This simple recipe for tofu feta is busting with Mediterranean flavors and is very easy to make with firm tofu. This non-dairy feta cheese substitute has a similar texture and flavor to feta but is much lower in fat.
If you are looking for other easy marinades for tofu, you might like to try this Greek tofu marinade, this teriyaki tofu marinade (coming soon), or this sesame-ginger tofu marinade (coming soon), all of these are just as easy to make as this Greek-style tofu feta.
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This tofu feta is a delicious and healthy vegan option that is easy to make.
It has a unique taste and can be enjoyed as a snack on its own, in sandwiches and wraps, mixed into pasta and salad, or used to make appetizers.
Give it a try, and you won't be disappointed!
Why You Will Love This Recipe
You will love this recipe for tofu feta because:
- This quick and easy non-dairy feta substitute is made by pressing and marinating tofu in Mediterranean flavors, and it has a taste and texture similar to feta cheese.
- Tofu feta is suitable for vegans, vegetarians, people who are lactose intolerant or allergic to dairy, or anyone looking for healthier food options.
- This vegan feta cheese is delicious in sandwiches and wraps, salads, or turn it into a dip or make simple appetizers.
Cost to Make
Estimated cost = $5.30 or $0.66 a serve
What Is Tofu Feta?
Tofu feta is a dairy-free alternative to traditional feta cheese, it is made with firm tofu.
Tofu is a good source of plant protein and is lower in fat and calories than traditional feta cheese. It is also a good source of minerals like calcium and iron.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Firm tofu - is the main ingredient for this vegan feta, we used firm tofu, but you could also use extra firm tofu. Don't use soft or silken tofu because these won't stand up to pressing.
White miso paste - is a Japanese ingredient made from fermented soya beans. It has a light, slightly sweet, and salty flavor that works well in this recipe.
You can get it from most Asian supermarkets, and you may also find it in the Asian aisle in larger supermarkets.
Apple cider vinegar - for acidity and flavor, if you can't get apple cider vinegar you could use white vinegar.
Lemon juice is also for acidity and flavor. Use fresh lemon juice if you can for the best flavor.
Extra virgin olive oil - if you can't get extra virgin olive oil, use another light-flavored oil like vegetable or canola oil.
Garlic and onion powder - for flavor.
Dried oregano (optional) - for flavor, you could also use Italian mixed herbs.
Nutritional yeast - this yellow flaky power has a cheesy flavor and can be found in most health food stores, purchased online, and in some supermarkets.
Salt and pepper - for seasoning.
Red chili flakes (optional) it will give the tofu feta a little heat.
Equipment
- You will need a 3- 4 cup capacity bowl for marinating the tofu. We like to use one with a lid, but if you don't have one, cover the container with plastic food wrap when storing it.
- You will need a tofu press or make a simple DIY tofu press setup - Refer to our How To Press Tofu Without a Tofu Press section after the step-by-step instructions below.
Instructions
Step 1 (Optional) Advanced preparation - Freeze the block of tofu and thaw before making the recipe.
We like to freeze the tofu for this recipe because it changes its texture and makes it firmer.
Freezing also helps to remove more moisture from it when pressed, making it dryer and more absorbent, so it will soak up more marinade giving it a better flavor.
It is an optional step, but you should try doing it at least once to see the difference it can make to the recipe.
If you would like to know more about freezing tofu read our page on Can you freeze tofu.
Step 2 - Press the tofu to remove excess moisture, we like to use a tofu press, but you can press tofu without one, see our notes below on How To Press Tofu Without A Press.
Step 3 - While the tofu is pressing, prepare the marinade.
Place the miso paste, vinegar, lemon juice, olive oil, garlic powder, onion powder, dried oregano, nutritional yeast, salt, black pepper, and chili flakes (if using), into a large bowl and whisk until well combined.
Step 4 - Remove the tofu from the press and slice the tofu block in half lengthwise, then cut it into small cubes and put it aside.
Step 5 - Add the tofu cubes, place the lid on the bowl and gently shake to coat the tofu in the marinade, or use a spoon and gently toss the tofu cubes into the marinade.
Step 6 - Place in the fridge for at least two hours or overnight for the flavors to fully infuse into the tofu.
How To Press Tofu Without A Press
- Place the thawed tofu onto a plate lined with a folded length of absorbent paper or a folded dishcloth.
- Place the tofu on top of the absorbent paper on the plate and add another layer of absorbent paper to the top.
- Place a flat plate or tray on top of the tofu.
- Place weight onto the plate. The weight should be large enough and heavy enough to press evenly over the top of the tofu without crushing it.
- Let the tofu sit for about 30 minutes. If the towels get too wet, you may need to replace them with fresh ones and continue pressing.
See our guide on the How to Press Tofu page for more information and step-by-step pictures.
Recipe Tips
Don't skip pressing tofu
For the best results, press the tofu before marinating it. This step is crucial because pressing the tofu removes excess moisture and allows the tofu to absorb more of the marinade's flavors, resulting in more flavorful and tasty tofu feta.
