RCI-SN.001.0426.001
Vegan Feta Cheese
Vegan Feta Cheese
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- firm Mori nu-lite tofu1 lbfrozen, thawed, drained and cut into ¼- to ½-inch cubes
- 2 cups
- 2½ tbsp
- salt½ tspor salt-free seasoning
- ¼ tsp
- ¼ tsp
- ¼ tsp
- of parsley1 pinchdill, thyme, marjoram and turmeric
- ¼ cup
- weak chicken-flavoured broth¼ cup
- 1 tbsp
- 2 tbsp
- minced fresh dill2 tspor 1 tsp dried
- low-sodium tamari1 tsp
- salt½ tspor salt-free seasoning
- 1 tsp
- 1 tsp
- ½ tsp
Method
1
Prepare the brine by combining 2 cups water, ¼ cup red wine vinegar, ¼ cup weak chicken-flavoured broth, 2 tbsp fresh lemon juice, and 1 tsp low-sodium tamari in a large bowl and whisk until well combined.
2
In a separate bowl, whisk together nutritional yeast, ½ tsp salt, ¼ tsp onion powder, ¼ tsp paprika, ¼ tsp garlic powder, 1 pinch of parsley (dill, thyme, marjoram and turmeric), 1 tbsp tahini, 2 tsp minced fresh dill, 1 tsp dried basil, 1 tsp dried oregano, and ½ tsp garlic powder to create a seasoning mixture.
3
Add the thawed, drained, and cubed tofu to the brine, then gently stir in the seasoning mixture until the tofu cubes are evenly coated.
2 minutes
4
Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 2 hours, stirring occasionally to ensure even absorption of the brine and seasonings.
5
After marinating, remove from refrigeration and taste for seasoning, adjusting salt, vinegar, or herbs as needed to achieve the desired flavour profile.
6
Serve chilled or at room temperature as a crumbled cheese alternative in salads, on grain bowls, or alongside crusty bread.