Its been a while since I made this but on finding the watermelon in the fridge that needed using up there was only one thing I could think of that I wanted, no, NEEDED to have it with… Tofu Feta!
This tofu feta comes together very quickly and easily with ingredients you most likely have to hand. Garlic, lemon juice, salt and a block of firm tofu. It does need to be firm and you will need to press it. Omit the pressing at your peril. Unpressed tofu has that slimy texture that no-one should have to endure!
I LOVE my feta with fresh watermelon, mint leaves, a drizzle of agave syrup and a crack of black pepper but you could use it in any way that takes your fancy… a greek salad would be the obvious choice or pizza topping! You can also crumble the tofu rather than cube it and make feta crumbles if you prefer.
Also feel free to play with the quantities of salt, garlic and lemon to suit your taste. I found the flavours were more profound after chilling so don’t omit the cooling and preferably chilling in the fridge before using. It doesn’t have to be overnight but an hour or so in the fridge would be great.
Half of the feta was used in the making of this gloriously juicy salad, the salt and sweet conspiring to give the perfect flavour hi!. I still have the other half in the fridge alongside the rest of the melon which I did think I would have tomorrow. However what is actually happening is I am dipping into the feta bowl every time I pass the fridge and most likely it will be long gone by morning! No matter its very easy to make more!
Are you ready to make salty delicious Tofu Feta?
Lets do this!
Feel free to also check out my Vegan Parmesan and Nut Free Vegan Parmesan recipes also.
TOFU FETA
Ingredients
- 400 g Firm Tofu pressed
- 4 fat cloves of garlic finely chopped/minced
- 1 lemon, juice only
- 2 tsp salt
Instructions
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Cut the tofu into cubes or crumble if you prefer.
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Mix the remaining ingredients together in a bowl, add the tofu and stir well so that its all evenly covered.
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Cover and leave to marinate for at least 20 mins, preferably an hour or longer, stirring every now and then.
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Line a baking sheet with baking paper, spread the tofu out in a layer so the pieces aren’t touching and bake for 15-20 minutes at 170 If you have an air fryer then air fry at 170 C for 5 minutes, give the tofu a shake and fry for a further 2 minutes.
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Allow the tofu to cool and preferably refrigerate for an hour or so before using.
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Enjoy as you like on salads, pizzas or just with a piece of bread!
Recipe Notes
Feel free to adjust the amount of salt and lemon juice to your taste.
Crumble the feta if you prefer it that way.
The feta tasted better next day after a night in the fridge so if you can be organised enough make it the day before!
The feta will keep in the fridge for a few days.
Recently my partner came home with a can of Marigold Braised Tofu. Like me, you may have come across Marigold Bouillon, seen this canned tofu on the shelf next to it and swerved it thinking tofu in a can looks wrong. I thanked him, left it on the counter and wondered what to do with it. For about a month. Eventually I just opened the damn can, looked at the tuna looking stuff inside and tried it. Its good! With some lovely bread and fresh tomato as a simple snack it hit the spot however I’m sure there must be better ways.
Straight out of the can its like wide strips of thin tofu sheets folded onto themselves in liquid. It does look very like tuna but has a mild flavour completely unlike tuna. Its made from the delicate folds of ‘tofu skin’ known as ‘yuba’. I have tried this in a Japanese tofu restaurant where they bring the soy milk out in a warming bowl and you wait for the skin to form on top of the boiling milk, use your chopsticks to gather up a mouthful and then its over to the next diner to wait their turn as you carry on nibbling on all the other deliciousness spread over the table.
But I’m not in Japan at the tofu restaurant. I’m in the UK still wondering what to do with braised tofu. So I googled for a braised tofu recipe. Nothing! Obviously I’m not the only one to swerve the canned tofu! Fortunately the Holland & Barrett product description is more informative and suggests you can roast, bake, stir-fry, use in soups, pastas or pop it in a sandwich.
Well I tried the sandwich and can confirm it works nicely. I imagine it would also be good in a stir-fry, soup or stew and absorb the flavours well BUT I decided to air-fry it. Now if you don’t have an air-fryer you could just roast it, it will just take a bit longer.
The air-fryer method in my Philips took 8 minutes. 8 MINUTES!!! Simply brush the slices with oil using a pastry brush and toss the broccoli florets in a bowl with a tablespoon of oil then put it all in the air-fryer basket and cook for 8 minutes on 180 degrees C (its worth checking it half way through and maybe giving the basket a shake). When I pulled out the drawer and looked in the basket 8 minutes later, what I saw made me drool!
This looks just like roasted meat. Its crispy on the outside and tender on the inside. Similar to the texture of roast pork or lamb slices although not tasting like them. The taste is hard to describe. Its a mild flavour… you could easily season it by adding herbs or spices to your oil before coating it but I opted not to since I was serving it with a spiced rice.
Cooking it this way is a WIN! My omnivore partner loved it. I loved it. I am sitting here next day wondering if I should just pop out for another tin.
I can now imagine all manner of ways to use it but know that even just brushed with oil and air-fried/baked it is delicious. I’m reminded of the sandwiches using the leftover meat from roast dinners and I’m salivating… turkey, cranberry and stuffing, lamb & mint, beef & horseradish. This braised tofu could be any or all of those.. without the artery clogging saturated fat but with all the protein.
There’s a whopping 32g of protein in this small can. AND for those of you familiar with the 