Give it time to marinate
For the best flavor, be sure to give the tofu plenty of time to marinate in the fridge.
While the tofu will taste great after marinating for just 1-2 hours, the flavors will continue to develop and intensify the longer you let it marinate.
What To Do With Leftover Tofu Feta Marinade
Don't let that flavorful marinade go to waste after marinating your tofu! The taste is too good to be wasted, instead repurpose it by incorporating it into other tasty dishes. Here are a few ideas on how to make use of the leftovers:
- Use it as a salad dressing - The marinade can be thinned out with a little bit of olive oil or water and used as a delicious salad dressing.
- Use it as a dip - You can use the marinade as a dip for crackers, bread, or veggies.
- Tofu marinade - Use the marinade to marinade more tofu or tempeh, this will give you a different tofu or tempeh cheese with a new flavor.
- Pasta sauce - Thin the marinade with a bit of water or vegetable broth and use it as a flavorful pasta sauce.
- Sandwiches and wraps - You can use the marinade as a spread for sandwiches or wraps, it will add a great flavor.
- Vegetable marinade - Use the marinade to marinate vegetables such as bell peppers, mushrooms, and eggplant before grilling or roasting.
- Use it as a spread for crackers, bread, or sandwiches, with some addition of oil or lemon juice it will be perfect.
Remember that these are suggestions, and you can also get creative with your leftovers and come up with your ideas, it is a great way to not waste food and get an extra tasty meal!
Serving Size
Based on what we made, this recipe serves eight. A serving size is one-eighth of the recipe, about 55 grams (1.94 ounces).
Calories Per Serve
There are about 78 calories in a serving.
Serving Suggestions
Use this dairy-free substitute for feta cheese in dishes like:
- Salad - Crumble it over salads in place of traditional feta cheese like this Mediterranean tomato cucumber salad.
- Pasta - Crumble tofu feta into pasta sauce or add pasta dishes.
- Spread - Blend it to a paste and use it as a delicious spread on top of baguette crostini, mini toasts, or crackers.
- Dip - Whip it up in a blender few other ingredients and make a healthy dip as we did for this dairy-free veggie dip (a variation based on this tofu feta recipe).
- Appetizers - Put it on toothpicks with cherry tomatoes for simple appetizers, or include it as a dairy-free option on a charcuterie board. Or use it as a filling for baked appetizers like feta and spinach triangles.
- Sandwich filling - Use this vegan feta instead of traditional feta cheese in sandwiches and wraps.
- Pizza - Use it as a pizza topping that can be baked or crumbled on top before serving.
Storage
Store the tofu feta in the marinade in a sealed container in the fridge and use it within seven days.
FAQ
Place the tofu feta in an air-tight container and store it in the fridge. The tofu feta will keep in the fridge for up to 7 days.
I've not tried leaving out the oil, but I don't see why not, but you may find that it is not as creamy in texture.
If you like this marinated tofu feta, you might also like these tofu recipes:
Recipe
Greek Style Vegan Tofu Feta
Equipment
- Tofu press, optional
- 4-cup capacity storage container (or bowl) with a lid
Ingredients
- 400 - 450 grams (14-15 ounces) of firm or extra-firm tofu
Marinade
- 2 ½ level tablespoons white miso paste
- ⅓ cup apple cider vinegar
- ¼ cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ level teaspoon of garlic powder
- ½ level teaspoon of onion powder
- 1 level teaspoon of dried oregano optional
- 2 level tablespoons of nutritional yeast
- ½ level teaspoon salt
- ½ level teaspoon of black pepper
- ½ level teaspoon of red chili flakes optional
Instructions
- Optional advanced preparation - Freeze the block of tofu and thaw it before starting the recipe. - see notes below.
- Press the tofu to remove excess moisture - see notes below.
- While the tofu is pressed, prepare the marinade. Place the miso paste, vinegar, lemon juice, olive oil, garlic powder, onion powder, dried oregano, nutritional yeast, salt, black pepper, and chili flakes (if using), into a large bowl and whisk until well combined.
- Slice the tofu block in half lengthwise, then cut it into small cubes.
- Add the tofu cubes to the marinade, place the lid on the bowl and gently shake to coat the tofu in the marinade, or use a spoon or silicon spatula and gently toss the tofu cubes into the marinade.
- Place in the fridge overnight for the flavors to fully infuse into the tofu.
Notes
- Place the thawed tofu onto a plate lined with a folded length of absorbent paper or a folded dishcloth.
- Place the tofu on top of the absorbent paper on the plate and add another layer of absorbent paper to the top.
- Place a flat plate or tray on top of the tofu.
- Place weight onto the plate. The weight should be large enough and heavy enough to press evenly over the top of the tofu without crushing it.
- Let the tofu sit for about 30 minutes. If the towels get too wet, you may need to replace them with fresh ones and continue pressing.
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