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Vegan Feta Tangy Bites

The texture and taste of vegan feta tangy 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 feta tangy bites to salads as pictured above on the “Romaine Salad Boats.”  Vegan feta also makes 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 vegan feta tangy 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 too in the refrigerated section with other Asian ingredients. Organic tofu is the preferred choice since that ensures the soybeans are not GMO.  Stored in a glass container, the vegan feta tangy bites will last in your refrigerator for up to 5 days. Be sure to date the container.

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

Vegan Feta Tangy Bites Recipe

Vegan feta tangy bites are reminiscent of feta and queso fresco and can be used in the same dishes with similar taste results.
Course: Appetizers & Snacks
Cuisine: American, Mediterranean
Diet: Vegan, WFPB

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)

Ingredients

  • 1 lb tofu preferably organic sprouted tofu
  • 2 Tbls fresh lime juice juice from 1 lime
  • 2 Tbls onion/garlic blend or nutritional yeast
  • 2–3 tsps sweet white miso or chickpea miso

Instructions

  • 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.
  • Next, 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.
  • Place the slices between a lint free towel or paper towels to soak up the excess water.
  • Stack them back again to form the original block shape.
  • 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
  • Soak up as much water as possible so it doesn’t dilute the mixture coming up.
  • Label and date the mason jar. or similar sized glass container with tight fitting lid.
  • In the jar, add the lime juice, onion/garlic blend or nutritional yeast, and miso and blend together thoroughly. Add the tofu squares to the jar, cover with the lid, and invert a few times to coat the tofu squares.
  • Let marinate in the refrigerator for several hours or overnight before using to allow the tofu cubes to absorb the flavors.
  • Store in the refrigerator for up to 4 days.