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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (36g) Recipe makes 16 servings The following items or measurements are not included below: red wine vinegar 1/2 teaspoon pepper |
||
| Calories 50 | ||
| Calories from Fat 41 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 294mg | 12% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.2g | ||
| Protein 2.4g | 4% | |
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Mock Feta Cheese ( Vegan Substitute )
SERVES 16 , 1 pound
Ingredients
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 cup red wine vinegar
- 2 teaspoons salt
- 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 lb firm tofu, herb flavored, cubed or crumbled
Directions
1
Place everything but the tofu in the bowl and whisk together.2
Add tofu, stir, and let sit for at least an hour.
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Browse similar recipes by category
- Course > Condiments, etc. > Cooking Mixes
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > Asian > Eastern
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > No Cook
- Occasion > Novelty > Bizarre
- Occasion > Novelty > Copycat
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: EmilyStrikesAgain
On Dec 21, 2008
Good recipe! I crumbled this and it LOOKS just like feta. Dairy/meat-free items will never be exact replicas, you need to just appreciate them for what they are- delicious stand-ins. This recipe held up well in that regard. I agree the red wine vinegar was a bit overpowering, I reduced it a pinch and still would have left more out. Served in a greek salad and have TONS left (even when halving recipe).
From: Miss Annie in Indy
On Nov 7, 2008
This was good but the red wine vinegar was a bit overpowering. Also with all the liquid ingredients in this recipe the mixture was a bit soupy. After letting it sit overnight to meld, I drained all the extra liquid I could off. Next time I will omit the olive oil and cut the red wine vinegar to 1/4 cup. This tasted great on cucumber slices and also on crackers. Tomorrow I'm going to try it in a Greek salad. Thanks for posting.
From: free-free
On Sep 18, 2008
Really good...I have cheese issues and am a recovering cheese addict...this recipe is a wonderful withdrawal aid {{lol}}- I 1/2-ed the batch and let it sit in the marinade for over a day...my tofu was properly pressed as prepped and absorbed the flavor nicely...quite cheese like...I ate it with a rustic wheat sprout bread ala essene style and with a sprouted salad with oven dried herbed garden tomatoes...wonderful...thanks
From: Chef #706727
On Dec 28, 2007
Very tasty and very easy to make. I let it sit in a thin mesh strainer for awhile. Enjoy being a vegan but miss the cheeses! Thanks!
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