This whipped tofu feta is dairy-free, vegan, high in protein and a good source of both calcium and iron. It’s rich and creamy and would be ideal on sandwiches, wraps, or you can use the tofu as dip with crisps, breadsticks or veggie sticks. Tofu is an incredibly versatile ingredient and you can use it in so many ways. This time it’s used as a creamy base to create cubes of vegan feta with the same bright, tangy, salty flavour as the dairy version. You don’t need a high speed blender for this, as it’s firm tofu it’s still pretty soft even after it’s pressed. So a regular blender/food processor will work perfectly
You’ll need;
- 400g block of firm tofu
- The juice of one lemon
- Half a teaspoon of dried oregano
- One teaspoon of dried parsley
- Three tablespoons of extra virgin olive oil
- A pinch of black pepper
- Two tablespoons of cider vinegar
- Half a teaspoon of garlic granules
- One teaspoon of salt
- 80g dairy-free Greek yoghurt, I used one by Alpro
Method;
- Begin by pressing the tofu. Pressing tofu removes water, which allows the marinade to penetrate the tofu more deeply. I try to press tofu for at least 30 minutes
- Next, whisk together the marinade. You can do this while the tofu is pressing
- Once you have pressed the tofu, discard any water and then slice it into small cubes. Pop the tofu into an airtight container and pour over the marinade. Pop the lid on and give it a shake to evenly distribute the marinade. Place it in the fridge and leave to marinate overnight
- Once you’re ready to make the whipped tofu feta, add the tofu with any remaining marinade into a blender/food processor along with the yoghurt. Blend until completely smooth, you may have to pause to scrape down the sides
You can store this whipped feta for at least five days in an airtight container in the fridge. Try some spread on a slice of toast for breakfast, or a spoonful stirred into a pasta sauce to add some creaminess
If you try this out let me know how you used it! I’m curious to know
