A few years ago, we saw a cooking demonstration at a local farmers market. As part of the menu, the chef made a great salad with feta cheese. I read about marinating tofu to sub in for feta, and then I gave it a shot.
My husband and I made the feta using this recipe, and then made the salad we’d seen at the farmers market. We thought it was good, but we usually think our food is alright. The real test was when we had two other couples over for lunch one weekend. All self-proclaimed cheese enthusiasts; our friends were super impressed with the salad and thought we actually used store-bought dairy cheese. That sold me.
One thing you “need” for this recipe is a tofu press. This is basically anything. I prefer two cutting boards and two rubber bands over a bowl (or directly in the sink) to catch/drain the water released. You can also squish the block of tofu between two plates, and weigh it down with a big old text-book or two. If creativity isn’t your thing, you can pick up a swanky tofu press for like $20. Much like the pet rock, I can’t believe someone actually makes money off of this, but that’s neither here nor there.
- 1 block of extra firm tofu
- 1/4 cup of lemon juice
- 1/2 cup of water
- 1/2 cup of apple cider vinegar
- 1 tablespoon of oregano
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of garlic
- Drain tofu and remove from package, and then secure in a tofu press to drain all liquid.
- Press tofu for about 30 minutes (time may vary – just make sure that sucker dries out a bit and you squeeze away much of the water.
- While the tofu is being pressed, create an emulsion with lemon juice, apple cider vinegar, water, and oregano. Whiskwhiskwhisk.
- Add salt and garlic.
- Once tofu is properly drained, cut into 1-inch cubes. If you don’t want uniform cubes, use the handle of a wooden spoon for a really dull way to cut through the tofu for jagged edges.
- Place all cubes in marinade and make sure all tofu is covered by liquid. This is best in a container that seals really well. Sometimes I like to flip it upside down after a few hours to make sure every nook and cranny gets marinated well.
- Let sit overnight (at least 12 hours – up to two days)
- Use this feta recipe in Spring Quinoa Salad or Vegan Spanakopita!