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    Oh My Veggies » Vegetarian Recipes

    Tofu Feta from The Little Vegan Cookbook

    Published: Jun 20, 2016 · by Nicole · Updated: Apr 22, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    Tofu Feta

    Courtesy of The Little Vegan Cookbook by the Editors of Fair Winds Press © 2016 Reprinted with publisher permission.
    Print Recipe Pin Recipe Email Recipe
    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!
    « Cuban Fried Quinoa with Black Beans and Smoky Tempeh
    Lemongrass, Kaffir Lime and Ginger Mojito »

    Vegetarian Recipes

    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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