vegan-fetta

Vegan Fetta

250 g block of firm tofu
Juice of 1 lemon
3 tablespoons of herbed vinegar
1 tablespoon of miso
½ tablespoon of salt
2 teaspoons of crushed garlic

You can either crumble tofu or cut into small cubes. Place in a marinating tray.

Mix lemon juice, vinegar miso, salt & garlic into a jug & pour over tofu. Ensure it is all covered. Refrigerate overnight, turning once or twice. (Can be made & used an hour or so before needed. But the longer it is left, the tastier it is).

6 Responses to Vegan Fetta

  1. Julia August 27, 2013 at 6:53 pm #

    This was on pizza we had at Bed and Broccoli and it was sooo delicious!
    I’m making some tonight with Nikkis herbed vinegar.
    Thanks 🙂

    • Nikki August 28, 2013 at 6:28 am #

      Hey Julia

      Let me know how it turns out. Do you have a dam to complete the picture? 😉

      Cheers,
      Nikki x

  2. Julia September 5, 2013 at 8:03 am #

    It was so good 🙂 I made lots of it and froze some because there was too much. I hope that works okay. I put it in a salad with roast pumpkin and cherry tomatos. Thank you.. So good!!

    • Nikki September 5, 2013 at 8:30 am #

      I’ve never frozen it….we eat it all within a few days. Let me know if it freezes ok?

      Your salad sounded YUMMO!

  3. Julia September 5, 2013 at 8:04 am #

    Unfortunately no dam :(.. I miss yours! Haha

Trackbacks/Pingbacks

  1. Let’s Talk About Cheese, Baby… | The Helpful Vegan - January 24, 2014

    […] I found this recipe on the fantastic website by Bed & Broccoli (see link here https://bedandbroccoli.com.au/recipes/misc/vegan-fetta/). […]

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