Bring the taste of a Mediterranean summer to your table with homemade Tofu Feta. Perfect in a Greek salad, tucked into a pita, or crumbled over pasta, this fresh, healthy, and delicious recipe is also very easy to make.
Before going vegan, one of my favorite dishes was Greek salad—mainly for the feta cheese. When I first transitioned to a vegan lifestyle, I thought I’d never enjoy feta again. Thankfully, times have changed! These days you can buy vegan feta in many stores, or better yet, make your own at home.
This summer I decided to try making tofu feta myself—and I was thrilled with the results. Marinated in olive oil and garlic, given a cheesy flavor boost with nutritional yeast, and brightened with lemon and vinegar, this tofu feta is every bit as satisfying as the traditional version.
It’s also incredibly versatile: I’ve enjoyed it in Greek salads, pasta salads, pita sandwiches, and even mashed into spaghetti as a cottage cheese replacement. However I used it, it was delicious, and I can’t wait to make it again.
Making Tofu Feta
The beauty of tofu feta is in its simplicity. No cooking required, just a few common pantry ingredients and some patience while it marinates.
Step 1: Prepare the tofu
• Start with a block of firm tofu. Press it well to expell excess water. I like to freeze mine first, then thaw it—it presses more easily, becomes more porous, and absorbs flavor better.
• For thawed tofu, I squeeze it over a bowl with my hands, then press it under a heavy container on a plate or wide colander, draining and flipping it a couple of times. If using fresh (never-frozen) tofu, follow the pressing directions in recipe notes.
Step 2: Cut and chill
• Slice the pressed tofu into uniform bite-sized cubes. Place the cubes into a container with a tight-fitting lid and refrigerate while you prepare the marinade.
Step 3: Make the marinade
• Blend together the marinade ingredients until creamy and slightly foamy. It doesn’t need to be perfectly smooth. Taste and adjust seasoning as desired.
Step 4: Marinate
• Pour the marinade over the tofu cubes. Seal the container, then gently shake and flip it to make sure all the cubes are coated. Refrigerate for at least 12–24 hours, giving the container a shake every few hours to keep the tofu well covered.
Step 5: Enjoy!
• Your tofu feta is ready to use after marinating. It will keep for a few days in the fridge—just give it a shake now and then to keep the cubes coated.
Yummy and Versatile
Tofu feta tastes amazing on its own, but it also shines in countless dishes. You can toss it into a crisp Greek salad, crumble it into a pasta salad or stuff it into a sandwich or pita. You can even drain and puree it to make a creamy, high protein cottage cheese alternative.
It’s tangy, cheesy, and satisfying and packed with healthy plant-based goodness. Sure to please even the most ardent dairy cheese lover. Give it a try and enjoy!
Ingredient Notes
Vinegar– if you prefer a milder flavor, skip the vinegar and use just lemon juice. Try 1 cup of lemon juice mixed with ¼ cup water.
Olive Oil– Use a high-quality extra virgin olive oil, the best you can afford. And for ethical sourcing, please always make sure it’s BDS-friendly.
More Fresh Summer Recipes
Summer is all about easy meals, fresh produce, and not having to spend hours in the kitchen. Here are a few of my favorite easy and healthy summer recipes for you to try:
Grilled Corn with Old Bay Butter
Grilled Corn, Peach, Cucumber and Avocado Salad
Mango-Coconut Overnight Chia Oats
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Tofu Feta
Ingredients
- 1 block firm tofu frozen and thawed or fresh
Marinade
- 1/3 cup apple cider vinegar
- 1 tablespoon white vinegar
- 1/3 cup lemon juice
- 1 tablespoon Braggs soy sauce or low sodium soy sauce
- 2 tablespoon extra virgin olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt free seasoning
- 2 tablespoon nutritional yeast
- 2 tablespoon tahini
- 4 large garlic cloves crushed or minced
- 1/4 red onion finely chopped
- 1/2 teaspoon red chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coconut sugar
Garnish
- Lemon slices for garnish
- Parsley for garnish
Instructions
- Completely freeze then thaw a block of firm tofu.
- Press tofu by pressing with your hands over a bowl, or place on a plate or preferably in a colander. Top with something heavy and let it sit or press down on it until well pressed.
- Once pressed, cube tofu and place into a plastic or glass container with a tighly fitting lid and set aside in the refrigerator.
- Blend the ingredients for the marnade together in a blender. Blend until creamy and foamy.
- Pour marinade over the tofu. Add lemon slices and chopped parsley. Put the cover on and gently shake and flip container a few times to insure all the tofu cubes is covered.
- Refrigerate for 12-24 hours, shaking container occasionally.
- After 12 hours, feta is ready for use.
- Storage: Keeps 2-3 days in the fridge. Shake occasionally to keep coated.
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