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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
Contributed by Vegetarians and Vegans from around the world
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Betta Feta
From: Thomas and Carol Sobczak


The Uncheese Cookbook :
Creating Amazing Dairy-Free Cheese Substitutes and Classic 'Uncheese' Dishes
by Joanne Stepaniak

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I have a recipe from the Uncheese Cookbook by Joanne Stepaniak (one of my favorite cookbook authors)

  • 1 lb. regular tofu (I use firm), cut into 1/4-1/2 inch cubes
  • 2 C water
  • 2 Tbls all season blend (recipe to follow)
  • 1/4 C red wine vinegar
  • 1/4 C water
  • 2 Tbls tahini
  • 2 Tbls fresh lemon juice
  • 1 tsp salt
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano
  • 1/2 tsp garlic granules
Place the tofu cubes, the 2 Cups of water and the all season blend in a sauce pan.
Bring to a boil, reduce the heat to medium, and simmer uncovered for 20 minutes, stirring occasionally.
Drain and place in a bowl.

In a seperate bowl, whisk together the remaining ingredients until well blended.
Pour over the tofu and toss carefully.
Cover and chill several hours, stirring occasionally to make sure tofu cubes are evenly coated.
Store in the refridgerator for up to 1 week.

All Season Blend

  • 1 1/2 C nutritional yeast flakes
  • 3 Tbls salt
  • 1 Tbls onion granules
  • 1 Tbls paprika
  • 2 tsp garlic granules
  • 1 tsp dried parsley
  • 1/2 tumeric
  • 1/4 tsp dried thyme
  • 1/4 tsp marjoram leaves
  • 1/4 tsp ground dill seed
Place all ingredients in a blender and blend until finely ground.
Store in a covered container at room temp.