Prior to going vegan, feta cheese was probably our most favourite cheese. Feta can be added to almost anything; Salads, pizzas, charcuterie boards, or just to eat on its own as a delicious snack. Cutting feta out of our diet was probably one of the hardest parts of transitioning to a vegan lifestyle. It was was a staple in our households.
It’s been about a year and a half for Sigourney since she consumed feta, and the craving was getting real! So here it is, our Vegan Feta, and it’s quite delicious if you ask us.
Our vegan feta comes together in small bite sized cubes, but feel free to crumble it as you need. We’ve tried it crumbled on top of pizzas and it came out so delicious. Really, however you used to use feta you can use our tofu feta!
We really hope you enjoy this gem as much as we do!
- 1 pack Extra-Firm Tofu Drained & pressed
- 1/4 cup Rice Wine Vinegar
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Almond Milk
- 1/4 cup Water
- 2 tsp Lemon Juice
- 1 tbsp Dried Oregano
- 1/2 tsp Garlic Powder
- 2 tsp Salt
Cut tofu into small bite size pieces, to resemble that of tofu.
In a medium sized bowl add the rice wine vinegar, apple cider vinegar, almond milk, water, lemon juice, oregano, garlic powder and salt. Whisk together all of the ingredients.
To the marinade add in the tofu, mixing the tofu until fully incorporated into the marinade.
Cover bowl and place in the fridge for 24 hours, mixing occasionally.
Serve and enjoy!
Tofu feta can keep in the fridge for up to 2 weeks