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  • 執筆者の写真Michie

YouTube recipe “Vegan feta salad” / “ヴィーガン フェタ サラダ”









“ヴィーガン フェタ”


木綿豆腐 350g

塩 小2


ドライオレガノ 小1

ドライパセリ 小1

レオン汁 小2

ニンニク 1片

ローリエ 1枚

オリーブオイル 適量


1. 木綿豆腐は水切りし、前面に塩をまぶしてキッチンペーパーまたは布で包み、3日冷蔵庫でねかせる。(毎日ペーパーの水気を絞り、包み直すとよい。)

2. 1cm角にカットする。

3. 器にオレガノ、パセリ、レモン汁、ニンニク、ローリエ、適量のオイルを入れて混ぜ、豆腐を加えて、豆腐が隠れるまでオイルを注ぐ。

4. 冷蔵庫で30分以上ねかせる。


If you're vegan, you might not miss the taste of cheese anymore. Vegan food has lots of rich and delicious flavors and their own way of enjoying it.

But if you still miss cheese, how about this menu? It's not exact cheese, but enough to enjoy.

Tofu imitates the appearance of cheese, the sourness adds that sour bite cheese possesses, the oil gives it richness, and the blend of herbs creates the aroma of feta cheese.

gives the appearance of cheese, sourness gives that of cheese, oil gives the richness, and herbs give the aroma of feta cheese.

It's a lot of fun when added to a salad with various vegetables. This time I used watermelon, red Japanese radish, cucumber, and pickles for the salad with sunflower seeds and mint for decoration. The salt will gradually come out of the tofu while in oil. So after about 1 day, the oil can be used as a herb dressing.


“Vegan feta”


* 350g firm tofu

* 2 tsp salt

(For marinade)

* 1 tsp dry parsley

* 1 tsp dry oregano

* 2 tsp lemon juice

* 1 clove garlic

* 1 bay leaf

* some olive oil


1. Prepare the tofu by draining it, sprinkling salt on the every side, and wrapping it with paper or towel. Let it sit in the refrigerator for 3 days. (It is best to squeeze the water from the paper every day and to rewrap it.)

2. After 3 days, cut the tofu into 1 cm squares.

3. Put parsley, oregano, lemon juice, garlic, bay leaf, and a proper amount of oil in a container and stir together. Add tofu, and pour more oil until the tofu is covered.

4. Let it sit in the refrigerator for more than 1 hour before serving.



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