This blog post is also available in German.
You eat vegan but don’t want to live without feta cheese? Then I have something in store for you today. Namely a simple 5 minute recipe for a delicious tofu feta. This recipe is a great alternative to feta made from animal products. It can also be used in just as many ways in the cold kitchen as the non-vegan classic.
Vegan cheese is great!
I’ve been eating vegan for over a year now. The most difficult thing for me, especially at the beginning, was to give up cheese. If you’re thinking about implementing more vegan dishes in your diet or want to switch completely, maybe that’s just the way you feel right now! Of course, my tofu feta is also a great enrichment for the recipe collection of long-time vegans.
However, if you are at this point in your life where you want to change your diet, I would like to tell you the following. It`s perfectly normal to miss certain foods at the beginning of a vegan diet. And you`ll certainly achieve your goal to ditch dairy completely, especially cheese. Every beginning is hard and it`s absolutely ok to use vegan convenience products as substitutes. Especially if they help you to avoid animal products. From a health point of view it makes sense to eat fresh plantbased produce and home-cooked dishes without unnecessary additives.
But at the beginning I find it quite justifiable to consume a storebought vegan schnitzel or any other convenience product. And meanwhile there are also great vegan alternatives on the market that taste really good and do not contain tons of crap. I also buy such products from time to time – cheese substitutes more or less on a regular basis- and actually only want to get away from them, because the plastic packaging bothers me!
Here you can find an overview of all vegan alternatives available to replace animal products.
Let’s face it vegan cheese tastes different!
I want to be bloody open and honest with you, vegan cheese tastes super delicious. But most of the time the vegan cheese options just don`t taste like cheese at all. Although a few brands actually produce very authentic tasting vegan cheeses (take New Roots as an example). Nevertheless, I just absolutely wanted to point that out. Still vegan cheese is a lifesaver and nothings stands in the way of you making your vegan lasagne, pizza, caprese or greek salad. All you have to do is rethink your behavior and habits. And of course find a brand you like. Or you make the vegan cheese yourself. With that said, try my 5 minute recipe for a delicious tofu feta right now!
Does the 5 minute recipe for a delicious tofu feta taste authentic?
No, I am purely honest again. I`m still experimenting with a vegan feta that tastes authentic. But for such a recipe there will be more ingredients involved and the process of making it will be more complicated. I mainly plan to develop such a recipe as I want to create a completely plastic-free feta option. This recipe uses tofu in plastic packaging. Although you could technically make the tofu yourself (again working on such a recipe).
Today’s recipe for the 5 minute tofu feta is supposed to be one thing above all else, easy and simple. And of course it should taste heavenly, which is absolutely the case! I would almost say this tofu-feta tastes better than any other storebought vegan feta I`ve ever tried. Unfortunately it doesn’t melt though. And with all the aromatic fresh herbs from the balcony/window board, the tofu feta becomes a real poem.
Why do I call it Tofu-Feta then, although it has little to do with the real feta? Because it can be used for cold dishes in exactly the same way as regular feta. For example in salads, for delicious tapas and aperitif bowls.
Although the tofu feta is conjured up in 5 minutes, I recommend you to leave it in the fridge at least overnight. But you should consume it right away the next day, because this recipe isn`t designed for storage. Homemade food preserved in oil is associated with an increased risk of food poisoning by botulinum toxin. Especially when fresh garlic and herbs are involved as ingredients. Therefore simply consume the tofu the next day.
And don’t forget to leave some feedback and comments on how the tofu feta tasted. I’m going to prepare a new load, as this one is already gone.
See you soon
5 minute Tofu Feta
- 300 g firm tofu organic
- 250 ml olive oil organic, cold pressed
- 2 cloves of garlic organic
- 2 tablespoons basil organic
- 2-3 tbsp rosemary organic
- 1 teaspoon parsley organic
- 1 tablespoon marjoram organic
- 1-2 teaspoons salt organic
- 1 teaspoon crushed black peppercorns organic
- 1 mason jar
- Place tofu on a chopping board and place a heavy object on it to squeeze out the liquid. You can also carefully squeeze it out by hand.
- In the meantime, coarsely chop all the herbs, peel and press the garlic cloves.
- Cut the tofu into pieces and place in a preserving jar with the herbs and garlic. Fill the glass to the top with olive oil, close and put in the fridge overnight.