Ultrarunner Scott Jurek’s vegan “feta cheese” might be the easiest recipe in the history of cheese-making.
All you do is mash up the ingredients and it’s ready to eat. The hardest part may be tracking down a couple of the ingredients, though worst case you ought to be able to find miso and nutritional yeast at most health food stores.
Can tofu really end up tasting like feta cheese? My batch wouldn’t have fooled anyone. But it tasted interestingly likable, and got even more of a “cheesy” kick when I sprinkled extra nutritional yeast on the top like Parmesan. The cool thing is that on a pizza it’s hearty enough to function as both a cheese and a meat substitute.
Jurek spreads his on a loaf of olive bread with a homemade sauce and veggies to make what he calls “Long Run Pizza Bread.” I put mine on whole wheat pita bread, my de facto “crust” for a personal-size pizza.
I may tinker with this recipe a bit in the future, but I’ll definitely make it again. (It’s nice to actually use up a package of tofu for once instead of buying it and then having it spoil before I get around to trying it in anything.)
Tofu “Feta” (From Scott Jurek’s Eat & Run)
8 ounces firm tofu
2 tablespoons light miso (yellow or white)
3 tablespoons nutritional yeast
1 teaspoon lemon juice or apple cider vinegar
Drain tofu. Combine all ingredients and mash to a feta-like consistency. Eat!