Savory Tofu Feta Greek Antipasto

Name: Savory Tofu Feta Greek Antipasto
Prep time: 10 min
Total time: 72 h 10 min
Yield: Makes 1 cup (155 g)
Cuisine: Greek
Ingredients: 7 ounces (200 g) smoked tofu; 4 oil-packed sun-dried tomatoes; 4 oil-packed sun-dried tomatoes; 4 green olives, pitted; 4 black olives, pitted; 1 fresh red chile; 5 sprigs fresh oregano; Handful of fresh basil leaves; 2 teaspoons salt; Olive oil as needed

Preparation info

Makes
1
cup

Difficulty
Easy
Ready in
73 hr

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

This vegan substitute for herbed feta is super easy to make and so yummy. Don’t discard the valuable herb oil after you’ve eaten up the cheese and vegetables—it makes a great base for a lovely salad dressing.

Ingredients

7 ounces (200 g) smoked tofu
4 oil-packed sun-dried tomatoes

Europe
Greece
Starter
Gluten-free
Vegan

Method

Cut the tofu into 1-inch (2.5 cm) cubes. Halve the tomatoes and olives. Cut the chile into thin rings.
Place the tofu, tomatoes, olives, chile, oregano, and basil in a 1-quart (1 L) sterilized glass jar. Sprinkle with the salt and fill the jar with oil to cover everything. Cover with the jar lid.
Let sit at room temperature for at least 3 days.