Tofeta (Tofu Feta)


  • 8 ounces extra-firm tofu, drained and patted dry
  • 1/3 cup olive oil (we used Colavita extra-virgin olive oil)
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon salt (we used table salt)
  • 1/2 teaspoon dried oregano


  1. Slice the tofu into 1/2-inch cubes* and put the cubes in a shallow container (we used a 2-cup container). Add the remaining ingredients to the container, tossing to combine and to make sure all of the tofu is coated in the marinade.
  2. Place the container in the fridge for 30 minutes, turning the tofu after 15 minutes. Once the 30 minutes has passed, the tofu is ready to be taken out of the marinade and used in recipes ! If you have leftovers, just put the tofu back in the marinade, covering it tightly and leaving it in the fridge for up to 3 days.

*We cut the tofu into 1/2-inch wide slabs before pressing and draining it. We then cut it into 1/2-inch cubes afterwards.

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This tofeta was scrumptious ! The lemon and oregano tastes so good together in this that we could easily just snack on the tofu, no recipes calling for feta necessary ! The texture surprisingly reminded us of room temp. Monterey Jack cheese. We needed a recipe to try this out with so we chose the Chipotle-Lime Cauliflower Tacos (the recipe called for using feta or queso fresco). The tofeta tasted fantastic with it ! We hope you enjoy this as much as we did !

This recipe came from “vegan on the cheap”.

We weren’t paid in any form to promote Colavita or “vegan on the cheap”.

Take care everybody !

The nacho cheese


  • 1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
  • ½ cup peeled, diced carrot (about 1 carrot)
  • ¼ cup vegetable oil
  • ¼ cup nondairy milk or water (we used plain soy milk)
  • 1 tablespoon nutritional yeast
  • 1 ½ teaspoons arrowroot flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 2 teaspoons freshly squeezed lemon juice
  • 6 pickled jalapeño slices or to taste (we used 6 pickled jalapeño slices), plus 3 tablespoons brine
  • 1 tablespoon tomato paste


  1. Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrot to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
  2. Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or just microwave the cheese (we chose to reheat this in a saucepan). If you think the cheese has lost its smooth consistency during reheating, try adding in a small amount of water or nondairy milk.

*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.

Yields around 1 ½ cups.

This recipe really makes you feel like you’re eating actual nacho cheese ! Having it on chips with extra pickled jalapeño slices took us right back to times spent going out to see a movie and munching on some nachos ! The cheese does have a bit of tanginess to it (thanks to the brine and lemon juice) but it doesn’t overwhelm the cheesy flavor. Between it’s creaminess and flavor, we’d love to try making a macaroni and cheese using this nacho cheese !

This recipe came from “Vegan Comfort Classics” by Lauren Toyota.

We weren’t paid in any form to promote the cookbook or Lauren Toyota.

Take care everybody !