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Yes, it's a salad... but it's a salad with fat-free vegan feta cheese! Oh yeah!
This recipe is included in Happy Herbivore Abroad.
I can't remember the last time I had a Greek salad... or feta cheese. Neither were items I ate often as an omni or vegetarian. Still, I love the challenge of making vegan substitutes for foods other people like.
Anyway, this idea came to me by way of my good friend Katherine. We were hanging out together in the park when she asked me, "Lindsay, can you make vegan feta out of tofu?" I didn't know if you could, but damnit! I was going to try. I think it tastes just like feta cheese, or at least it tastes the way I remember feta cheese tasting like. Regardless, it's damn tasty on a salad!
Now, I know Greek salads usually have cucumbers and red onions on them, too... but, well, I don't like raw onions (we all have our preferences?) and I was all out of cukes... but whatever! it was still an awesome salad!
A delicious dairy-free alternative to feta cheese. This recipe is included in Happy Herbivore Abroad.
1 pound extra-firm tofu
2 tbsp water
4 tsp yellow miso paste
¼ cup red wine vinegar
1 tbsp lemon juice
1 tsp salt
2 tsp basil, dried
¼ tsp rosemary, dried
2 tbsp nutritional yeast
Break tofu into a few large pieces in a mixing bowl and set aside. Whisk
all remaining ingredients, except nutritional yeast, together. Pour
over tofu and mix with your hands, crumbing the tofu into smaller pieces
as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of
nutritional yeast over top and mix. Taste, adding more nutritional yeast