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!
When attempting to mimic feta, but without animal products, tofu is naturally the first option. It's white, creamy and keeps it shape when cubed. It crumbles. And, it absorbs flavors remarkably well.
For the marinade, we want tanginess, saltiness and Greek flavors.
👨👩👦👦 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.
This tofu feta will last, in its marinade for 1-2 weeks in the refrigerator.
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.
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.
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- 1 package, 14 oz firm tofu, drained (no need to press it) and cut into small cubes
- 2 cups water
- ½ cup vinegar, (apple cider and red wine vinegar both work)
- ½ teaspoon salt
- 4 cloves garlic, thinly sliced
- 1 tablespoon miso
- 2 tablespoon fresh oregano, or 1 teaspoon dried
- 2 tablespoon lemon juice
- 2 tablespoon vinegar, again, apple cider & red wine vinegar both work
- ½ cup olive brine from a can of olives, preferably kalamata olives, but any will work
- Water to fill jar or container you store your tofu feta in.
- 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.
- For the marinade, combine the miso, oregano, lemon juice, vinegar and olive brine in a small bowl and whisk together and set aside.
- After the tofu has finished boiling for 20 minutes, drain.
- Add drained tofu to two 12-ounce jars with lids (or other container, preferably glass). Then, pour marinade evenly between the two jars. Fill with water until the tofu is just covered. Put a lid tightly on the container and gently shake it to combine. Alternatively, if you’re storing it in a bowl, you can gently stir it up before putting the lid on.
- Store in refrigerator for 1-2 weeks.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 334mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 7g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.