Cheeses. Yes, we do miss cheese. But I’ve found a pretty good stand in for feta cheese from The Gluten Free Bible. It’s not exactly the same as real feta cheese of course, but you can experiment with the spices and salt and adjust it to your liking. It’s a good stand in that adds flavor to salads that would otherwise be bland and sad.
Dairy Free Feta Cheese
1 block of Tofu – firm or extra firm
Extra Virgin Olive Oil
Oregano
Basil
Fresh lemon juice
Garlic salt
Dehydrated onion powder
Salt
Cut the tofu into 3/4 inch thick slices and lay on a glass pie plate lined with paper towels. Put another layer of paper towels on top of the tofu slices and put some weight on top. If you have another glass pie plate of the same size that works well. Leave the weighted tofu for about an hour so that the water presses out.
I like my feta to be in small cubes so after the water is pressed out, I cut the tofu into 1/4 inch cubes.
Now add the olive oil and other spices to make it as tart, spicy, and salty as you like. The tofu feta cheese keeps in the refrigerator for several days, so enjoy!
mamalamacooking 