Tuesday, February 12, 2013

Greek salad with tofeta

After the success of the cheezy broccoli soup, I was leafing through The Ultimate Uncheese Cookbook to see if there was anything else I wanted to try.  I've had that book for a while, but I tend to make the same couple of recipes.  We came across the recipe for "betta feta" made with tofu, which to me has always just sounded way too weird, but feta is one of the things my girlfriend misses from pregan days, so she decided to make a batch.  It sat in the refrigerator in its brine (made from salt, water, miso, and vinegar) for a week, and we faithfully shook it up every day.  On Saturday I mixed up some Greek diner-style vinaigrette, and we had Greek salad for lunch:

The tofu even crumbles like feta.  It kind of freaked me out a little bit:

Does it taste like feta?  Not quite, but to someone who hasn't eaten feta for years it seemed pretty darn close, especially when I ate it combined with the vegetables and vinaigrette.  I added some cold brown rice for starch, and this made a complete meal.

We have enough left over for a few more salads, and will probably make this again, maybe in the summer when we can get real tomatoes at the farmer's market.

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