Vegan feta cheese

Yield: 1 Servings

Measure 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

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

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