Bethany's Vegan Kitchen

This feta would go well on salads, in sandwiches or crumbled and sprinkled onto pasta, pizza or potatoes. Marinating extra firm tofu in a mixture of oil, lemon juice, cider vinegar, nutritional yeast, salt and herbs, gives you a lovely alternative to dairy feta cheese. It’s also lower in fat, higher in protein and pretty versatile. Full disclosure, it does have a slightly different texture, it’s not as crumbly as feta is. But in regards to the flavour it does have the same salty, tangy flavour that feta has

I used two thirds of the feta along with cannellini beans, garlic and lemon juice to make this creamy bean dip. In addition to using it as a dip, it can also be eaten on sandwiches, crackers, or with salads

For the feta, you’ll need;

1. One 280g/10oz block of extra firm tofu
2. The juice of one large lemon
3. Two tablespoons of nutritional yeast
4. One heaped teaspoon of salt
5. Half a teaspoon of dried oregano
6. One teaspoon of dried parsley
7. Three tablespoons of oil
8. A pinch of black pepper
9. Two tablespoons of cider vinegar
10. One clove of garlic, chopped

Method;

• Add everything apart from the tofu into a jar, screw on the lid tightly and give it a good shake to combine
• Cube the tofu and add it into the jar, screw the lid on and then gently roll the jar to ensure the marinade coats the tofu
• Pop in the fridge and chill for at least an hour, overnight works best

For the dip, you’ll need;

1. Two thirds of the feta you made earlier
2. One 400g/14oz tin of cannellini beans, drained and rinsed
3. The juice of half a lemon
4. One clove of garlic, chopped
5. One tablespoon of oil
6. Three tablespoons of water
7. Salt and pepper to taste

Method;

• Simply add everything into a food processor/blender and blend until completely smooth. You may have to stop to scrape down the sides, to ensure nothing it left behind
• Use as a dip for vegetables, crisps, or spread onto sandwiches or crackers