Creamy, tangy marinated tofu feta, perfect for crumbling onto a Greek salad. This oil-free vegan feta recipe is high in protein, low in fat and has that distinctive feta tang. Try adding to a vegan, plant-based charcuterie board!
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you quick & simple plant-based recipes every week!
To transform the tofu into feta cheese, we need to marinate it to infuse the signature tanginess, saltiness and Greek flavors we love in feta. So, we're going to use oregano (dried oregano or fresh oregano), Kalamata olive brine, vinegar, miso paste and salt.
Jump to:
🧄 Ingredient notes
- Firm tofu - When attempting to mimic feta without dairy, tofu is naturally the first option. It's white, creamy and keeps it shape when cubed. It crumbles. And, it absorbs flavors remarkably well. Use a firm, medium firm or extra firm tofu. I would not recommend using silken tofu or super firm tofu for this recipe.
- Miso paste - Miso gives a salty umami flavor to the tofu. I've used both mellow white and red miso for this recipe and both are delicious.
- Brine from Kalamata olives - This is a key ingredient to this recipe! It really takes it over the edge and is a perfect flavor when using tofu for Greek salad.
🔪 Instructions
Here are the step-by-step instructions for how to make dairy-free, vegan feta cheese using tofu.
- Step 1: Add brine ingredients to a small saucepan and bring to a low boil.
- Step 2: Cut the tofu into 4 planks by slicing it in half lengthwise.
- Step 3: Then, lay it down on the large side and slice it in half again.
- Step 4: This will give you four planks about 3 inches wide by 4 inches long by 1 inch deep.
- Step 5: Add tofu pieces to brine and simmer on low for 20 minutes.
- Step 6: Add tofu to glass container.
- Step 7: Mix marinade ingredients together and then pour over tofu. Cover tofu with some of the leftover brine water (or fresh water). Marinate for at least 2 hours before using.
- Step 8: After 2 hours or when its cooled down, refrigerate the tofu.
- Step 9: Remove feta cheese from marinade to serve.
- Step 10: Crumble on top of Greek salad, cut into cubes for a charcuterie board or slice it to eat with crackers.
👨👩👦👦 Serving suggestions
Vegan Greek Salad
We love to top a traditional Greek salad of romaine lettuce, tomato, cucumber, pepperoncini peppers and purple onion with cubes of marinated tofu feta.
Watermelon Cucumber Salad
It adds a beautiful tang to a sweet and salty summer salad of watermelon, cucumber, tofu feta, basil and mint.
Add to vegan charcuterie board
For a party appetizer tray or vegan charcuterie board, lay out tofu feta, sundried tomatoes, green olives, kalamata olives, crackers, grapes, sliced cucumber and peppers on a beautiful plate or platter and it will be devoured in no time.
Snacking and in wraps
You can also eat them as a snack or crumbled into a vegetable pita wrap.
Tofu is high in protein and low in fat.
❓ FAQ
This tofu feta will last, in its marinade for 1-2 weeks in the refrigerator.
I would recommend using either red wine vinegar or apple cider vinegar. I've tested both and they both work with this recipe.
No. Traditional feta cheese is not vegan. But, this marinated tofu feta cheese recipe has no animal products and is vegan-friendly.
Yes! This oil-free vegan tofu feta recipe uses a brine to mimic the flavor of feta cheese.
🚦 Calorie density score
🟢 This recipe gets a green light on the calorie density chart. All of the ingredients are lower than 600 calories per pound, so eating meals like this regularly may help you lose body fat. Learn more about calorie density from Jeff Novick, MS, RDN.
Get your own printable calorie density chart for your refrigerator and free ebook explaining calorie density in simple terms.
💭 Tips
Plant Powered Kitchen had a genius idea to boil the diced tofu first to impart more flavor and she was right on target.
This same method is used in this recipe, but the brine and ingredients are different. This plant-based marinated tofu recipe is oil-free, as well.
💜 More recipes you'll love
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Beta Feta - Vegan, Oil-Free Tofu Feta
Equipment
Ingredients
Brine
- 14 ounces firm tofu drained (no need to press it) and cut into four planks or into small cubes
- 2 cups water
- ½ cup vinegar apple cider or red wine vinegar
- ½ teaspoon sea salt
- 4 cloves garlic thinly sliced
Marinade
- 1 tablespoon miso paste
- 1 tablespoon dried oregano or 2 tablespoons fresh
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar or apple cider vinegar
- ½ cup olive brine from a can of olives preferably kalamata olives, but any will work
Instructions
Brine Tofu Feta
- Add tofu, water, vinegar, salt and garlic to saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 20 minutes, uncovered.14 ounces firm tofu, 2 cups water, ½ cup vinegar, ½ teaspoon sea salt, 4 cloves garlic
- After the tofu has finished boiling for 20 minutes, drain.
Marinate and Store Tofu Feta
- For the marinade, combine the miso, oregano, lemon juice, vinegar and olive brine in a small bowl and whisk together and set aside.1 tablespoon miso paste, 1 tablespoon dried oregano, 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, ½ cup olive brine from a can of olives
- Add drained tofu to a quart-size container or mason jar with lid (preferably glass). Then, pour marinade into the jar. Fill with leftover brine or water until the tofu is just covered. Put a lid tightly on the container and gently shake it to combine.
- Place jar in refrigerator to cool. Allow tofu to marinate and chill for at least 30 minutes (longer is better) before enjoying. Store in refrigerator for up to 10 days.
Lisa says
Sounds Delish, Have been wanting to try this and have just printed the recipe. So excited, thanks for the effort to give us healthy substitutes for our favs.
Abi Cowell says
I hope you enjoy it, Lisa! 🙂
Beth says
Do you dice the tofu before boiling or after?
Abi Cowell says
Hi Beth! I dice the tofu before boiling it, so more of the tangy, vinegar flavor gets absorbed.
Wendy Marino says
How long in the marinade before you can use?
Abi Cowell says
Hi Wendy! At least four hours in the marinade, but overnight is best.