Tofu Feta
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5.0
3 reviews
Excellent
Tofu Feta
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Courtesy of The Little Vegan Cookbook by the Editors of Fair Winds Press © 2016 Reprinted with publisher permission.
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Ingredients
- 1 block 1 pound, or 454 g extra-firm tofu, drained and pressed to remove any extra water
- 3 tablespoons apple cider vinegar
- 3 tablespoons Kalamata or other olive juice (from a jar of olives packed in water,not oil)
- 6 tablespoons lemon juice
- 2 to 3 teaspoons salt
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Instructions
- The night before, freeze the pressed tofu overnight in a freezer-safe plastic bag.
- The next day, let the frozen tofu thaw for about 4 hours, and then press it again to remove any moisture. Crumble into ½-inch (1.3 cm) chunks into a medium bowl. In a separate small bowl,
- whisk together the vinegar, olive juice, lemon juice, and 2 teaspoons (10 g) of the salt.
- Drizzle the mixture over the tofu and stir to combine. Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer. Add the remaining 1 teaspoon (5 g) salt, if using. Store in an airtight container for up to 1 week.
Nutrition Information
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Calories
30kcal
(2%)
Carbohydrates
2g
(1%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
3mg
(1%)
Sodium
661mg
(28%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
22IU
(0%)
Vitamin C
3mg
(3%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 661mg | 28% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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