Tofu Feta

Creamy, tangy tofu feta with fresh herbs and fragrant spices. An easy vegan feta
recipe with umami flavor and crumbly texture. Perfect for topping salads and
baked dishes, or for crumbling on top of appetizers like hummus, or roasted
vegetables.

Servings: 16 ounces

Author:

Prep Time
12 hours, 30 minutes

Total Time
12 hours, 30 minutes

Course:

Keywords:

vegan cheese vegan feta plant-based feta

Instructions

1 Cut through the middle of the tofu to create two slabs. Layer a cutting board
with paper towels and place the tofu on top side by side. Top with more layers
of paper towels. Place a few cookbooks on top—not enough to crush the tofu, but
firm enough to press it. Let this sit for 20-30 minutes, or up to an hour,
replacing the paper towels as needed.
2 In a medium bowl, whisk together vinegar, miso, lemon juice, nutritional yeast,
olive oil, water, oregano, crushed garlic, garlic powder, salt, pepper, and
lemon zest. Whisk until smooth and miso dissolves.
3 Remove cookbooks and paper towels and cut the tofu into small cubes.
4 Add tofu to a medium/large storage container with a lid. Pour the marinade over
top, close the lid, and gently shake. Refrigerate for 12-48 hours. Tofu feta
keeps for up to 7 days. Garnish with fresh parsley if desired.

Tofu Feta

Course:

Keywords:

🧂 Ingredients

Instructions

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