Local Moco: Vegan Feta Cheese
Lillian Cumic, vegan chef extraordinaire, offers a simple vegan feta cheese recipe that starts with a block of extra-firm tofu seasoned with herbs and the bright flavors of miso, apple cider vinegar and lemon juice.
Mahalo for reading the Honolulu Star-Advertiser!
You're reading a premium story. Read the full story with our Print & Digital Subscription.
Already a subscriber? Log in now to continue reading this story.
Lillian Cumic, vegan chef extraordinaire, offers this simple vegan feta cheese recipe that starts with a block of extra-firm tofu seasoned with herbs and the bright flavors of miso, apple cider vinegar and lemon juice. Nutritional yeast and garlic powder round it all out and provide a cheesy quality.
Cumic has developed an extensive repertoire of vegan recipes. Having lived in Japan for decades, she shares her expertise on that country’s cuisine in a class comprising multiple vegan Japanese foods. Drawing from her own heritage, she also teaches a class on Serbian cuisine, the next of which is Sept. 20. The chef is also an expert on creating delicious cashew cheeses (she and her recipes were featured in the June 26 edition of Crave).
The feta can be eaten fresh or baked. Cumic offers an idea for using it unbaked, via a Shopska Serbian salad recipe included as part of this recipe.
Visit lillianvegan.com for a complete list of Cumic’s upcoming classes.
VEGAN FETA CHEESE
By Lillian Cumic
- 1 (12-ounce) package extra-firm tofu
- 1/2 cup water
- 1/4 cup EACH apple cider vinegar and lemon juice
- 1 tablespoon EACH olive oil, white miso and nutritional yeast flakes
- 1/2 teaspoon EACH salt, dried basil, dried oregano and garlic powder
- 1/4 teaspoon EACH dried dill and lemon extract
- 1/8 teaspoon black pepper
Using a weight, press tofu for 1 hour to extract water. Cut into evenly sized cubes.
In bowl, whisk together remaining ingredients. Pour into zip-top bag, add tofu and soak overnight in refrigerator. Makes 1 block vegan feta.
Use unbaked feta in salads such as a Shopska Serbian salad: Mix with tomato, cucumber, onion, lettuce, purple sauerkraut and chopped fresh parsley. Drizzle with extra-virgin olive oil and season with lemon juice and pepper.
To make baked vegan feta: Heat oven to 400 degrees. Drain vegan feta cubes and bake on parchment-lined baking sheet for 30 to 40 minutes, depending on how dry you like it. Crumble over salads, in pasta, noodle or rice dishes, or as part of an antipasto platter.
Nutritional information unavailable.
VEGAN SERBIAN CUISINE DEMO
A cooking demonstration on making ajvar, a roasted red pepper and eggplant sauce; vegan feta cheese; prebranac, Serbian baked beans; pita zeljanica, a spinach and feta filo pie; and shopska salad.
>> When: 6 to 9 p.m. Sept. 20
>> Where: Harbor Court, 66 Queen St.
>> Cost: $50
>> Reservations: 808ne.ws/Serbian