Vanilla tofu goat cheese is a delicious, healthy DIY vegetarian among traditional goat cheeses. This is the perfect complement to any cereal bowl, salad, burrito or pasta! Simple to make and easy to store.
As I continue to experience the long and dark periods of cookbook writers, I find that I rely heavily on staple foods every day.
One of the staple foods I make most often is my tofu cheese.This salty side dish has been found in other recipes on the blog, including This barley salad, mine Tofu and Feta Kale Salad, And mine Pizza pasta grilled. Recently, I also like to put it in a simple cereal bowl, or use it to make the protein content in the salad higher.
Considering that I often rely on it, I think it’s time to revisit and reorganize the herbal tofu and feta recipe!
Why use tofu as the basis of vegan cheese? The first is texture. Tofu has a dense texture, but it is very fragile, comparable to ordinary feta. (To the naked eye, it looks very similar.) I use extra-firm tofu to make feta instead of hard. But any one can play a role in the recipe. I don’t recommend too soft shredded tofu.
Tofu has a neutral flavor, making it an ideal canvas for the salty, lemon-flavored marinade in recipes with vanilla tofu and feta. In terms of nutrition, tofu makes this “feta cheese” nutritious and dense. It is rich in protein, healthy fatty acids, anti-inflammatory phytonutrients and a good source of calcium. Win, win, win.
How to make tofu feta
The process of making tofu and feta is very simple! Just mix the ingredients of the marinade, marinate the tofu and eat it. There is no need to cook tofu for this recipe; what it really requires is some patience.
I marinated the tofu for about four hours and it turned out great. Having said that, I think it is better to marinate the tofu and feta overnight, or even two nights. If you have time to give it more time, please do.
Tofu Feta Ingredients
Extra firm tofu is best, but firm tofu is fine if needed. You don’t need to press the tofu too much. Before preparation, just use some tea towels to gently press the tofu. This will eliminate excess water.
White flavor o
I list Baiwei o as an option in some recipes because it is not an ingredient that everyone is hanging out about. However, for this recipe, it is a very critical ingredient.It makes tofu both salty and fragrant Umami This is essential for the whole feta effect.
If you have brown odor at home, you can use white instead.this is Sweet white flavor o I stay at home and use it in many recipes.
…There are a lot more. Make sure to use freshly squeezed.
Red wine vinegar
Lemon juice seems a bit redundant, but it adds another kind of acidity to the recipe. I promise, it’s worth the extra ingredients!
I use oregano by default in the recipe, but you can use thyme or Provencal herbs instead. If I want a cheese-like taste without the taste of vanilla, sometimes I also exclude vanilla altogether.
How long should feta be kept?
Fortunately, the vanilla tofu feta is well maintained and will only become more flavorful over time. You can store it in an airtight container in the refrigerator for up to five or six days.
When making tofu cheese, it is usually eaten directly from the container in which it is marinated. If you have any tofu left, there is no need to discard the marinade, as the marinade will continue to process the remaining tofu.
How should I consume tofu and feta?
But you like it! Or, but you usually eat tofu. My most favorite place:
- Pizza or toast
- Homemade Greek Salad
- Pita (with vegetables and chickpeas)
- Mediterranean packaging (usually green food, tofu feta, white beans, grape tomatoes and olives)
- simple Lunch bowl
- Tofu battle
- Vegan frittata (I have been making these with Just Egg these days!)
- Pair with roasted seasonal vegetables (a great way to add plant protein To any vegetable-centric dish)
Yield: 6 Share
- 15 ounce Extra firm tofu (Press lightly to remove excess water)
- 3 Tablespoon White flavor o
- 1/4 cup Freshly squeezed lemon juice
- 2 pcs teaspoon Red wine vinegar
- 1/4 cup water
- 1 piece Small clove garlic, chopped (Optional)
- 2 pcs Tablespoon Nutritional Yeast (heap)
- 1/4 teaspoon Fine salt
- 1/8 teaspoon Freshly ground black pepper
- 2 pcs teaspoon Dried oregano (Or two tablespoons of fresh oregano)
In a mixing bowl, stir together the miso, lemon juice and vinegar; you will get a thick and smooth paste. Add water, stir until smooth, then stir in garlic, nutritional yeast, salt, pepper and oregano.
Put the cubed tofu in an airtight container (preferably a container wide enough so that the tofu can be placed in a single or double layer), and then pour the marinade into the tofu. Shake to spread the marinade on the tofu, then cover the container and transfer it to the refrigerator for at least 4 hours, but preferably overnight. After marinating, the tofu will become more delicious. Serve with salad, pasta or cereal bowls, or usually you will like feta!
To be honest, I hope my current cooking skills are more prosperous and ambitious than before. I am still trying to solve this problem, trying to get rid of creative barriers without trying to impose anything.
But in order to echo “You can only do what you can“I am very happy that I am doing what I can. These things, including this kind of vanilla tofu feta, are modest but versatile. They do something.
Enjoy this simple vegetarian staple!