Greek Style Vegan Tofu Feta
This marinated tofu feta is healthy and lighter than regular marinated feta. It is much lower in calories and fat and is full of flavor. Make this delicious vegan feta substitute and use it in salads, pasta, sandwich, and wraps, serve it as an appetizer, or use it anywhere you would feta cheese.
ESTIMATED COST : $5.30 or $0.66 a serve
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
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.
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.