Ingredients for vegan cheese made from tofu, feta-style
- 1 preserving jar of 1l
- 400g Tofu
- 700-800 ml Hermanos Catalan extra virgin olive oil
- 1/2 Sliced lemon
- 1/2 Sliced lime
- 1 Head of garlic
- 4 tablespoons ORAC Botanico-mix, spicy herbs
- 4 tablespoons Mixture of paprika, chilli, pepper, parsley, onions, thyme,
- oregano and basil
- 1L Water with 10 tablespoons of sea salt and 6 tablespoons of yeast flakes
Preparation of vegan cheese made from tofu, feta-styleCut the tofu into equal-sized cubes. Mix the water with the salt and yeast flakes into a fluid mixture using a hand blender. The mixture must be completely dissolved in the water. Place the cubes of tofu in the mixture for 12-24 hours. Fill the preserving jar with the lemon and lime slices, the spices and the oil. Peel the garlic and make an incision into each clove using a sharp knife. Place the cloves in the preserving jar. Place the lid on the pan and allow to draw until the cubes of tofu are ready for the next step. Rinse the cubes of tofu under running water, dab dry and place in the oil. Store the mixture for at least a week in a dark place (not the fridge). Use the soya cheese like you would use feta.
Tip from Stefano:
Vegan cheese made from tofu as a feta substituteDelicious on bread, on pizza, in a salad or on its own. This tofu cheese is just like feta cubes. A great alternative to feta cheese.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.