Betta Fetta (vegan)

[Guest guest]

I had this on file for a while but tonight was the first night I made it. It is great! I used it over a salad of mixed baby greens & ate it with a few pieces of pesto/roasted veggie pizza. The liquid the "cheese" sits in also makes a great salad dressing when you add the chunks to the greens. Aside from feta cheese, it also kinda reminds me of boccacini salad (fresh mozzerella w/oil & fresh basil & other seasonings,, found in most italian delis).

 

Megan

 

- > Betta Fetta> > 1 lb firm regular tofu, drained and cut into 1/4 - 1/2 inch cubes> 2 cups water> 1 1/2 tbsp nutritional yeast flakes> 1/2 tsp onion granules> 1/2 tsp salt> 1/2 tsp dried parsley flakes> 1/2 tsp paprika> > 1/4 cup red wine vinegar> 1/4 cup water> 2 tbsp tahini> 2 tbsp fresh lemon juice> 1 tsp salt> 1 tsp dried basil leaves> 1 tsp dried oregano leaves> 1/2 tsp garlic granules> > Place the tofu cubes, the 2 cups of water, nutritional yeast flakes, onion > granules, salt, parsley and paprika in a saucepan. Bring to a boil, reduce the > heat to medium and simmer uncovered for 20 minutes, stirring occasionally. > Drain and place into a bowl.> > In a separate bowl, whisk together the remaining ingredients until well > blended. Pour over the tofu and toss carefully. Cover and chill several hours, > stirring occasionally to make sure the tofu cubes are evenly coated. Store in > the refrigerator, it will keep for a week or more.> > Use as regular feta, crumbled over salads, pasta etc.