Yön yli -tofu ‘feta’
I have been wanting to make some vegan cheese for a while, but have sometimes been put off by how complicated they can be, or the time involved soaking nuts before making. Many tofu feta recipes require the addition of agar agar or baking in the oven, however I discovered it is possible to marinate tofu overnight and not only does it take on a delicious flavour, but it actually changes texture and becomes a crumbly and a little feta like. I am not going to say this is a perfect substitute for feta that would fool the most ardent cheese fan, but I was surprised at just how easy it was and how good it tastes. I like to use Clearspring’s organic cider vinegar, it uses the mother culture and is fermented naturally, so it lacks any harsh acidic notes. I used my feta to make a simple greek salad and it was delicious!
Easy overnight tofu ‘feta’
1 x 400 g pack of firm tofu (I used Jalotofu)
2 tbsp sweet white miso (I love clearspring’s version)
Juice of a lemon
80 ml cider vinegar (I used clearspring’s organic cider vinegar with The Mother)
1 tbsp olive oil
3 tbsp water
2 tbsp nutritional yeast
1 tbsp oregano
1/ 2 tsp dried rosemary
½ tsp garlic powder
½ tsp salt
a generous amount of freshly ground black pepper
1/2 tsp of dried chilli flakes (optional – only if you like it spicy)
Wrap the tofu in kitchen towel/ paper and place a weighted plate on top to press out as much water as possible (I would recommend leaving for at least an hour)
In a small bowl whisk together all the marinade ingredients. Cut the pressed tofu into feta sized cubes and submerge in the marinade. Leave in the fridge overnight to absorb all the flavours.
Remove the tofu from the marinade and use immediately or cover with olive oil in an jar and store in the fridge for up to a week.