Recipe: Easy Tofu Feta

As a former and reformed cheese addict I must say that I do spend a bit of my time working on substitutes for that cheesy flavor. I've got a few that are in "testing" phase but this one was just too good to not share. 

One thing I do is add miso to TONS of stuff because I think it gives that salty fermented flavor that is really core to cheese. I believe that it is essential to this and other dishes when I call for it. If you can't find it at your local grocery store try to find an Asian market and stock up. I would suggest getting some light mellow miso (white or shiro) or some yellow miso - darker stuff can be overpowering in cheesy dishes but it does taste amazing as soup. This stuff keeps for a VERY VERY long time if properly refrigerated so buy more than you think you need. I go through at least a pound of it a month. 


Tofu Feta on a Tostada

This stuff is kind of neat to make because while it marinates the texture of the tofu changes. It becomes more crumbly and wonderful.  My 2 year old daughter LOVES this stuff (but she IS a tofu-freak!)

Just think of all the things you can put this stuff on. Here it is pictured on a tostada (it's pretending to be cotija) and we also had some on salads. And pizza. And sandwiches. And pitas. And in dips. (I'll share some of those recipes with you next time!) I think you'll be able to find a way to use it up.  

Recipe Notes...

*Use firm or extra firm tofu for this application.

*Don't be afraid of all of that sodium. Feta is meant to be used sparingly to add flavor. A little will go a long way!

*Once made it should keep in the refrigerator for about a week. I do not recommend freezing any extras.  


Easy Tofu Feta

16 servings

  • 1 lb firm tofu, pressed and cut into 1/2 inch cubes
  • 2 Tablespoons white or yellow miso
  • 2 teaspoons kosher salt
  • juice of 1 lemon
  • 1 cup water

Bring all of the ingredients to a simmer in a small saucepan over medium high heat. Put on the lid and simmer for about 15 minutes. 

Let cool and then transfer to a container with a lid (I recommend glass containers.) Let it marinate in the refrigerator for at least 12 hours but if you wait 24 hours the texture changes and it becomes more crumbly. 




Nutritional information per serving : Serving size: 1 oz    

1 WWPointsPlus, 23 calories, 1g total fat, 0mg cholesterol, 1g carbohydrates, 0g fiber, 0g sugar, 3g protein

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