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;
- One 280g/10oz block of extra firm tofu
- The juice of one large lemon
- Two tablespoons of nutritional yeast
- One heaped teaspoon of salt
- Half a teaspoon of dried oregano
- One teaspoon of dried parsley
- Three tablespoons of oil
- Four tablespoons of water
- A pinch of black pepper
- Two tablespoons of cider vinegar
- 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;
- Two thirds of the feta you made earlier
- One 400g/14oz tin of cannellini beans, drained and rinsed
- The juice of half a lemon
- One clove of garlic, chopped
- One tablespoon of oil
- Three tablespoons of water
- 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
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