This super easy vegan feta recipe turns a block of tofu into creamy, tangy, salty vegan feta.
First thing you’ll need is that block of tofu. I used extra-firm because I wanted a crumbly vegan feta. Firm tofu would also work in this recipe. I wouldn’t try it with silken tofu. The marinade breaks down the tofu slightly, and I think that silken wouldn’t hold up. But you do you and if you try it, let me know how it comes out!
Once you remove the tofu from its packaging, press it however you’d like. I don’t have a tofu press, so I usually just wrap the block in a kitchen towel and put it between two plates or cutting boards. Then I put something heavy on the top, and press it for about 15-30 minutes.
While you’re tofu is pressing, you can prepare the tofu feta marinade. I use equal parts apple cider vinegar and water, then add the juice of 1-2 lemons, to taste. Then add a tablespoon each of olive oil, oregano and nutritional yeast. Season with salt and pepper, and a little red pepper flakes if you’re into that kind of thing. Combine everything well.
Once tofu has been pressed, cut it into cubes. I recommend not cutting it up too small because as I mentioned the marinade breaks down the tofu slightly.
Put tofu cubes into a large mason jar. Be careful not to crumble it, but really press it in there. Then pour marinade on top and seal jar tightly before giving a good shake.
Keep this jar sealed in the fridge at least overnight for best results. Best if eaten within 5-7 days. If the oil/tofu mixture becomes to solidified because of being in the fridge, I recommend stirring it into freshly drained, hot pasta. This is an easy and delicious way to eat the rest of your tofu feta.
If you try this recipe, let me know how you like it, @inthekitchenwithkris on Instagram.