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Archive for May 6th, 2010

 

I was really craving a big Greek-style salad the other day and, although, as a vegan,  I could bring together nearly all the ingredients to fashion one, there was one glaring omission:  feta cheese.  That tangy and salty flavor coupled to a creamy and crumbly texture; oh how I miss feta.  It was time to go back to the kitchen and tinker. 

Turns out, this tofu is delicious enough to stand on its own merits and serve as the star of the show upon a homemade flatbread cracker.  It’s not nearly as salty as feta cheese, but it’s a really nice compassionate stand-in that has worked very well in all the dishes I’ve since used it in.  Plus, it’s just am incredibly beautiful bite of food.

 

Feta-Style Tofu with Olives

Ingredients:

one recipe homemade tofu, at the curd stage

1 cup caper brine

2 T capers

1/2 cup Greek olives and their brine, pitted and halved

juice of one lemon

2 T dried oregano

Directions:

Once you have the tofu at the curd stage, drain in a cheesecloth-lined colander.  Transfer to a bowl and add all of the ingredients.  Gently mix to incorporate.  Let sit for one hour at room temperature to marinate.  Transfer to a cheesecloth-lined tofu mold and press for an additional hour.  Wrap in plastic wrap and refrigerate.

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