Vegan „Feta“ Tofu Cheese
To state it right away: No, tofu does not taste like feta cheese outright. At least, we could not imitate that special taste of its own. But this recipe is more about having something feta-cheese-like at hand, when you prepare a salad, wrap, etc. Moreover, this pickled tofu is SO delicious, that we get up secretly at midnight to snack it. And I swear, the last time I prepared it, a passionate cheese-eater told me, it tasted even better than the original. You need less that ten minutes for it and don’t need thousand ingredients. Hence it’s even more important to have real good ingredients at hand, e.g. good olive oil AND the perfect tofu texture. You can try different products, we prefer a softer tofu for this, e.g. the natural tofu from Kato that’s even available in some supermarkets in Germany.
Vegan "Feta Cheese" in a Herb Brine
- 200 g (7 oz) tofu
- 100–150 ml (0.5–0.66 cups) olive oil
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp salt
- 1 tsp light miso paste (optional)
- 2 garlic cloves
Cut the tofu into bite-sized cubes.
Into a screw-top jar, add 5 tbsp olive oil and mix with dried basil, oregano, thyme and salt. Optionally, stir in miso paste.
Peel garlic cloves, crush them lightly with the back of a knife and slice. Add the garlic slices and the tofu cubes to the jar as well, top them with olive oil and shake well so that the tofu is evenly coated with the herbs.
Put the jar in the refrigerator and serve after 24 hours at the earliest. The tofu keeps for up to five days. In between, keep turning or shaking the jar so that everything marinates evenly.