Last updated on July 2nd, 2023 at 02:28 pm
Made with easy to find ingredients, this tofu feta is salty, herby and loaded with Mediterranean flavours. Simple to make, it's perfect in salads, sprinkled over lemon orzo or spaghetti, or added to antipasto platters.
Or, if you're anything like me, eat it straight from the jar.
Why Make Tofu into Cheese?
Why not? Tofu is the ultimate kitchen chameleon. After pressing, seasoning or marinating it, tofu makes a pretty clever substitute. The texture is not too different from a firm feta. Besides that, it's healthier than regular feta. Tofu is a complete protein and it's low in fat.
Ingredients and Substitutions
Tofu. Use firm or extra-firm tofu here. Soft tofu just won't cut it. You can also used pre-pressed tofu.
Salt. Milk-based feta is salty so we are using both salt (I use sea salt) and miso to create that salty taste. Just remember, not all salts are created equal - always taste as you go.
Nutritional yeast adds umami and a little cheesy depth.
Oregano and Dill (or Mint) are traditional Mediterranean flavours. Use dry herbs for this recipe. I've used both dill and mint - whichever I have at the time - and both are wonderful.
Chilli. Optional but always good.
Using the juice and zest of a lemon adds acid to the marinade and lifts the flavour. We add apple cider vinegar for a sharp kick too.
White miso for umami and depth. If you don't have miso, add another half tablespoon of nutritional yeast.
Garlic. Smash a few cloves and just let them backstroke in the marinade for just the right amount of garlic flavour.
Olive oil adds fat to our tofu and carries all those delicious Mediterranean flavours.
Why You'll Love This Tofu Feta
If you miss the flavours of milk-based feta, I think you will love this tofu feta. It is a pretty good alternative. Besides being deliciously salty, zesty and herby all at the same time, this vegan feta is:
How to Make Tofu Feta
You'll find full instructions and measurements in the recipe card at the bottom of the post.
This recipes will take up a whopping 5 minutes of your time once you've pressed the tofu.
Step 1 & 2. Slice the tofu into slabs and then into cubes. Press the tofu for at least 30 minutes.
Step 3. Whisk the marinade ingredients together in a bowl. I add the garlic last because it gets caught up in the whisk.
Step 4. Toss the pressed tofu cubes in the marinade and transfer everything to a jar or container. I used a shallow lunch box-style deal so I can easily shake it up and stop the olive oil from solidifying in the refrigerator.
Leaving it overnight in the fridge is best but to be honest, I've snuck it out in the afternoon after making it in the morning. What can I say? I have no willpower.
How to Press Firm Tofu
You could buy a tofu press to squeeze out all the excess liquid - I have one and it's OK - but to really do the job, I use a heavy pot.
First, I lay kitchen paper on a plate with a slight rim around the edge (to prevent the tofu liquid from overflowing). Next, I place the tofu on the paper and lay another few sheets over the top. Finally, I carefully balance a heavy pot on top (watch your toes! make sure it's balanced before you walk away) and set the whole rig aside for at least 30 minutes. An hour is better. A few hours is better still. You can press tofu cubes or the whole slab.
Handy tip - if you don't have a heavy pot, use any large-ish pot and fill it with books.
Don't skip out on pressing the tofu. Pressing the tofu gets out a lot of the moisture. Skipping this step means you'll end up with a watered down version of feta. No one wants that.
Use a shallow container in the fridge. I am sure there is a science to it that I don't understand but any time I've made this tofu feta in a jar or taller vessel, the olive oil has solidified at the bottom of the jar.
Olive oil contains natural waxes that set in cooler temperatures so that's pretty normal. But, I'm impatient and don't want to wait for it to liquify at room temperature again.
I now make my feta in a shallow lunchbox or container and the olive oil stays liquid gold.
Allow it to marinate. The longer you leave it to do its thing, the better the flavours will be.
How to Serve Your Tofu Feta
Both tofu and feta are ridiculously versatile. Use this feta
- on pizza! Add a salty kick to Pizza Bianca or any pizza you like.
- on a mezze platter with beetroot hummus, olives and other vegan cheeses
- in a sandwich with pesto and roast vegetables
- sprinkled over stuffed butternut squash with quinoa for a salty kick.
- on a spoon, straight from the jar!
Store it in a sealed container in the fridge for up to 7 days.
Feta naturally has fat so using oil gives us a sense of that with tofu. Also, it works as a carrier for all those delicious flavours.
Smashing the garlic and allowing it to float in the marinade gives the feta just the right amount of garlic flavour. If you love your garlic, by all means chop it - it will just pack a mean punch, is all.
More tofu recipes:
Want more plant based-goodness?
Marinated Tofu Feta
- tofu press or a heavy pot
For the "feta"
- 400 g firm or extra firm tofu pressed
For the marinade
- 2 teaspoon salt
- zest of 1 lemon
- ¼ cup lemon juice
- 2 tablespoon apple cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried dill or mint
- 1 teaspoon miso paste
- ¼ teaspoon chilli flakes optional
- 1 tablespoon nutritional yeast
- ¼ cup olive oil
- 2 large garlic cloves crushed or 3-4 smaller ones
- Slice the tofu into slabs and then into cubes. Press the tofu for at least 30 minutes. (instructions in the post)
- Whisk the marinade ingredients together in a bowl. I add the garlic last because it gets caught up in the whisk.
- Toss the pressed tofu cubes in the marinade and transfer everything to a jar or container. I used a shallow lunch box-style deal so I can easily shake it up and stop the olive oil from solidifying in the refrigerator.