Creamy, tangy feta is so yummy and delicious in salads, especially a traditional Greek salad. My husband loves it. So, naturally, we set off to try to recreate some of the elements that make feta so crave-worthy, without the dairy.
Hence, Beta Feta was born. (Hats off to my son for the name)
Tofu is naturally the first option. It’s white, creamy and cube-y. It crumbles. And, it absorbs flavors remarkably well.
Many of the recipes out there feature olive oil prominently in the marinade, but I was wanting an oil-free option. When I think of Greek food, oregano is an herb that’s used quite a lot. For the tanginess, I chose apple cider vinegar. Red wine vinegar would also work, but I love the health benefits associated with ACV, so I used it whenever I can. Olive brine imparts saltiness and the olive flavor without the oil. Miso for saltiness and umami flavor.
How to use vegan tofu feta
We love to top a traditional Greek salad of romaine lettuce, tomato, cucumber, pepperoncini peppers and purple onion with cubes of marinated tofu feta.
It adds a beautiful tang to a sweet and salty summer salad of watermelon, cucumber, tofu feta, basil and mint.
For a party appetizer tray, 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.
You can also eat them as a snack or crumbled into a vegetable pita wrap.
How to make vegan feta
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 Beta Feta recipe comes together pretty quickly and keeps in the refrigerator for at least two weeks.
- 1 package, 14 oz firm tofu, drained (no need to press it) and cut into small cubes
- 2 cups water
- 1/2 cup vinegar, (apple cider and red wine vinegar both work)
- 1/2 tsp salt
- 4 cloves garlic, thinly sliced
- 1 tbsp miso
- 2 tbsp fresh oregano, or 1 tsp dried
- 2 tbsp lemon juice
- 2 tbsp vinegar, again, apple cider & red wine vinegar both work
- 1/2 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.