Creamy, tangy tofu feta with fresh herbs and fragrant spices. An easy vegan feta recipe with umami flavor and crumbly texture. Perfect for topping salads and baked dishes, or for crumbling on top of appetizers like hummus, or roasted vegetables.
Ever since going vegan, feta is one of the things I miss most! It brightens up any salad, adds tanginess to appetizers and roasted veggies, and it’s such a delicious, creamy addition to baked dishes. I knew I just had to create my own Vegan Tofu Feta Recipe!
I love this recipe because it is so easy. Making homemade vegan cheese can be quite tedious depending on the type of cheese, but this recipe couldn’t be simpler. Simply whisk together a marinade for the tofu and let sit!
Why You’ll Love This
- Incredibly easy! After pressing the tofu, whisk together a flavorful marinade and let sit. It’s as easy as that!
- Tangy & creamy! Tangy, umami flavor with subtle saltiness and sweetness, with a creamy, irresistible texture.
- Leave it cubed or make it crumbly. Cubed or crumbled tofu feta—however you prefer to make it!
- So many uses! Serve over salads, in baked dishes, over roasted veggies, crumbled on appetizers, or enjoy on its own for a high-protein snack!
Ingredients
- Tofu: Organic, non-GMO, extra-firm tofu.
- Red wine vinegar
- White miso paste: Look for gluten-free miso if needed. Essential for umami flavor!
- Lemon zest and juice: Use freshly squeezed juice. Zest it before juicing!
- Nutritional yeast: Adds extra cheesy, umami taste.
- Olive oil: Good quality, extra virgin olive oil is a must.
- Spices: Dried oregano, garlic powder, salt, and freshly ground black pepper.
- Garlic cloves: Crushed, grated, or finely minced.
- Fresh parsley: Optional, but adds a lovely, herby finish.
How to Press Tofu
- Drain tofu. Open the tofu package and pour out excess liquid.
- Slice tofu. Slice halfway through the middle of the tofu block to create two slabs.
- Add paper towels. Layer paper towels on top of the cutting board, place the tofu on top, then layer with more paper towels.
- Top with cookbooks. Place 2-3 cookbooks on top to gently, yet firmly press the tofu.
- Press. Press for 30 minutes, replacing the paper towels as needed.
How to Make Tofu Feta
Step 1: Press tofu. Press tofu for 20-30 minutes, or up to an hour. See steps above for how to press tofu.
Step 2: Make marinade. In a medium bowl, whisk together vinegar, miso, lemon juice, nutritional yeast, olive oil, water, oregano, crushed garlic, garlic powder, salt, pepper, and lemon zest. Whisk until smooth and miso dissolves.
Step 3: Cube tofu. Remove cookbooks and paper towels and cut the tofu into small cubes.
Step 4: Marinate tofu. Add tofu to a medium/large storage container with a lid. Pour the marinade over top, close the lid, and gently shake. Refrigerate for 12-48 hours.
Step 5: Serve. Garnish with fresh parsley before serving, if desired.
Chef Tips
- Don’t skip pressing the tofu. This is a crucial step! You don’t need a tofu press, simply use paper towels and cookbooks. 😉
- Marinate for longer! If you can, marinated for the full 48 hours for optimal flavor and texture!
- Crumble the tofu instead. Instead of cutting the tofu into cubes, crumble the tofu in your hands and stir with the marinade in a large bowl.
Frequently Asked Questions
Extra firm tofu is essential here!
Instead of cubing the tofu, crumble the tofu slabs in your hands, into a large bowl. Mix gently with the marinade.
Tangy with cheesy, umami flavor. Slightly salty, lemony, herby, and sweet with creamy texture.
Serve with an appetizer like hummus, crumble over roasted vegetables, add to a salad, or serve with a wrap. It also bakes well like real tofu!
Tofu Feta lasts for 7 days in an airtight container in the refrigerator.
Ways to Serve Tofu Feta
- Crumble on top of Mediterranean Hummus
- Add to a Mediterranean Wrap
- Garnish a Falafel Pita Wrap or falafel bowl
- Mix with Roasted Harissa Cauliflower Salad
- Crumble on top of Harissa Roasted Carrots
- Mix into Grilled Peach Panzanella Salad
- Garnish the Heirloom Tomato Salad
- Crumble into Summer Pasta Salad
- Serve with a Vegan Cheese Board
- Crumble on top of White Bean Artichoke Dip
More Recipes with Vegan Cheese
- Vegan Cheese Board
- Vegan Queso
- Tofu Ricotta Lasagna
- Butternut Squash Mac and Cheese
- Tofu Nachos with Sunflower Seed Queso
More Tofu Recipes You’ll Love!
- Spring Roll Bowl with Baked Tofu
- Sesame Sticky Tofu
- Tofu Steak with Mashed Sweet Potato
- Tofu Caprese Baguette
- BBQ Tofu
Tofu Feta
Ingredients
- 16 ounces extra firm tofu
- 1/4 cup red wine vinegar
- 3 tablespoons white miso paste
- 3 tablespoons lemon juice freshly juiced
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon dried oregano
- 5 garlic cloves crushed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- Zest of 1 lemon
- Fresh parsley optional
Instructions
- Cut through the middle of the tofu to create two slabs. Layer a cutting board with paper towels and place the tofu on top side by side. Top with more layers of paper towels. Place a few cookbooks on top—not enough to crush the tofu, but firm enough to press it. Let this sit for 20-30 minutes, or up to an hour, replacing the paper towels as needed.
- In a medium bowl, whisk together vinegar, miso, lemon juice, nutritional yeast, olive oil, water, oregano, crushed garlic, garlic powder, salt, pepper, and lemon zest. Whisk until smooth and miso dissolves.
- Remove cookbooks and paper towels and cut the tofu into small cubes.
- Add tofu to a medium/large storage container with a lid. Pour the marinade over top, close the lid, and gently shake. Refrigerate for 12-48 hours. Tofu feta keeps for up to 7 days. Garnish with fresh parsley if desired.
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