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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
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%
detailed view... how is this calculated?

Mock Feta Cheese ( Vegan Substitute )

Recipe #118182 | 1 hour | 1 hour prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Vino Girl
Apr 20, 2005

I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one.

SERVES 16 , 1 pound (change servings and units)

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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Featured Reviews for This Recipe

From: mama's kitchen

On Oct 19, 2009

Wow! This really worked! I was in a bind and needed feta but could not take the 1 hr round trip to the store. This was very close and worked well. I would use this again if I was in a pinch. Thanks!

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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).

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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

3 people found this review helpful

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From: Enjolinfam

On Jun 10, 2008

This was so delicious! I was shocked at how delicious this was!!! I was a little nervous about how raw tofu would taste...so I marinated it for 24 hours just to make sure the flavor would all soak in well and it did!!! My friends were even surprised when I told them it was tofu. It must be the vinegar, but the tofu firmed up a little and made it perfectly decieving. I'm so excited about this fake feta and already have ideas on how I'm going to use it next. I used it to make Cucumber Boats and I believe the seasonings from this fake feta actually made it taste even better than real feta cheese would have (and I LOVE real feta). Thanks so much Vino Girl for another great recipe!