By Morgan Crawford a recent ASU Nutrition Student
I recently stumbled across a recipe for tofu feta and decided to tweak it a bit and try it out for myself. It turned out incredible and has quickly become one of my favorite recipes.
I always have it on hand to add to salads and pasta. This alternative to traditional feta is a great source of protein and packs a punch when it comes to vitamin B12, which comes from the nutritional yeast. It is so quick and simple to make and really elevates any dish.
1 block extra firm tofu
2 tablespoons tahini (sesame paste)
2 tablespoons lemon juice
½ tsp garlic powder
1 tablespoon fresh basil
¼ cup nutritional yeast
½ tsp salt
pepper to taste
Method 1- Place the block of firm tofu in a large mixing bowl. Use a potato masher to break up the tofu until it resembles crumbled feta. Add the rest of the ingredients and mix until the ingredients are well combined.
Method 2- Use a food processor to crumble the tofu. Add the rest of the ingredients and pulse together.