Tofu Feta from The Little Vegan Cookbook

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.

Recipe

Tofu Feta

Courtesy of The Little Vegan Cookbook by the Editors of Fair Winds Press © 2016 Reprinted with publisher permission.

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Total Time: 2 days days

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Tofu Feta, vegan feta

Servings: 10 servings

Calories: 30kcal

Author: Oh My Veggies

Ingredients

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

US Customary - Metric

Instructions

• The night before, freeze the pressed tofu overnight in a freezer-safe plastic bag.
• 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,
• whisk together the vinegar, olive juice, lemon juice, and 2 teaspoons (10 g) of the salt.
• 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.

Nutrition

Calories: 30kcalCarbohydrates: 2gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 661mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 22IUVitamin C: 3mgCalcium: 82mgIron: 1mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!