Dinner preparation can sometimes be a challenge, especially if one or more of the folks around your table are vegan, lactose intolerant or have dietary restrictions. A traditional Greek salad, comprised of tomatoes, cucumber, red onion, black olives and feta cheese is not possible if a dairy-free feta is not available for those guests. I have had a very difficult time finding a dairy-free substitute in the past few years.
So off I went to research on the internet and I am thrilled to share with you a fabulous recipe for Fat-free Vegan Feta Cheese from the The Happy Herbivore blog. I have made a Greek salad with it and we could not tell the difference.
This recipe is easy to put together with just a few ingredients, most of which you might already have in your pantry. One extra firm block of tofu, drained, is the main ingredient.
Red wine vinegar, lemon juice, a combination of dried basil, rosemary, and oregano and some water. The extras are yellow miso paste (a traditional Japanese seasoning produced from soy beans) and nutritional yeast, which can be found at your supermarket (or perhaps a health food store).A teaspoon of salt is important to emulate that salty feta flavour.I must admit that this is the first time I have used nutritional yeast and I will be looking for more ways to utilize it in my menus. It is high in protein and vitamins, and has a strong cheesy flavour, is a great dairy substitute and can be used in mashed potatoes or on popcorn, for example.
Break the tofu into smaller pieces in a mixing bowl. In another smaller bowl, whisk together the rest of the ingredients, except the nutritional yeast. Pour over the tofu and mix gently (use your hands, if necessary) crumbling the tofu into smaller pieces and ensure that it is thoroughly mixed. After letting this mixture sit for 10 minutes, sprinkle the nutritional yeast on top and then mix through.
This cheese tastes great on any salad. Give it a try and hope you like it as much as we did.
1 block extra-firm tofu
2 tbsp. water
4 tsp. yellow miso paste
¼ cup red wine vinegar
1 tbsp. lemon juice
1 tsp. salt
2 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. dried rosemary
1 tbsp. nutritional yeast
- Break tofu into a few large pieces in a mixing bowl and set aside.
- Whisk all remaining ingredients, except nutritional yeast, together. Pour over tofu and mix with your hands, crumbing the tofu into smaller pieces as you go.
- Set aside and let rest for 10 minutes.
- Sprinkle the nutritional yeast over top and mix. Taste, adding more nutritional yeast, if desired.