Our fermented feta is our most popular recipe. This quick feta is the second most popular. Prep in the morning - eat that night!
When you needfeta cheese in a hurry.
-
Easy
No specialist cheese making ingredients needed. Find all the ingredients at the supermarket or health food store. It is easier than our fermented feta but still super tasty.
-
Scrumptious
Herby, salty and satisfying. Great tossed through a Greek salad. Use the oil the feta rests in and there’s no need for salad dressing! Smash it on some toast wth avocado. Add it to your pasta dishes or pop it on a cheese board with crackers.
-
Good for you
Packed with protein and the goodness of tofu.
-
Easy on the bottom dollar
Cheap to make! Use whatever herbs you have floating around and mix up the oils to use up whtever you have in your cupboard!
Prefer to watch than read?
Find our QUICK Vegan Feta Cheese on YouTube. Cook along to easy and clear instructions.
Ingredients
250 GRAMS FIRM or extra firm tofu
130 grams extra virgin olive oil
120 grams vegetable oil
40 grams red wine vinegar
2 TBSP Rejuvelac (if you don’t Have rejuvelac handy just add extra red wine vinegar)
1 TSP salt
1/2 TSP dried italian mixed herbs (or make your own from oregano, thyme, basil)
1/2 TSP caster sugar (optional)
1/4 tsp chilli flakes (optional)
1/2 garlic clove, minced or diced finely
1 Large Wedge of red onion
Pepper
Method
To make Feta
Remove tofu from packet and wrap in paper towel. The more water you remove from the tofu the better the feta so I recommend pressing it in a tofu press or using heavy items to press the paper towel wrapped tofu to extract as much water as possible.
After removing the excess water break/crumble the tofu into feta sized/bite sized bits - not too small. Set aside on paper towel to keep draining.
Mix all the ingredients except the tofu and onion in a jar with a tight fitting lid. Shake the jar well to make sure all the ingredients are emulsified.
Gently mix in the tofu and the onion and the replace lid.
Leave sitting at room temperature (away from direct sunlight) for 6-8 hours for the flavours to develop. Then transfer to the fridge to store.
Store for up to 4 weeks in the fridge - just keep it covered in oil - topping up the oil as needed. The longer it stores the better it tastes!
