How to make Tofu “Feta”
Quick and easy. A great way to add some flavour to your tofu and make your very own tofu “feta”.
PREP TIME & COOK TIME 10 minutes (+ overnight refrigeration) | SERVES 4
You will need to start this recipe a day ahead.
INGREDIENTS
- ½ cup soy milk
- ⅓ cup rice wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano leaves
- 1 garlic clove, crushed
- 2 tsp salt
- 375 g extra firm tofu, cubed
VARIATIONS:
CHILLI “FETA”
- 1-2 cups olive oil
- 1 long fresh red chilli, thinly sliced
- 1 shallot, thinly sliced
- 2 sprigs of thyme
LEMON “FETA”
- 1-2 cups olive oil
- Peppercorns
- 3 fresh or dried bay leaves
- 3 wide strips of lemon peel
METHOD
WHISK soy milk, rice wine vinegar, lemon juice, oregano leaves, garlic and salt in a large, shallow glass or ceramic dish. Add tofu and turn to coat.
COVER with plastic wrap and refrigerate overnight. Drain ‘feta’ and marinate with variations or use as is.
CHILLI “FETA”
PAT ‘feta’ dry and place in a container with olive oil, or enough oil to cover, chilli, shallot and thyme. Seal container and allow to infuse.
LEMON “FETA”
PAT ‘feta’ dry and place in a container with olive oil and add in the remaining ingredients. Seal container and allow to infuse.
Made Tofu “Feta” ? Tag us @foodandhomesa #cookingwithFH on Instagram!
AlSO SEE: Easy scrambled tofu wraps
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
