|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
- Combine all ingredients in a large saucepan over med. heat and simmer for 30 minutes.
- Allow to cool and refrigerate overnight.
- 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...|