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Greek-Style Vegan Feta Recipe

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4 from 13 reviews

This Greek-Style Vegan Feta recipe uses extra-firm tofu marinated in a tangy blend of white miso paste, apple cider vinegar, lemon juice, olive oil, garlic, nutritional yeast, and herbs. Pressed tofu cubes soak up the briny and flavorful marinade to mimic the classic feta cheese taste, making it perfect for salads, sandwiches, or as a topping for Greek dishes. This dairy-free, vegan-friendly feta alternative is easy to prepare and can be enjoyed fresh or after marinating for up to 48 hours for a tangier bite.

Ingredients

Vegan Feta Ingredients

  • 1 14-ounce block of extra-firm tofu
  • 2 1/2 tablespoons white miso paste (brought to room temperature)
  • 1/3 cup (76 mL) apple cider vinegar
  • 1/4 cup (60 mL) lemon juice
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves (crushed)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Press the tofu: Drain the tofu and slice it vertically into 4 slabs. Line a cutting board with several layers of paper towels or a clean dish towel. Place the tofu slabs on top, wrap them with more paper towels or a clean dish towel, and weigh down with a heavy cookbook or a plate weighed with cans (or use a tofu press). Press the tofu for at least 30 minutes to an hour, changing the towels as needed to absorb moisture.
  2. Cut the tofu: Once pressed, cut the tofu into small cubes to ensure they absorb the marinade well without being too large.
  3. Prepare the marinade: In a medium bowl with a lid, whisk together the white miso paste, apple cider vinegar, lemon juice, extra virgin olive oil, crushed garlic, nutritional yeast, dried oregano, onion powder, kosher salt, black pepper, and optional red pepper flakes until the miso is fully dissolved and the mixture is smooth.
  4. Marinate the tofu: Add the tofu cubes to the marinade, either mixing in the bowl or transferring everything to a large glass jar with the lid. Gently shake or stir to coat the tofu well, taking care not to break the cubes apart.
  5. Refrigerate: Seal and refrigerate for at least 12 hours, ideally 48 hours for a deeper, brinier flavor similar to classic feta cheese. The vegan feta will keep in the refrigerator for up to 7 days.

Notes

  • Pressing the tofu thoroughly is crucial to achieve the best texture for this vegan feta.
  • Marinating for longer time results in a stronger, more authentic feta flavor.
  • Use extra-firm tofu for the best results to avoid a watery texture.
  • Red pepper flakes are optional; omit for a milder taste.
  • Keep refrigerated and consume within 7 days for freshness and safety.

Find it online: https://bitezly.com/greek-style-vegan-feta-recipe/