Vegan Tofu Feta Recipe
If you love feta, you’ve gotta try this vegan tofu feta recipe.
This tofu feta comes from the Vegan Greek Salad that I first shared in 2018. That recipe is such a hit that I decided to create a separate recipe just for the tofu feta. Fantastic in salads like that one, in bowls, sandwiches or anywhere you would use tofu feta.
This tofu feta really tastes like feta, but with a firmer texture than traditional feta. It’s perfectly salty thanks to the generous use of miso paste yet tangy and herby. Once you try it, you’ll be repeating this one over and over again.
Ingredients for the Feta Marinade
Here’s what you’ll need for the tofu feta recipe, along with a package of extra firm tofu.
- 2 tablespoons white miso paste
- 3 tablespoons water
- 1Â lemon, juice (about 2 tablespoons)
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- black pepper
The combination of tangy lemon juice, nutritional yeast and miso are the main flavors of this recipe and I don’t recommend substituting them or leaving them out. In a pinch you can swap in all lemon juice for the apple cider vinegar. If you like a richer tasting tofu feta, then I recommend adding in more olive oil.
Press tofu using a tofu press or a DIY press
Pressing tofu removes the excess water and is essential for letting the tofu soak up all of the feta marinade. It’s a must in most tofu recipes, but especially this one where so much of the texture and flavor comes from the feta marinade.
If you love tofu like we do, then I highly recommend grabbing a tofu press. This is my go-to press and I love that I can throw it in the fridge in the morning for dinner that night.
You can also press tofu by slicing it in 1/2 lengthwise then wrapping it in paper towels or kitchen towels and placing a heavy object on top. I usually do a cast-iron skillet with a few cans to help remove the excess water. Let this sit for about 15 minutes, until the excess liquid has oozed into the towels.
How to make this Vegan Tofu Feta Cheese
Start by whisking together the miso and water until dissolved in a medium bowl, then add in the rest of the marinade ingredients.
Cut the tofu into cubes, then pour the marinade over the tofu and toss until well coated. Place in the fridge and marinade for at least 3 hours, preferably longer. Marinading the vegan feta cheese allows for the flavors to develop and the longer it sits, the better.
Recipe ideas for using vegan tofu feta cheese
As mentioned above, this vegan tofu feta recipe is fantastic anywhere you’d normally use dairy feta. Perfect for greek style salads, pasta salad, pizzas, sandwiches and more.
- Vegan Greek Salad— this inspiration for this recipe!
- Mediterranean Farro SaladÂ
- Italian Chopped SaladÂ
- Marinated White Bean Salad
- Grilled Vegetable Pasta Salad
- Greek Couscous Salad
- Green Goddess Vegetable Sandwich
More Vegan Cheese Recipes
If you love this tofu feta, then you’ll love these other dairy-free cheese recipes.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Tofu Feta Recipe
Equipment
Ingredients
- 1 14 ounce package of extra firm tofu
- 2 tablespoons white miso
- 3 tablespoons water
- 1 lemon, juice (about 2 tablespoons)
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- black pepper
Instructions
- Drain and press the tofu for at least one hour. You can wrap the tofu in towels and place a heavy object on top or with a tofu press.
- While the tofu is pressing, whisk together the miso and water until smooth.
- Combine with the lemon juice, apple cider vinegar, olive oil, nutritional yeast, dried oregano, garlic powder, salt and pepper.
- Cut the tofu into small cubes and toss with the marinade. Place in the fridge and marinade for at least 3 hours, preferably longer.