Our Veggie Kitchen

I used to gobble feta cheese, especially on pizza.  I've used a tofu feta recipe from the Ultimate Uncheese Cookbook that is pretty tasty, but it takes a week to marinade and the texture of straight tofu is a bit off.  Then I tried a recipe made with lemon juice and sunflower seeds.  It didn't taste much like feta, but it sent me on a journey, looking for a good feta flavor and texture using a mix of lemon juice, vinegar, miso and ground cashews.  This is the conclusion of that journey.  And like any good journey, it ends with pizza.

My Pizza Dough Recipe is posted 'here'.



Tofu Feta
1/2 lb tofu (frim, water packed)
1/4 cup cashews
1 1/2 tbs olive oil
2 tbs reserved marinade (from below)
Marinade:
2 tbs lemon juice (about 1 lemon)
3 tbs white wine vinegar
1 tbs miso
1/2 tsp salt
2 cloves garlic, whole, but smashed

drain the tofu and cut into 1/2 inch slices. Mix together the marinade ingredients and pour into a sealable container. Add the tofu to the marinade and refrigerate for at least 24 hours and, preferably 2-3 days. Turn, toss or shake the container every few hours to ensure even coverage.

When the tofu is done marinading, remove from the marinade and crumble with your fingers. Blend together the cashews with olive oil and 2 tbs of the marinade. pour over the crumbled tofu and mix thoroughly. It's messy, but easiest to mix with your fingers.

4 Servings: 130 cal (11g fat, 4g carbs, 5g protein)