Vegan Burmese Tofu Feta Cheese

Vegan Burmese Tofu Feta Cheese

Chickpea flour is used to create a tangy, salty vegan feta cheese alternative! This rich cream cheese alternative is the perfect addition to a salad or your favorite Mediterranean dish.
Servings
8 servings
Prep time
20 minutes
Cook time
10 minutes
Passive time
24 minutes

Ingredients

Burmese Tofu
Marinade
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Fresh Lemon Juice
  • 3 cloves Garlic, minced
  • 1 Tbsp Dried Oregano
  • 1 tsp Lemon Zest
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • ¼ tsp cracked Black Pepper
  • ¼ tsp Crushed Red Pepper Flakes

Instructions

  1. Line a 9 x 5-inch loaf pan with parchment paper. Set aside.
  2. In a medium pot, combine water, chickpea flour, salt, nutritional yeast and lemon juice, whisking well to make sure there are no lumps. Cook over medium heat for 8-10 minutes, until thick and creamy.
  3. Pour into the prepared pan, but do not smooth out to fit the pan. The mixture will naturally flow a bit, however, it will be thick enough to not pour to the edges of the pan. Cool for an hour at room temperature, and then refrigerate at least 3 hours, until firm, up to overnight.
  4. Drain any liquid from the pan, and cut the tofu into ¾-inch cubes.
  5. In a covered container or large mason jar, combine the marinade ingredients. Add cubed Burmese tofu, cover and shake to coat the tofu. Let the mixture marinate 8 hours. Store feta in the marinade in the refrigerator for up to 5 days.

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