Tofu Feta Cheese

A marinated tofu feta cheese that is guaranteed to make you fall head over heels in love with tofu all over again. A simple secret hack in the tofu prep step will deliver the perfect canvas to soak up an outstanding Greek style marinade packed full of umami, zing and savory to the core.

Vegan Tofu Feta Cheese

This quick and easy vegan feta cheese recipe is one for the books. Brimming with the most delicious Greek flavors, perfect texture minus the dairy and cholesterol. It’s the perfect appetizer and savory summer treat to keep in the fridge at all times. Serve with crackers and a tomato cucumber salad or spoon some over my sheet pan mushroom fajitas for a fabulous weeknight dinner.

Prepping the Tofu for Marinade

• Drain – Remove the tofu block from its package and drain it well. DO NOT PRESS IT! Simply slice it into 3/4 inch cubes for the perfect bite size pieces.
• Boil – Although there is absolutely no need to press your tofu, I highly recommend the boiling method first. By boiling your tofu cubes in salted water for a few minutes it will remove any of the briny soy taste from the packaging leaving you with a real clean canvas to soak up the flavorful marinade so it gets deeply flavored and not just coated on the outside. It also enhances its texture by making it firmer as the heat tightens the soy protein texture so your feta bites will hold together beautifully during tossing and marinading.

The Marinade

• Apple Cider Vinegar – you need acid in this marinade and the best acidity and flavor comes from apple cider vinegar with the mother. This will really set the base for that unique Greek style tanginess.
• Lemon – freshly squeezed lemon juice adds a mild acidity to the marinade but I want it here for fresh clean flavor to balance out the sharpness of the vinegar.
• Olive Oil – use your best cold pressed extra virgin for this. For WFPB compliance you are welcome to skip it and replace with more lemon juice or veggie stock.
• Miso Paste – for a rich umami flavor base, use a mellow yellow miso from soy or chickpeas whichever you prefer. Make sure to whisk it in well until fully dissolved and emulsified.
• Capers – brined capers roughly chopped add the perfect saltiness and je ne sais quoi to the complexity of the flavor profile. It’s fine to skip if you don’t have any and balance the final flavor with more sea salt.
• Oregano – this dried herb is the stamp of approval for the Greek flavors brimming through this marinade, DO NOT OMIT. If using the fresh herb add way more until your taste buds are happy.
• Garlic – 3 large garlic cloves finely grated is the perfect amount of aromatics this needs. It’s super important that you don’t leave any raw chunks of garlic in this, grate it or mash it into a pulp.
• Onion powder – a little bit goes a long way here just to add complexity yo the overall flavor.
• S & P – balance out your seasonings with sea salt and freshly cracked black pepper to taste. There is already a flavor layer from the miso and salty capers so taste as you go and adjust to your liking.

Awesome Tofu Recipes

• Tofu Bolognese
• Tofu Lettuce Wraps
• Tropical Tofu Noodles
• Tofu Kebab Skewers
• Tofu Naan
• Shredded Tofu Chicken
• Tofu Taco Meat
• Crispy Baked Tofu
• Best Orange Tofu

How to Make Vegan Tofu Feta Cheese

5 from 1 vote

Tofu Feta Cheese

A marinated vegan tofu feta cheese that will make you fall in love with tofu all over again. A simple secret hack in the prep step will deliver the perfect canvas to soak up an outstanding Greek style marinade packed full of umami, zing and savory to the core.

Print Recipe

Prep Time:10 minutes mins

Marinade:2 hours hrs

Total Time:2 hours hrs 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• 16 oz block extra firm tofu

Marinade

• 1/3 cup apple cider vinegar
• 1 lemon juiced
• 3 Tbsp white miso paste
• 3 Tbsp extra virgin olive oil + more as desired
• 1.5 Tbsp nutritional yeast
• 1 Tbsp brined capers roughly chopped
• 4 garlic cloves grated
• 2-3 tsp dried oregano
• 1 tsp onion powder
• 3/4 tsp sea salt + more to taste
• 1/2 tsp red pepper flakes
• freshly ground black pepper to taste coarse grind
• FOR SERVING: fresh dill, chives or scallions, mixed cherry tomatoes for serving

Instructions

• Bring a small pot of water to a boil. Season with a heavy pinch of salt.
• Drain the tofu and cut it into 3/4 inch cubes. Add it to the boiling water and cook for 10 minutes. Drain in a collander and allow to cool and drain really well.
  16 oz block extra firm tofu
• MARINADE - Meanwhile in a medium bowl whisk together the vinegar, lemon juice and miso until smooth and there are no lumps. Whisk together the rest of the marinade ingredients.
  1/3 cup apple cider vinegar, 1 lemon, 3 Tbsp white miso paste, 3 Tbsp extra virgin olive oil + more as desired, 1.5 Tbsp nutritional yeast, 1 Tbsp brined capers, 4 garlic cloves, 2-3 tsp dried oregano, 1 tsp onion powder, 3/4 tsp sea salt + more to taste, 1/2 tsp red pepper flakes, freshly ground black pepper to taste
• Add the cooked tofu cubes to the marinade and using a spatula mix to combine making sure all the pieces get covered well. Transfer to a lidded glass container, drizzle with more olive oil if needed and refrigerate overnight for the flavors to marry.

  Serve with a drizzle of olive oil, garnished with dill or chives, chili flakes and cherry tomatoes.
  FOR SERVING: fresh dill, chives or scallions, mixed cherry tomatoes for serving

Video

Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 697mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg

Course: Appetizer, Side Dish

Cuisine: Greek

Keyword: tofu feta, tofu feta cheese, vegan feta

Servings: 6 people

Calories: 142kcal

Author: Florentina