Tofu Feta
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.
Servings: 16 ounces
Ingredients
- 16 ounces extra firm tofu
- ¼ 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
- ½ teaspoon salt
- ½ 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.