When I first went plant-based, my biggest struggle was giving up cheese. Of course, with every struggle, I overcame it, but I still like the texture and flavors associated with cheese rather than the taste of the cheese itself. For that reason, I enjoy experimenting with making cheeses like my Skinny Nacho Cheese Sauce or the cheese sauce in my Cashew Miso Cheese. So, since feta was one of my favorite cheeses, I decided to throw my apron in the ring and try to make my own version of tofu feta cheese.
Although I love my Skinny Vegan Greek Spinach Pie made with cashew feta cheese, I was looking for a different texture for salads and other entrees. Even though I have tried other tofu feta recipes, I don’t like the raw, spongy taste of raw tofu. As a result, I decided to go on the wild side and marinate my tofu, cook it, and then return it to the marinade for a firmer texture.
And, it worked!
So, let’s make some FABULOUS vegan tofu feta cheese!
WHAT IS THE DIFFERENCE BETWEEN THE DIFFERENT TYPES OF TOFU AND HOW DO I KNOW WHICH ONE TO USE FOR TOFU FETA CHEESE RECIPE?
At first glance, I can understand why selecting a type of tofu may be difficult for a beginner or even a seasoned vegan veteran. In fact, the array of tofu choices at the supermarket is growing as a plant-based diet becomes more popular.
Basically, there are five types of tofu to focus on: silken, medium, firm, extra form and sprouted. Although you can now purchase braised tofu, smoked tofu, and pre-baked tofu, we are going to focus on the ones we cook with.
Silken tofu, for instance, contains the most water of all the tofu textures. Thick and creamy, silken tofu’s texture is comparable to custard or thick yogurt. I use silken tofu for dressings, sauces, dips, or even as an egg replacement when baking.
Medium tofu, on the other hand, is a little bit denser than silken tofu, but it is still really delicate and falls apart easily. In fact, I rarely buy medium tofu, since I prefer a firmer and less spongy tofu texture.
Firm tofu, for example, is again another step up in terms of less water content and firmer structure. It does, though make a great tofu ricotta cheese like in my Skinny Zucchini Stuffed with Veggies and Tofu Ricotta. Although I prefer firmer tofu for a tofu scramble, firm tofu is perfect if you like your tofu scramble on the softer side.
Extra-firm tofu is my go-to tofu for most recipes because its easy to handle and contains less water. Again, for me, it’s all about convenience. Not only does extra firm tofu take less time to press, but it also stays together when grilling, baking, or sauteeing in a pan.
And then, there is sprouted tofu, the Cadillac of all tofu in my opinion. Sprouted tofu, for example, doesn’t need to be pressed. As a result, I chose extra-firm tofu to use for my tofu feta cheese recipe.
HOW TO CORRECTLY PRESS TOFU TO MAKE THE BEST TOFU FETA CHEESE
For years I avoided eating tofu. Every time I made tofu, I ended up moving it to the side of the plate, because it was either fried or mushy. Most restaurants fry it, which doesn’t interest me, and those who bake and grill it seemed to have the same issues I did; soft tasteless tofu.
Then, I figured it out with the help of my EZ Tofu Press. I bought it on Amazon, and in the beginning, I made the same mistakes. I didn’t follow the directions ( a problem I have haha); I was in a hurry as I usually am, and I got the same results….tasteless tofu I didn’t like.
Not only is the E-Z Tofu Press easy to use, but it is also the cheapest one on the market! And, I have owned it for years, and never had to replace it with a new one. So, if you are looking for a quality tofu press, that won’t break the bank, this one is a great deal.
Following these simple steps, however, and being patient, is what good tofu is all about.
STEPS FOR PERFECTLY PRESSED TOFU EVERY TIME:
- First, carefully remove the tofu from the package, discarding the fluid from the package. It’s delicate, though, so be gentle.
- Then, place the tofu in the middle of the press and turn both knobs equally about four turns.
- I usually place the tofu press in the sink on its side to drain properly.
- Turn the knobs every two minutes, equally until the tofu is about an inch or inch and a half thickness.
- Most people stop here….NOT YET. Keep turning until the knobs are screwed as far as they can to almost touch the opposite end.
GRILLING INSTRUCTIONS FOR MAKING TOFU FETA CHEESE
- Preheat the grill to low (400 degrees)
- Place a grill mat on the grill or place the tofu directly on the grill for grill marks.
- Cook for about 8 minutes on each side, rotating every four minutes for the grill marks
- Remove the tofu from the grill and cool until you are able to cut it into cubes.
- Then, cut the grilled tofu in cubes and return it to the marinade.
Then, simply cut the tofu into cubes and return to the tofu feta cheese marinade. That’s all it takes. Once you are ready to serve the tofu feta cheese, just add some to your favorite dish.
IDEAS FOR USING TOFU FETA CHEESE IN A VARIETY OF RECIPES
Now that the tofu feta cheese recipe is done, how can you use it in your favorite recipes? Of course, I had to try adding it to my Quinoa Greek Salad with OMG Oil-Free Dressing!
Once I tasted the tofu feta cheese in my salad, I realized it was perfect for any of these recipes:
- Mediterranean Couscous Salad
- Vegan Layered Greek Dip
- Mediterranean Salad
- Skinny Roasted Greek Bowl
- Mediterranean Vegan Quiche
- Vegan Mediterranean Party Platter
- Skinny Vegan Greek Spinach Pie
- Skinny Greek Wrap Sandwich
- Skinny Greek Veggie Pasta Salad
- Greek Mini Bites; The Perfect Party Appetizer
- Vegan Greek Quesadilla
So, if you love tangy tofu, add a little tofu feta cheese to your next salad, or entree!