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A rustic flatlay featuring a glass jar filled with cubed vegan tofu feta marinating in olive oil, herbs, and spices. The jar has a hinged lid and is placed on a textured gray slate surface. Next to it is a loaf of crusty bread with a golden-brown crust. In the background, there’s a black skillet containing a colorful dish of green beans, tomatoes, and tofu feta cubes, garnished with herbs. A wooden spoon rests on a wooden board, adding warmth and texture to the composition. The scene is cozy and inviting, evoking Mediterranean flavors.

Vegan Tofu Feta

This easy Vegan Tofu Feta is a tangy, crumbly, and savoury alternative to traditional feta cheese. Made with firm tofu, olive oil, lemon juice, apple cider vinegar, and a mix of Mediterranean-inspired seasonings, it’s perfect for salads, wraps, pasta, or as a snack. Quick to prepare, it marinates to perfection in just a few hours, offering a dairy-free, protein-packed option with all the classic feta flavour you love.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients
  

  • 1 block extra-firm tofu 280g
  • 1 tbsp white miso
  • 3 tbsp olive oil extra virgin
  • 1 tbsp oregano
  • 2 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 3 tsp salt
  • 150 ml water

Instructions
 

  • Drain and press the tofu to get all of the excess liquid out of it. (This will take about 10 minutes.)
  • While the tofu is pressing, make a marinade. Add the miso paste, olive oil, oregano, lemon juice, apple cider vinegar, nutritional yeast, salt, and water to a bowl and whisk until well combined.
  • Cut the pressed tofu into cubes or crumble it into small pieces. Add the tofu to the marinade and stir until well coated.
  • Cover the tofu and refrigerate for at least 2 hours, or overnight.

Notes

  • Experiment with the amount of salt and adjust the amount to your taste.
  • Tofu feta will keep in the fridge for up to 1 week.
  • I used a 500ml jar