Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 * Exported from MasterCook * Betta Feta (faux feta cheese) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm regular tofu -- (16 ounces) cut into 1/2-inch cubes 1/2 cup light or chickpea miso 3 tablespoons white wine vinegar 2 teaspoons salt Place tofu cubes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 5 minutes. Drain well. While tofu is simmering, prepare brine by whisking together remaining ingredients. Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes. Chill uncovered in refrigerator until cold to the touch. Cover and chill at least 7 days before serving. (The longer marinating time will produce a richer tasting, more flavorful feta.) Shake or stir contents to ensure all cubes are evenly covered with brine. Keeps at least 2 weeks in the refrigerator. To serve, remove feta with slotted spoon and drain well. Makes 2 cups (drained) Description: " This delicious faux feta tastes very much like dairy feta and is just as adaptable. Crumble it over pasta, grains, or raw vegetable salads. " Source: " The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic " Uncheese " Dishes by Joanne Stepaniak " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4264mg Sodium. Exchanges: 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 Wow! I could see this working. I will try it. Donna Here comes Dolly Dagger,Her love's so heavy gonna make you staggerDolly DaggerShe ain't satisfied 'til she gets what she's after.SOURCE: Dolly Dagger-Jimi Hendrix --- On Mon, 7/20/09, Carolyn <veggiekat wrote: Carolyn <veggiekat Betta Feta (faux feta cheese) Vegetarian-MasterCook , Monday, July 20, 2009, 2:49 PM * Exported from MasterCook * Betta Feta (faux feta cheese) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 1 pound firm regular tofu -- (16 ounces) cut into 1/2-inch cubes 1/2 cup light or chickpea miso 3 tablespoons white wine vinegar 2 teaspoons salt Place tofu cubes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 5 minutes. Drain well. While tofu is simmering, prepare brine by whisking together remaining ingredients. Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes. Chill uncovered in refrigerator until cold to the touch. Cover and chill at least 7 days before serving. (The longer marinating time will produce a richer tasting, more flavorful feta.) Shake or stir contents to ensure all cubes are evenly covered with brine. Keeps at least 2 weeks in the refrigerator. To serve, remove feta with slotted spoon and drain well. Makes 2 cups (drained) Description: " This delicious faux feta tastes very much like dairy feta and is just as adaptable. Crumble it over pasta, grains, or raw vegetable salads. " Source: " The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic " Uncheese " Dishes by Joanne Stepaniak " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4264mg Sodium. Exchanges: 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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