Herb-marinated tofu feta from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 217) by Joe Yonan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kidney bean and poblano tacos with quick-pickled onions; Puffy pinto bean tacos

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ajammies on February 06, 2025

    So so good. I ended up eating most of it straight out of the container!

  • SheilaS on May 14, 2024

    I love sheep milk feta and keep it on hand always so I don't need a vegan feta but this was still an excellent addition to the dishes I added it to and I'd happily make it again.

  • LKrishnan81 on November 03, 2022

    This tofu feta is a stunner. I've used it in other vegan/vegetarian dishes calling for feta and loved the results. Works quite well with beetroot pasta sauce.

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