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Tofu Feta

What you need: 

2 tablespoons olive oil
1 1/2 tablespoons fresh squeezed lemon juice
1 tablespoon chopped oregano or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon red crushed pepper flakes
14 to 16 ounces extra firm tofu, cut into 1/4" to 1/2" cubes

What you do: 

1. In a medium bowl, whisk together lemon juice, oil, oregano, salt, and red pepper flakes.
2. Add tofu and toss together.
3. If time allows, let this set at least 1 hour or overnight, stirring before using.
Source of recipe: Modified from a couple that I have tried.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

I agree with FullObeans - "feta" is a bit misleading here, but it was a nice and easy way for me to do something new with tofu.  I also added a bit of nutritional yeast.  The red pepper gives it a nice kick!  So far I've used it on salad, and in pasta sauce.  

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Not quite like feta but it still added a lovely color, texture, and subtle flavor to my warm lentil and spinach salad.  When I have a bit of left over tofu I will think of this recipe. I added a tsp. of nutritional yeast and let it develop overnight.  It did advance the flavor.

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This recipe surprised me. When my mom's boyfriend, who is a total tofu-phobe, looked over my shoulder at it, he recommended I should at least try something with more flavor. Scanning the ingredients, it did indeed look pretty bland. But when it was finished, I had to stop myself from snacking on it right from the mixing bowl. These simple ingredients find the perfect balance between strong and mild.  ;)b

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I made a smaller batch of this recipe and eyeballed a couple of things, and it came out pretty good.  I put some of it on a pizza and the rest on a salad the next day.  Thanks for the recipe!

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