This spicy whipped feta is made from marinated firm tofu, pickled jalapeños and spices. Tofu is a brilliant source of protein, iron and calcium, and you can use it either as a spread or a dip. I recently created a whipped feta from tofu, which works brilliantly on sandwiches and wraps. It also worked really well on a stuffed picnic loaf too. This version brings a little heat, and balances out the creamy cheesy flavour beautifully. Why not try making the stuffed picnic loaf with both types of whipped feta and see which one is your favourite
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
- 40g pickled jalapeños, finely diced
- One quarter of a teaspoon of cayenne pepper
- One quarter of a teaspoon of smoked paprika
Method;
- Begin by pressing the tofu. Pressing tofu removes water, which allows the marinade to penetrate the tofu more deeply. I aim 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
- When you’re ready to make the whipped 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
- Finally, mix through the finely diced jalapeños and spices until they’re well combined
Lastly, store the spicy whipped feta in an airtight container in the fridge. It should keep for up to one week
