Vegan feta cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm lowfat tofu; drained and cut into 1/4- to 1/2-inch cubes |
| 2 | cups | Water |
| 2½ | tablespoon | Nutritional yeast |
| ½ | teaspoon | Salt; or salt-free seasoning |
| ¼ | teaspoon | Onion powder |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Garlic powder |
| 1 | pinch | Parsley; dill, thyme, marjoram and turmeric |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Weak chicken-flavoured broth |
| 2 | tablespoons | Tahini |
| 2 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Minced fresh dill; or 1 t dried |
| 1 | teaspoon | Low-sodium tamari |
| ½ | teaspoon | Salt; or salt-free seasoning |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Garlic powder |
Directions
Place the first set of ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Drain and place in a bowl. Whisk together the second set of ingredients until well blended. Pour over the tofu and toss gently. Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade. Store in the fridge (it keeps for a week or more), and drain before using.
Recipe(s) adapted from: "The Uncheese Cookbook" "The American Vegetarian Cookbook" "Low Fat Living"
Posted to fatfree digest V97 #180 by Jacqueline <still@...> on Aug 15, 1997