We know…it’s all about the cheese. For many, a life without meat, chicken, and fish seems easier than a life without cheese. The average person consumes over 33 pounds of cheese a year! We don’t love cheese just because it tastes good. We crave it because eating it stimulates a reward center in the brain that says “Yes, that was good, do it again,” Casein, a protein found in all milk products, triggers the brain's opioid receptors causing us to feel good, similar to the effect opiates have on the brain.
If you're a cheese lover who wants to kick the habit, try this recipe for Tofu Feta Cheese. It’s the perfect example of how we can still enjoy the flavors and textures we love, without causing harm to our bodies or the animals. Sharp, salty, and full of flavor, this is a recipe you’ll turn to again and again. While you can enjoy Tofu Feta Cheese without the added step of baking, it produces a dense, creamy texture and seals the coating.
After opening the packages, drain and rinse the tofu. Press the block of tofu to remove excess water by wrapping it in a clean towel or paper towels. Lay it on a cutting board or flat surface. Place another cutting board or plate on top and put a can on top to add extra weight. Let sit for about 15 minutes.
Preheat the oven to 350ºF. Stir together the remaining ingredients in a large bowl. Cut tofu into cubes, put them in the bowl, and gently toss to coat. Bake on parchment paper for about 20 to 25 minutes, until golden brown. Remove from oven and let cool completely. Serve with marinated olives, use on salad, or in wraps.
After opening the packages, drain and rinse the tofu. Press the block of tofu to remove excess water by wrapping it in a clean towel or paper towels. Lay it on a cutting board or flat surface. Place another cutting board or plate on top and put a can on top to add extra weight. Let sit for about 15 minutes.
Preheat the oven to 350ºF. Stir together the remaining ingredients in a large bowl. Cut tofu into cubes, put them in the bowl, and gently toss to coat. Bake on parchment paper for about 20 to 25 minutes, until golden brown. Remove from oven and let cool completely. Serve with marinated olives, use on salad, or in wraps.
Saw you demo this on IG the other day. Let the marinating begin today! Cheese is my last hurdle and thanks to you, it will be much easier.
Well, that just melts my heart! Cheese is always the last holdout…thanks for giving plants a try!