To view the post where this recipe originates, click here.
This simple recipe comes from the June 2012 issue of VegNews.
Recipe adapted from Catherine Dorell's Herbed Feta.
"These salty cubes of mock feta are a great substitute for the traditional cheese found in Mediterranean recipes. The longer they sit in the brine, the tastier they become." Catherine Dorrell
Makes 2 1/2 cups
Ingredients:
1 16 ounce package of extra-firm tofu, ct into 1/2-inch cubes. I used NaSoya's new sprouted extra-firm tofu.
2 cups of water
1/4 cup of fresh lemon juice (you could add more)
1 tablespoon of salt
2 tablepoons of fresh basil (or 2 tsp. of dried basil)
2 teaspoons of dried oregano
(Options to consider: a few red pepper flakes, some capers, maybe some dill weed or seeds)
Preparation:
In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes. Set aside to cool & then refrigerate overnight. When ready to use, drain the amount of feta you are going to use. Leave the remainder in a sealed container with the brine. Should keep for 3-5 days becaused it's immersed in briny liquid.
