Outdoor Entertaining

Vegan Burmese Tofu Feta Cheese Chickpea flour is used to create a tangy, salty vegan feta cheese alternative! This rich cheese alternative is the perfect addition to a salad or your favorite Mediterranean dish.

INGREDIENTS BURMESE TOFU 1 ½ cups Water ½ cup Bob’s Red Mill ® Chickpea Flour ½ tsp Kosher Salt ¼ cup Bob’s Red Mill ® Nutritional Yeast 1 Tbsp fresh Lemon Juice

MARINADE ¼ cup Apple Cider Vinegar ¼ cup fresh Lemon Juice

3 cloves Garlic, minced 1 Tbsp dried Oregano 1 tsp Lemon Zest 1 tsp Onion Powder 1 tsp Kosher Salt ¼ tsp cracked Black Pepper ¼ tsp crushed Red Pepper Flakes

INSTRUCTIONS • Line a 9 x 5-inch loaf pan with parchment paper. Set aside. • In a medium pot, combine water, chickpea flour, salt, nutritional yeast and lemon juice, whisking well to make sure there are no lumps. Cook over medium heat for 8–10 minutes, until thick and creamy. • Pour into the prepared pan, but do not smooth out to fit the pan. The mixture will naturally flow a bit, however, it will be thick enough to not pour to the edges of the pan. Cool for an hour at room temperature, and then refrigerate at least 3 hours, until firm, up to overnight. • Drain any liquid from the pan, and cut the tofu into ¾ -inch cubes. • In a covered container or large mason jar, combine the marinade ingredients. Add cubed Burmese tofu, cover and shake to coat the tofu. Let the mixture marinate 8 hours. Store feta in the marinade in the refrigerator for up to 5 days. Makes 8 servings.

BOB’S RED MILL E-BOOK | OUTDOOR ENTERTAINING