Vegan Tofu Feta Cheese

 

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This tofu feta packs a flavorful punch and adds a nice thick and chewy texture to your salads, pasta, Caprese kebabs, or whatever you want to add it to. Pressed medium-to-firm tofu is marinated overnight in a medley of spices, vinegar, and miso or vegetable stock. The leftover marinade can be used as a delicious Italian dressing or sauce. Skip the oil and use extra vinegar or water for an oil-free version.

My Story

I was a little skeptical when I heard of tofu feta thinking it wasn't possible to make tofu taste so tangy and delicious. Boy, was I wrong! This tastes better the longer you marinate it. I found a few recipes and adapted them to my taste. This is a go-to recipe that I enjoy regularly. It's simple and delicious and pairs well with so many different dishes. I often even eat it on its own, too.
Prep Time 10 mins
Total Time 10 mins
Course Snack
Cuisine Italian, raw tofu, Vegan

Ingredients
  

  • 1 block of tofu medium or firm
  • 2 tbsp white miso
  • 1 lemon juiced
  • 2 garlic cloves minced
  • 1/4 cup apple cider vinegar
  • 1 tbsp olive oil
  • 3 tbsp water
  • 2 tsp nutritional yeast
  • 1 tsp mustard
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • pinch black pepper
  • red pepper flakes optional
  • optional: fresh herbs and/or fresh diced chili to taste

Instructions
 

  • Press water out of tofu 30-60 minutes (use a tofu press or wrap in a towel and place heavy items on top, such as a cast-iron skillet)
  • Prepare marinade by whisking all other ingredients together
  • Cut tofu into cubes
  • Place tofu in a jar or another airtight container
  • Cover tofu with marinade (top with extra olive oil if needed to completely cover)
  • Place jar in the fridge and let marinate for at least 2 hours (8-48 hours for best result)
  • Periodically shake the jar or flip it over to evenly distribute marinade (some separation will occur)
  • Enjoy! Will keep 2-3 weeks refrigerated.
Tried this recipe?Let us know how it was!

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