Tofu Feta - 'Dairy Free Cheese'

Updated: May 4

This dairy free feta makes the perfect topping for salads, pastas and great on a grazing board.


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A simple dairy free cheese that makes eating tofu a bit more fun.




 

Tips

Plan Ahead

The mixture needs to set overnight in the fridge before baked so that the oils have time to solidify. So, if you're making this recipe in a rush, you can place it in the freezer for 1 hour and then transfer to the fridge for an additional 1 hour. When you take it out of the fridge, let it sit and return to room temperature before baking.


Types of Oil for Storage

Be sure to include a blend of olive oil with canola oil when storing your feta in an airtight container in the fridge. The use of olive oil is definitely healthier, however it will solidify in the fridge. I used a ratio of half olive oil to half canola oil in my container.


Crumbed or Whole

Once baked and cooled, leave 1/4 for crumbing. Crumb the feta with your hands and toss together with salt, dried garlic and oregano. You can store this in an airtight container in the fridge.


Coconut Oil

Refined coconut oil has a higher smoke point and a neutral taste, whereas unrefined coconut oil tastes more like coconut. It's important you use refined coconut oil where possible for this recipe, however if you can't find it at your supermarket, you can add more flavour through garlic, onion and dill to dull down the coconut tones.


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Crumby and light - A healthy alternative to a classic Mediterranean cheese.


Dairy Free Feta Cheese


Time: 1 Hour Total Preparation, 12 Hours to Set Overnight Yield: 30 Serves (2 pieces per serve) Nutrition Facts


Ingredients


For Cheese: 600g Firm Tofu

1 Cup Refined Coconut Oil, melted

6 Tbsp Lemon Juice

4 Tbsp Apple Cider Vinegar

2 Tsp Garlic Powder

2 Tsp Onion Powder

1 Tsp Dried Dill

2 Tsp Nutritional Yeast

1 Tsp Salt


For Storage:

Olive Oil

Canola Oil

Thyme

Garlic Cloves, Peeled


Note: This recipe makes enough for a 20cm*20cm pan. For less, halve the quantities.



Method


1. Place tofu in blender and mix until crumbled.

2. Add remaining ingredients and blend until smooth.

3. Place into a baking pan ensuring you have a consistency of 1-2cm depth across the pan and press down firmly.

4. Cover with a table cloth and place into fridge overnight to settle.

5. After 8-12 hours, or on the next day, preheat the oven to 180 degrees.

6. Take the cheese out of the fridge and let it sit until it returns to room temperature. Then place it in the oven to bake for 35-40 minutes or until brown on top.

7. Remove from the oven once brown and allow it to cool before removing from the pan.

8. In the meantime, place chopped garlic and thyme sprigs in an airtight container that is slightly wider than your block of feta. Then cut the block of feta in half and place into the container.

9. Cover the cheese until completely submerged in oil. Use a ratio of half olive oil and half canola oil. Close the container ensuring its air tight and allow the cheese to marinate overnight before tasting!

10. Alternatively, you can crumb the feta straight after its baked and cooled.

11. Mix the feta crumb with dried garlic, oregano and salt and place in an airtight container or jar in the fridge.



 


NUTRITION INFORMATION


Average Quantity per Serve

Energy 604kJ

Protein 4.6g

Fat, total 13.4g

- saturated 9.7g

Carbohydrate 0.4g

- sugars 0.3g

Sodium 56mg

* Created with foodstandards.gov.au Nutrition Panel Calculator. Nutrition information is an estimate and will vary depending on quantities used and served.







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