Vegan Feta

Vegan Feta coverThis is truly a versatile recipe to add to a variety of salads or baked goods.  The key ingredient here is the miso paste as it adds a briney, umami like flavour that is typical of traditional feta. If you make this ahead of time and keep it in the fridge, it’s a perfect make ahead topping. It will last for about a week in an air tight container in your fridge.

Tofu Feta

  • 80ml (1/3 cup) lemon juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 tablespoons white miso
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 395g (1x 14 ounce) block extra firm tofu, crumbled
  1. Combine the lemon juice, vinegar, water, miso, basil and oregano in a small bowl. Add the tofu and toss to combine. Cover and chill for at least 3 to 4 hours.

IF YOU MAKE THIS RECIPE BE SURE TO TAG YOUR PHOTO #FIGSANDMAPLE

Vegan Feta

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