When I was a kid, I’d come home from school and melt a pile of grated cheese on a plate until it was grilled to perfection and then eat it with a fork. AMAZING! My addiction was at the stage of an intervention.
As I grew up, I broadened my horizons and added feta cheese to my list of favourite foods. It’d go on pizza, salad, sandwiches, biscuits, on it’s own out the packet. You get the idea! My boyfriend did try (and fail) to get me to eat cheese that smells like old rotten feet, but I opted against it. Wise choice I’d say.
Giving up cheese was a tough decision to make, but I had reached a level of understanding that it wasn’t about me and my want, but about the animals and their right to live a free life. So I began the transition.
Buuuut it was easier for me than it is for most. Because at the time, I lived in the land of food – AMERICA! We had Daiya cheese, which is a company that makes non-dairy cheese exclusively. So think Cheddar, Swiss, Provolone, Pepperjack, Mozzarella. Grated. Sliced. Heaven for cheesies like me.
When I moved back home (to South Africa) I was whole heartedly disappointed to see that we had no decent, competitively priced cheese substitutes. The current one on the market here is Cheezly. First off, it’s ridiculously over priced for my shoe loving salary. Secondly, it doesn’t taste that great for the price. Thirdly, it doesn’t melt into a crispy oily oozy bubble. GRRRRR.
Alas, I don’t have a solution for that. Yet. Give me time my cheese-a-holic followers.
While perusing recipes last week (my favourite past-time ever) I came across a tofu feta recipe. Say what? Apparently you can just eat tofu as is. I know, I was a bit apprehensive too.
I decided to choose two recipes, make both, do a taste test and then share the better one with you. You lucky buggers!
One recipe was lemon juice based, and the other was red wine vinegar based. Now I love red wine. But that marinade was just too vinegar-y. Yuck. My housemate, however, professed undying love for that tofeta.
Anyway. Here is the winning recipe:
2 tbsp. lemon juice (I used bottled, cos I am way too lazy to be squeezing lemons)
1/4 cup olive oil
4 tbsp nutritional yeast
1 1/4 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp garlic powder
And don’t forget the tofu! You need a block of firm or extra firm, drained and cubed.
Place your little feta to be squares into your marinade and refrigerate for a day.
Now, you need to have an open mind. No substitutes will taste exactly as their “true” counterparts. I had it over my salad today, and it made for a really nice addition. And the bonus is that it’s actually good for you, and good for the animals! Yay!
When I make my next batch, I am going to add more salt and a dash more of lemon juice (you can tell I am a tequila drinker huh)