Tofu Feta
tangy, dairy-free feta alternative made with tofu and olive oil. Perfect for salads, wraps, and Mediterranean dishes!
Equipment
- Mixing bowl
- Measuring cups
- airtight container
Ingredients
- 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
Instructions
- 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 until well combined.
- Transfer to an airtight container and refrigerate for at least 24 hours to let the flavors develop.
- Store refrigerated for up to 1 week.
Notes & Wine Advice
Serving Tip:
Use in Greek salads, Mediterranean wraps, or sprinkled over roasted vegetables.
Wine Advice:
Pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio to complement its tangy flavor.
Nutrition values
Calories: 110 kcal | koolhydraten: 2 g | Eiwitten: 5 g | Vet: 9 g | Suiker: 0 g