Recipe: Betta Feta (feta cheese substitute using tofu)

Betta Feta
Source: The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes by Joanne Stepaniak

This delicious faux feta tastes very much like dairy feta and is just as adaptable. Crumble it over pasta, grains, or raw vegetable salads.

1 pound (16 ounces) firm, regular tofu cut into 1/2-inch cubes
1/2 cup light or chickpea miso
3 tablespoons white wine vinegar
2 teaspoons salt

Place tofu cubes in a medium saucepan and cover with water.
Bring to a boil, reduce heat, cover and simmer 5 minutes. Drain well.

While tofu is simmering, prepare brine by whisking together remaining ingredients. Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes.

Chill uncovered in refrigerator until cold to the touch.

Cover and chill at least 7 days before serving. (The longer marinating time will produce a richer tasting, more flavorful feta.) Shake or stir contents to ensure all cubes are evenly covered with brine. Keeps at least 2 weeks in the refrigerator.

To serve, remove feta with slotted spoon and drain well.

Makes 2 cups (drained)

Per 1/4 cup:
Calories 61, protein 6 g, fat 3 g, carbohydrate 4g, calcium 60 mg, sodium 475 mg

FREE OF: Gluten, Nuts, Yeast, Corn
Contains vinegar and miso