MARINATED TOFU FETA
Marinated Tofu Feta chunks are a great addition to a salad or as a tasty side with a meal. They add a punch of flavor and are a great source of healthy plant based protein. For anyone concerned about whether...
Provided by Jill Dalton
Categories Breads & Sides
Time 8h
Yield 10
Number Of Ingredients 1
Steps:
- Place the tofu cubes into a container that has an airtight lid.
- Add the remaining ingredients into a small mixing bowl and whisk until the miso is completely dissolved.
- Pour over the tofu.
- Seal the lid onto the container and shake to cover all of the tofu.
- Let marinate in the refrigerator overnight.
- Good for up to a week in the refrigerator.
Nutrition Facts : Calories 200, Fat 20 grams
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
HERB MARINATED FETA
From the Weekend magazine, Foodcourt column. Did you know that although feta cheese is a good source of calcium, it is very high in sodium content. People with high blood pressure should NOT consume too much of it. A good idea would be to soak the feta cheese in cold water to remove some of the salt from it. Feta cheese also contains high quality protein and a good amount of Niacin(Vitamin B12, if my BIOLOGY is still in my head!) and other B Group vitamins that boost healthy nerves.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain the feta cheese completely.
- Cut into cubes.
- Sprinkle coarsely pounded pepper over it.
- Place cheese in a jar.
- Add remaining ingredients.
- Pour olive oil over it to cover the cheese completely.
- Cover with an airtight cap lid.
- Gently shake the jar.
- Refrigerate for 5 days before serving.
Nutrition Facts : Calories 255, Fat 16.6, SaturatedFat 11.3, Cholesterol 66.8, Sodium 987, Carbohydrate 15.6, Fiber 2.4, Sugar 10.4, Protein 13.4
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