Tofu Feta
A simple, homemade tofu feta that’s perfect for adding to salads, wraps, and more! Let the flavors develop overnight for the best taste.
Equipment
- mixing bowl
Ingrediënten
- 14 ounces 397 g extra-firm tofu, drained and pressed
- 3 tablespoons 45 ml extra-virgin olive oil
- 2 tablespoons 30 ml lemon juice
- 1 tablespoon 2 g dried basil or 3 tablespoons (9 g) finely chopped fresh basil
- Salt and pepper to taste
Instructies
- Crumble the tofu into a bowl until it resembles feta.
- Add the olive oil, lemon juice, basil, salt, and pepper.
- Mix together with your hands.
- Transfer to an airtight container and refrigerate for up to 1 week.
- Let the flavors develop overnight before using.
Notes / Tips / Wine Advice:
Serving Tip:
Use in salads, wraps, or omelets as a dairy-free alternative to feta.
Wine Advice:
Pair with a crisp, acidic white wine like a Sauvignon Blanc or a lightly herbal Chardonnay.
Nutritional Information
Calories: 35 kcal | Carbohydrates: 1.5 g | Protein: 3 g | Fat: 2.5 g | Fiber: 0 g | Sugar: 0 g | Salt: 0.05 g
