Nature Art

Marinated Tofu "Feta"

  IP - Tofu Feta 1

IP - Tofu Feta 2

IP - Tofu Feta 3

I recently made the trip across town to CERES Environmental Park in East Brunswick to attend the Saturday Maker's & Flea Market. The market was fabulous. There were lots of wonderful stalls to look at and I bought myself a gorgeous calico bag with an owl printed on it. Perfect for a bookworm like me. What I forgot to do was buy the marinated tofu feta they sell at the shop.

Once I got home, I quickly ducked down to the supermarket and whipped up this tasty little number. It was pretty good for a first attempt.

The tofu looks like feta but I don't think it tastes much like my dim recollection of feta. It would be great to have a different name for vegan "cheese" 'cos in my mind in order for something to be called cheese, it needs to contain dairy. This marinated tofu is something else entirely. How about veese?


Marinated Tofu "Feta"

500g firm organic tofu

1/2 cup apple cider vinegar

1 cup water

1/2 cup lemon juice

1/2 cup organic olive oil

4 tbsp oregano

3 tbsp thyme

2 cloves garlic, minced

2 tbsp sea salt

2 tsp peppercorns


Place the tofu between two pieces of paper towel and place a heavy weight on top. Leave for 1/2 hour to squeeze out the excess moisture.

While the tofu is being squished, mix the vinegar, lemon juice, oil, garlic, herbs and spices in a casserole dish with a lid.

Chop the tofu into bite size cubes and place in the casserole dish.

Make sure all the tofu is covered by the liquid.

Put the lid on the dish and then put it in the fridge. Leave it for 2-3 days to marinate.


Verdict: quite yummy but the tofu lacks a little in flavour, even after leaving it to marinate for a couple of weeks.