Giveaway Ends:

Number of Prizes Available:

Max Entries Per Day:


OFFICIAL RULES: No purchase or payment of any kind is necessary to enter or win this sweepstakes. By entering this promotion, entrants accept and agree to be bound by these official rules. Limit one daily entry per person. Entry open to anyone 18 years of age and over, US only. Giveaway ends at 11:59pm EST on April 30, 2014. Winner will be chosen at random from all eligible entries and will have 48 hours to respond to email notification. Giveaway is sponsored by [brand]; Oh My Veggies is not responsible for prize fulfillment.

Tofu Feta

Yield:

10 servings

ingredients:

  • 1 block (1 pound, or 454 g) extra-firm tofu, drained and pressed to remove any extra water
  • 3 tablespoons (45 ml) apple cider vinegar
  • 3 tablespoons (45 ml) Kalamata or other olive juice (from a jar of olives packed in water,not oil)
  • 6 tablespoons (90 ml) lemon juice
  • 2 to 3 teaspoons (10 to 15 g) salt
Print recipe

instructions:

  1. The night before, freeze the pressed tofu overnight in a freezer-safe plastic bag.
  2. The next day, let the frozen tofu thaw for about 4 hours, and then press it again to remove any moisture. Crumble into ½-inch (1.3 cm) chunks into a medium bowl. In a separate small bowl,
  3. whisk together the vinegar, olive juice, lemon juice, and 2 teaspoons (10 g) of the salt.
  4. Drizzle the mixture over the tofu and stir to combine. Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer. Add the remaining 1 teaspoon (5 g) salt, if using. Store in an airtight container for up to 1 week.

Like what you see? Share it!