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    Home > Recipes > Light Vegan Meals and Sides

    Marinated Tofu Feta

    Updated: Aug 26, 2024 | Published: Nov 12, 2022 | by Amanda | 14 Comments

    Skip to Recipe

    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.

    A bowl of tofu feta with chilli and herbs.
    Jump to:
    • Why Make Tofu Feta?
    • Ingredients & Substitutions
    • Why This Recipe Works
    • How to Make Tofu Feta
    • How to Press Firm Tofu
    • Recipe Tips
    • Ways to Serve Your Tofu Feta
    • FAQs
    • More Tofu Recipes to Try
    • Make This Recipe
    • Leave a Comment

    Reader Review. Can’t stop at only a couple of pieces. This is amazing! (Katrina) ★★★★★

    Why Make Tofu Feta?

    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 & Substitutions

    Tofu feta ingredients in a grid with labels.

    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 This Recipe Works

    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:

    • Easy. After pressing the tofu, making tofu feta is honestly one of the easiest recipes you can make. Just toss it through the marinade and leave it in the fridge to do its thing.
    • High in protein. Tofu is a complete protein will all nine amino acids.
    • Wholesome. Made with quality ingredients, this vegan cheese alternative is salty, full-bodied and good for you.
    • Versatile. Vegan feta is as versatile as milk-based feta. Crumble this tofu feta with watermelon, toss it through a Greek salad or scatter it across a hummus bowl.

    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.

    Two images of tofu chopped on a board.

    Step 3.

    Whisk the marinade ingredients together in a bowl. I add the garlic last because it gets caught up in the whisk.

    Feta marinade whisked in a bowl and with garlic added.

    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.

    Marinate tofu feta in a bowl.

    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.

    Two images of tofu being pressed under a pot.

    Recipe Tips

    • 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.

    Marinated tofu feta up close.

    Ways to Serve Your Tofu Feta

    Both tofu and feta are ridiculously versatile.

    • Add a smattering on pizza! Add a salty kick to Pizza Bianca or any pizza you like.
    • Serve it on a mezze platter with beetroot hummus, olives and other vegan cheeses
    • Slap it on a sandwich with pesto and roast vegetables
    • Break it up and add it to stuffed butternut squash for a salty kick.
    • Add it to tomato and onion salad or
    • Pull on your track pants, sit on the couch and eat it straight from the jar.

    FAQs

    How do I store my tofu feta?

    Store it in a sealed container in the fridge for up to 7 days.

    Do I have to use oil?

    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.

    Why smash the garlic and not just chop it?

    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 to Try

    • Tofu and noodles in a bowl with greens.
      Lemongrass Tofu Salad
    • A close up of a sushi burrito on a board
      Sushi Burrito with Crispy Tofu
    • Tofu on skewers cooking on a hot grill
      Tofu Skewers (Yakitori Style)
    • The Best Scrambled Tofu

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Marinated Tofu Feta Recipe

    Made with easy to find ingredients, this simple to make tofu feta is salty, herby and loaded with Mediterranean flavours.
    4.92 from 12 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Greek | Vegan
    Diet: Gluten Free | Vegan
    Prep Time: 5 minutes minutes
    resting time: 8 hours hours
    Servings: 4
    Calories: 235kcal
    Author: Amanda Logan

    Equipment

    • tofu press or a heavy pot

    Ingredients 

    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

    Instructions

    • 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.
    Prevent your screen from going dark

    Notes

    FAQ's 
    How do I store my tofu feta? Store it in a sealed container in the fridge for up to 7 days.
    Do I have to use oil? 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. 
    Top Tips
    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.
    Allow it to marinate. The longer you leave it to do its thing, the better the flavours will be.
     
     

    Nutrition

    Calories: 235kcal | Carbohydrates: 7g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 1244mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 2mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
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    Comments

      4.92 from 12 votes (4 ratings without comment)

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    1. Lana says

      May 13, 2025 at 11:20 am

      Amazing recipe , tastes great. Even my non vegan friends and family loved it. Thank you very much for sharing

      Reply
    2. Susan K says

      April 19, 2025 at 2:29 am

      5 stars
      Delicious! Worked great on a kale salad but I also couldn’t stop eating it as is….

      Reply
      • Amanda says

        April 20, 2025 at 8:44 am

        I'm so happy you enjoyed it, Susan. I eat this straight from the jar too! But, it sounds great with the kale.

        Reply
    3. Elizabeth says

      March 24, 2025 at 11:47 am

      5 stars
      This recipe is PHENOMENAL. Its so friggin good, I have to force myself to stop eating it. It doesn't really taste like feta in my opinion but that doesn't matter AT ALL because it's so dang good. This is going to be a regular in my fridge for the foreseeable future.

      Reply
    4. Robert says

      March 04, 2025 at 8:00 am

      4 stars
      I'd only like to offer one suggestion. Instead of pressing your tofu bake it at 350 uncovered for 40 minutes and let it cool down before you use it, it will be more like the texture of cheese. I learned this trick from a vegan chef and restaurant owner.

      Reply
      • Amanda says

        March 04, 2025 at 1:32 pm

        Oooooohhhh, I love this Robert. I have seen baked and cooled tofu but haven't tried it with this recipe. Thanks for the great tip!

        Reply
    5. Nicola says

      October 26, 2024 at 4:51 am

      5 stars
      The marinade is so delicious. I had a package of Violife vegan feta that I wanted to do something with and decided to marinate in your recipe. Such great flavor!!

      Reply
      • Amanda says

        October 26, 2024 at 7:36 am

        I love that! I am so glad you enjoyed it, Nicole. 🙂

        Reply
    6. Christina says

      June 27, 2024 at 12:09 am

      5 stars
      STILL AMAZING! I am making a second comment...not only does my husband like it but my brother-in-law who is a chef enjoys it and is impressed by how simple and tasty this recipe is! I added the tofu to a tomato sandwich, wow, it is a whole new level! THANK YOU!!!!

      Reply
      • Amanda says

        June 27, 2024 at 9:03 am

        I love it, Christina! Thank you. I am so happy you are getting good use out the recipe. That's awesome. x

        Reply
    7. Christina says

      June 04, 2024 at 3:57 am

      5 stars
      Fantastic! Easy to make and tastes great!
      I did not have miso so I used soy sauce. I also used a ziplock bag to marinate it in the fridge overnight...much easier to flip it over and ensure that flavours really get a chance to work into the tofu.
      My husband loves feta and was impressed by this tofu alternative!

      Reply
    8. Kat Varcoe-Cocks says

      December 12, 2022 at 2:09 pm

      5 stars
      Can’t stop at only a couple of pieces. This is amazing!

      Reply
      • Tracey says

        December 24, 2023 at 6:00 pm

        5 stars
        This is easy and delivers on flavour! I've made it twice now and did 1.3 tbs apple cider vinegar the second time and it was delicious.

        Reply
        • Amanda says

          December 26, 2023 at 7:29 am

          Fantastic Tracey. I love how you can tweak this recipe to suit your own taste - it's really versatile and adaptable. Thanks for taking the time to write. x

          Reply
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