WFPB Lentil Feta Recipe
Lentil Feta (Soy-Free Tofu) from Scratch
Equipment
- 1 Pot
- 1 Spice Grinder or blender
- 1 container to use as a mould
Ingredients
Lentil (Soy-Free) Tofu
- ½ cup lentils I suggest green or yellow
- 1 cup water add more as needed or if it's too grainy
Feta Ingredients
- 1 tbsp apple cider vinegar
- 2 tbsp white vinegar
- ¼ tsp garlic granulated
Feta Marinade
- ¼ tsp dry oregano
- ¼ tsp dry basil
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Grind and sift your dry lentils (or blend them well with all the water in a blender). Sifting will make the texture more smooth and silky but isn't required.
- Cook the mixture on medium-high heat, stiring constantly to avoid any splatters or sticking. After about 10-15 minutes or when the mixture has started to thicken and become gloopy, add your vinegars and cook for 1-2 more minutes. Add the mixture to your mold/container and set it in the freezer for 5-10 minutes to set. It should be springy and a bit firm like a storebought feta cheese or a medium-firm tofu.
- Dice your feta into cubes and add to your marinade.Great on salads, crumbled in pasta, or even eaten plain.
Video
