A simple, tofu based feta cheese alternative that satisfies with a delicious savory tang!
For some weird reason, I have never really cared too much for cheese. For the most part, I don’t miss it. However, there is one main exception... feta. Feta is amazing. It brings a salty, sour flavor that is noticeably missed when removed from a dish. While there are great plant-based feta cheese options to buy, I wanted to find a replacement that is more cost effective yet easy to make. Thus, introducing this tofu version that successfully fills the feta void. Feel free to add it to any salad, antipasto plate, or simply use it as a garnish. Enjoy!
Ingredients:
1 Package extra firm tofu (drained and squeezed a couple times to remove excess liquid)
1/3 Cup refined coconut oil
4 Tablespoons lemon juice
1 Tablespoon + 2 teaspoons apple cider vinegar
1 1/4 Teaspoon salt
1 Teaspoon onion powder
1/2 Teaspoon garlic powder
Directions:
Preheat oven to 300 degrees and line a baking sheet with parchment paper.
Combine all ingredients in a blender and blend until smooth.
Pour the mixture onto the prepared baking sheet and spread out to about ½ inch thick and bake for 50-60 minutes.
Remove the feta from the oven and transfer it on the parchment paper to a cooling rack. Let it cool to room temperature before removing it from the parchment paper.
Once cooled to room temperature, break the feta into chunks, place it in an airtight container, and store it in the refrigerator. (It doesn’t need to be refrigerated first but it does firm up more and the flavor matures with the chilling).
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