How to make tofu “feta”

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This tofu “feta” is a delicious addition to your next salad or even just a snack on its own. With a tangy, perfectly balanced marinade this vegan faux cheese is packed with protein and flavor! This may be my new found favorite tofu recipe, it’s that good. No more missing out on delicious Greek salads–with a burst of oregano, lemon, chili, and a bit of miso you’ll have a can’t-miss delicacy that’s right for any occasion and totally plant-based.

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Come warmer weather, I’m always looking forward to a giant bowl of greens and veg. Adding in tofu “feta” makes any salad a meal–or sandwich, breakfast skillet, you name it! I’m particularly loving it in this celery fennel tofu “feta” salad, highly recommend! Tofu “feta” is a versatile ingredient you can add to any number of dishes and feel great about enjoying. The secret to this version is drying out in the oven for 20 minutes to help the marinade soak in. An easy to whip up dish, with prep under 30 minutes, you’ll want in regular rotation!

Let me know if you give it a go! #closedloopcooking

tofu blocks
pressing tofu
cubed tofu
pre baked tofu
marinade
mixing ingredients
marinading tofu
marinated tofu

How to make tofu “feta”   by

This tofu “feta” is a delicious addition to your next salad or even just a snack on its own. With a tangy, perfectly balanced marinade this faux cheese is packed with protein and flavor!

makes: 4 servings | prep time: 5 min | marinading time: 4 hours | cook time: 20 min | total time: 25 min

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tofu "feta"

Ingredients

  • 1 block firm tofu
  • 1/2 tsp dijon mustard
  • juice from half a lemon
  • 2 tsp kosher salt
  • 1/4 tsp black pepper (approx)
  • 1 tbsp oregano
  • 1 tsp dried dill
  • 1/4 tsp red chili flake
  • 1 tbsp nutritional yeast
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp miso paste (I used white)
  • 2 cloves garlic, minced

To-Do's

  1. Open and drain tofu. Press block between two plates with a heavy book on top for about 5 minutes.
  2. Drain excess water. Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
  3. Cube tofu into approx ½” squares. Evenly spread tofu cubes on prepared baking sheet. Make sure every piece is separated.
  4. Bake for 20 minutes. Remove from heat.
  5. While cooling, mince your garlic. In a large bowl, combine garlic and all marinade ingredients and whisk together thoroughly until well combined.
  6. Add in tofu and toss to evenly coat.
  7. Place tofu in a shallow container with a tight fitting lid and let marinade in the refrigerator for 4 hours – overnight. A shallow dish ensures that the tofu will absorb more of the marinade.
  8. Shake well before serving. Short on time? You can skip the refrigeration step and serve immediately if desired! Flavor intensity may vary slightly. And enjoy! Keeps well in the fridge about 4 – 5 days.
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