Vegan Feta Tangy Bites

The texture and taste of tangy tofu bites are reminiscent of feta and queso fresco from the past and can be used in the same dishes with similar taste results.

A white platter with whole romaine leaves with a layer of vegan feta tangy bites, cilantro, dressed with oil-free vegan citrus garlic dressing

Primarily I add these vegan feat tangy bites to salads as pictured above on the “Romaine Salad Boats.”  Vegan feta also make a garnish to noodle dishes, soups, grain and rice pilafs and stir-fried vegetables. On spicy dishes like the chile bean chile, it fills in perfectly for queso fresco. It’s actually better , as it has a citrus taste.

Sprouted soybean tofu has a perfect texture for making the tangy vegan feta bites, but regular or firm organic tofu works fine too. Sprouted tofu can be found in the refrigerated section at your local coop stores and some general grocery stores carry it. Organic is the preferred choice since that ensures the soybeans are not GMO. The tangy vegan feta bites will last in your refrigerator for up to 5 days. Be sure to date the container.

Tools Used in this Recipe

  • Cutting board with juice groove or flat plate
  • lint free towel or paper towels
  • slicing knife
  • glass container large enough for the bites (quart size jar works well)

Print Recipe
Vegan Feta Tangy Bites Recipe
A white platter with whole romaine leaves with a layer of vegan feta tangy bites, cilantro, dressed with oil-free vegan citrus garlic dressing
Servings
Ingredients
  • 1 lb organic tofu
  • 2 tbls fresh lime juice juice from 1 lime
  • 2 tbls nutritional yeast or [onion/garlic blend|https://thenoilkitchen.com/onion-garlic-blend]
  • 2–3 tsps sweet white miso or chickpea miso
Servings
Ingredients
  • 1 lb organic tofu
  • 2 tbls fresh lime juice juice from 1 lime
  • 2 tbls nutritional yeast or [onion/garlic blend|https://thenoilkitchen.com/onion-garlic-blend]
  • 2–3 tsps sweet white miso or chickpea miso
A white platter with whole romaine leaves with a layer of vegan feta tangy bites, cilantro, dressed with oil-free vegan citrus garlic dressing
Instructions
  1. Remove the tofu block from the package and set on a cutting board, preferably one with a juice groove to catch the excess water. There will be a fair amount of watery liquid, so have a towel or some paper towels available.
  2. Next we will cut the block to 1/2 in square pieces. Cut horizontally through the block in 1/2 in pieces. It should make 3–4 horizontal slices.
  3. Place them between a lint free towel or paper towels to soak up the excess water.
  4. Stack them back again to form the original block shape.
  5. Cut down vertically in 1/2 in increments. Then cut the other direction in 1/2 increments to get all 1/2in × 1/2in pieces
  6. Soak up as much water as possible so it doesn’t dilute the mixture coming up.
  7. In a quart size mason jar or similar sized glass container with tight fitting lid, add the lime juice, onion/garlic blend, and miso and blend together thoroughly .
  8. Add the tofu squares to the jar, cover with the lid, and invert a few times to coat the tofu squares.