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.
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 minutesmins
Total Time 10 minutesmins
Course Snack
Cuisine Italian, raw tofu, Vegan
Ingredients
1block of tofumedium or firm
2tbspwhite miso
1lemonjuiced
2garlic clovesminced
1/4cupapple cider vinegar
1tbspolive oil
3tbspwater
2tspnutritional yeast
1tspmustard
1tsporegano
1/2tspgarlic powder
1/2tspsalt
pinchblack pepper
red pepper flakesoptional
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)