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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 410g Recipe makes 2 cups) The following items or measurements are not included below: 1/2 cup light miso 3 tablespoons white wine vinegar |
||
| Calories 158 | ||
| Calories from Fat 85 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2356mg | 98% | |
| Potassium 336mg | 9% | |
| Total Carbohydrate 3.8g | 1% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.4g | ||
| Protein 18.6g | 37% | |
Betta Feta(Vegan)
By: Sharon123
Aug 19, 2008
This yummy faux feta tastes alot like dairy feta and can be used as you would use feta cheese. Crumble it over pasta, grains, or raw vegetable salads. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.
2 cups
Ingredients
- 1 lb firm tofu, cut into 1/2 inch cubes
- 1 1/2 cups water
- 1/2 cup light miso (or chickpea miso)
- 3 tablespoons white wine vinegar
- 2 teaspoons sea salt
Directions
1
Place tofu cubes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 5 minutes. Drain well.2
While tofu is simmering, prepare brine by whisking together remaining ingredients. Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes.3
Chill uncovered in the refrigerator until cold to the touch.4
Cover and chill at least 2-7 days before serving. The longer marinating time will produce a richer tasting, more flavorful feta.5
Shake or stir contents occasionally to ensure all cubes are evenly covered with brine.6
Keeps at least 2 weeks in the refrigerator.7
To serve, remove feta with a slotted spoon and drain well. Enjoy!
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: cindyboz
On Sep 16, 2008
I thought the salt was alot. But after 2 days my tofu needed more for taste! Just did not give me the taste I needed
From: Chef Edlear
On Nov 6, 2008
I was thrilled to find this. After marinating for almost a week, I made my vegan customers their own version of my greek salad. I thank you for this, Sharon, and all my vegan customers thank you. I used a nice organic white miso. The last time that I made this I used a red barley miso. Each added a different and very distinctive flavor to the "feta". I was just SO happy with how much this tasted like a good, local feta. Could you fool someone with this? No, but could you make someone happy with this? Yes, I did. The feta does not last nearly as long as commercial sheeps or goats milk fetas of course. Mine starts to disintegrate after 7-8 days, so is really at its peak on days 3-6.
From: AJO
On Dec 10, 2008
Delish. I don't think it would trick anyone into thinking they were eating dairy feta, but if you want a salty and tangy alternative to eat on salads or pita, this is great. I accidently ran out of light miso so half of the brine was made out of the dark type. So, it looked a little funny but has been wonderful on our lunch salads all week. Thanks for posting!
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