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.
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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. 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:
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.
Recipe Tips
Ways to Serve Your Tofu Feta
Both tofu and feta are ridiculously versatile.
FAQs
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 to Try
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Make This Recipe
Marinated Tofu Feta Recipe
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.
Lana says
Amazing recipe , tastes great. Even my non vegan friends and family loved it. Thank you very much for sharing
Susan K says
Delicious! Worked great on a kale salad but I also couldn’t stop eating it as is….
Amanda says
I'm so happy you enjoyed it, Susan. I eat this straight from the jar too! But, it sounds great with the kale.
Elizabeth says
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.
Robert says
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.
Amanda says
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!
Nicola says
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!!
Amanda says
I love that! I am so glad you enjoyed it, Nicole. 🙂
Christina says
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!!!!
Amanda says
I love it, Christina! Thank you. I am so happy you are getting good use out the recipe. That's awesome. x
Christina says
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!
Kat Varcoe-Cocks says
Can’t stop at only a couple of pieces. This is amazing!
Tracey says
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.
Amanda says
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