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    Home » Recipes

    Beta Feta (Vegan Tofu Feta)

    Published: Aug 31, 2017 · Modified: May 6, 2022 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

    Jump to Recipe Print Recipe
    tofu feta cheese
    tofu feta cheese

    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!

    Jump to:
    • 🧄 Ingredient notes
    • 👨‍👩‍👦‍👦 Serving suggestions
    • ❓ FAQ
    • 💭 Tips
    • 💜 More recipes you'll love
    • 📖 Recipe
    • 💬 Reviews
    cubes of tofu feta in a glass jar

    🧄 Ingredient notes

    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.

    So, we're going to use oregano (dried oregano or fresh oregano), Kalamata olive brine, vinegar (either red wine vinegar or apple cider vinegar), miso paste and salt.

    Cubes of Vegan Tofu Feta Marinated with Oregano, Vinegar, Miso, Perfect for Vegan Greek Salad by Very Veganish

    👨‍👩‍👦‍👦 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.

    • Watermelon Cucumber Salad with Basil, Mint and Tofu Feta

    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.

    cubes of tofu in marinade

    ❓ FAQ

    How long will this last?

    This tofu feta will last, in its marinade for 1-2 weeks in the refrigerator.

    What kind of vinegar should I use?

    I would recommend using either red wine vinegar or apple cider vinegar. I've tested both and they both work with this recipe.

    Is feta vegan friendly?

    No. Traditional feta cheese is not vegan. But, this marinated tofu feta cheese recipe has no animal products and is vegan-friendly.

    Can you brine tofu?

    Yes! This oil-free vegan tofu feta recipe uses a brine to mimic the flavor of feta cheese.

    💭 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

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    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    cubes of tofu feta in a glass jar

    Vegan, Oil-Free Tofu Feta

    Abi Cowell
    Creamy, tangy, delicious tofu feta for topping Greek salads, wraps or appetizer party trays. This oil-free, sugar-free version uses healthy apple cider vinegar for the marinade.
    4.60 from 5 votes
    Estimated Cost: $3
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Appetizers
    Cuisine Greek
    Servings 6
    Calories 74 kcal

    Equipment

    • Sauce pan
    • Mason jar with lid quart-size
    Prevent your screen from going dark

    Ingredients
     
     

    Brine

    • 14 ounces firm tofu drained (no need to press it) and cut 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
    • 2 tablespoons fresh oregano or 1 teaspoon dried oregano
    • 2 tablespoons lemon juice
    • 2 tablespoons vinegar apple cider or red wine 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, 2 tablespoons fresh oregano, 2 tablespoons lemon juice, 2 tablespoons vinegar, ½ cup olive brine from a can of olives
    • Add drained tofu to a quart-size mason jar with lid (or other container, preferably glass). Then, pour marinade into the jar. Fill with 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 2 hours before enjoying. Store in refrigerator for up to 10 days.

    Notes

    This recipe makes 24 ounces of cubed tofu feta

    Nutrition

    Serving: 4ouncesCalories: 74kcalCarbohydrates: 4gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 307mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 3mgCalcium: 119mgIron: 2mg
    Keyword vegan tofu feta cheese substitute
    Tried this recipe?Let us know how it was!

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

    Reader Interactions

    Comments

    1. Lisa says

      September 11, 2017 at 6:42 am

      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.

      Reply
      • Abi Cowell says

        September 11, 2017 at 10:56 pm

        I hope you enjoy it, Lisa! 🙂

        Reply
    2. Beth says

      January 27, 2018 at 5:59 pm

      Do you dice the tofu before boiling or after?

      Reply
      • Abi Cowell says

        January 28, 2018 at 12:12 pm

        Hi Beth! I dice the tofu before boiling it, so more of the tangy, vinegar flavor gets absorbed.

        Reply
    3. Wendy Marino says

      February 19, 2018 at 1:27 am

      How long in the marinade before you can use?

      Reply
      • Abi Cowell says

        February 20, 2018 at 11:03 am

        Hi Wendy! At least four hours in the marinade, but overnight is best.

        Reply
    4. Scott says

      October 30, 2019 at 8:02 pm

      5 stars

      Reply

    Trackbacks

    1. Watermelon Cucumber Salad with Basil, Mint and Tofu Feta - Very Veganish says:
      September 15, 2017 at 5:08 am

      […] salty sweetness to it. The sweet and juicy watermelon. The crisp cucumber. The tangy, salty feta made out of tofu that’s been soaking in a wonderfully complex marinade. The basil and mint to top it […]

      Reply

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