Betta Feta – Vegan Feta xp

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* Exported from MasterCook *

 

Betta Feta – Vegan Feta

 

Recipe By :Uncheese Cookbook by Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 lb. regular tofu (I use firm) -- cut into 1/4-1/2 inch cubes

2 C water

2 Tbls all season blend (recipe to follow)

1/4 C red wine vinegar (I use Japanese rice

vinegar NOT wine)

1/4 C water

2 Tbls tahini

2 Tbls fresh lemon juice

1 tsp salt

1 tsp dried basil leaves

1 tsp dried oregano

1/2 tsp garlic granules

 

Place the tofu cubes, the 2 Cups of water and the all season blend in a

sauce pan.

Bring to a boil, reduce the heat to medium, and simmer uncovered for 20

minutes, stirring occasionally.

Drain and place in a bowl.

In a seperate bowl, whisk together the remaining ingredients until well

blended.

Pour over the tofu and toss carefully.

Cover and chill several hours, stirring occasionally to make sure tofu

cubes are evenly coated.

Store in the refridgerator for up to 1 week.

 

 

All Season Blend:

1 1/2 C nutritional yeast flakes

3 Tbls salt

1 Tbls onion granules

1 Tbls paprika

2 tsp garlic granules

1 tsp dried parsley

1/2 tumeric

1/4 tsp dried thyme

1/4 tsp marjoram leaves

1/4 tsp ground dill seed

Place all ingredients in a blender and blend until finely

ground.

Store in a covered container at room temp.

 

Source:

" " Thomas and Carol Sobczak " for www.ivu.org "

S(MC Format by Chupa Babi):

" 050905 "

 

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Per Serving (excluding unknown items): 305 Calories; 16g Fat (39.3%

calories from fat); 7g Protein; 49g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 2187mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;

3 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0