Betta than Feta!

Greek Salad with homemade "Feta" cubes

I saw this recipe in my latest issue of VEGNews and had to try it immediately! In fact, we had a Super New Age Fusion dinner for Cinco de Mayo last night featuring this feta in a Greek style salad along side of our delicious Enchiladas! It worked out well!

Here is the easy recipe:
Makes 2 1/2 cups

1 16 oz. pkg. of extra-firm tofu (try for lite)
2 cups water
1/4 cup fresh squeezed lemon
3 tsp. salt
2 tsp. dried basil
2 tsp. dried oregano


  1. Combine all ingredients in a large saucepan over med. heat and simmer for 30 minutes.
  2. Allow to cool and refrigerate overnight.
  3. Drain and use in place of Feta. The longer the cubes sit in the brine, the tastier they become.

Just toss with some cukes, tomatoes, olives, capers, onion, a little lemon juice...

Herbed Feta



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