This vegan cheese alternative is packed with big flavors from olives to horseradish and sundried tomatoes. You won't find a tofu feta cheese recipe like this anywhere else. Simply steam, marinate, and leave in the fridge overnight for punchy cubes of vegan feta
Ingredients
- 350-400 gram package of firm tofu (organic is ideal)
- ⅓ cup packed sun-dried tomatoes soak in water for 15 minutes
- ¼ cup chopped green olives pits removed
- 2 tbsp lemon juice
- 3 tbps nutritional yeast
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp garlic powder
- ½ tsp sea or Himalayan salt
- Optional: pinch of red pepper flakes
Instructions
- Drain the tofu and cut into ½ inch cubes. Place the tofu in a steamer basket and into a pot with 2-3 inches of water (make sure the water is below the steamer basket). Cover and bring to a boil. Steam the tofu for 3-5 minutes.
- Remove the tofu from the steamer basket and let it cool completely.
- Meanwhile, drain the soaking sun-dried tomatoes and dice them. Add the cooled tofu, sun-dried tomatoes, chopped olives and lemon juice to a medium sized bowl and toss.
- Add the remaining ingredients and mix until well combined and all tofu cubes are evenly coated with spices.
- Serve as a side dish or in a salad or a wrap.
This dish can be made the night before and left in the fridge overnight – the tofu will absorb more of the flavor. Make sure the tofu is cooled before mixing with other ingredients.
Feel free to add hemp seeds, slivered almonds or chopped herbs like mint, basil or cilantro.