I just started my one week of vacation for this summer. Last time I had a week off was when we went to France in May, but that in ways too stressful to classify as holiday – you know, being an introvert constantly surrounded by strangers ⇒ not particularly relaxing…
Tomorrow however, me and J are picking up a rental car and will spend the following five days driving around the Highlands. Which I am well excited about, having only ever seen the east coast of Scotland.
Before radio silence hits this little internet place though, I wanted to share a recipe with yous – namely one of vegan feta cheese! The prep time is down to mere minutes, but it does however need to marinate for quite a while. The longer the better, in my humble opinion. Let’s get to it:
TOFETA | VEGAN TOFU FETA CHEESE
→ 1 pack (~400 grams) extra firm tofu
→ 3 tbsp water
→ 2 tbsp white miso
→ 2 tbsp nutritional yeast
→ 1 lemon, juice of
→ 1 tbsp apple cider vinegar
→ 1 tbsp olive oil
→ 1 tbsp oregano (I opted for fresh basil)
→ 2 cloves of garlic
→ a pinch salt + pepper
1 . Start by pressing the water out of the tofu – wrap it in a kitchen towel/roll, leave under a weight for at least one hour.
2. Prepare your marinade by whisking all ingredients together until smooth.
3. Cut tofu into cubes, pour over marinade and let sit in an air-tight container for at least 2 hours. Best result comes from leaving it at least 8-48 hours. Once marinated cover in olive oil to preserve in fridge for 2-3 weeks. For extra fancy version add fresh herbs, peppercorns, chili and garlic.