Vegan Feta
User Reviews
4.9
Vegan Feta
Description
The Vegan Feta recipe begins by pressing extra-firm tofu to remove excess moisture, ensuring it can absorb the marinade effectively. The tofu is sliced into slabs, wrapped in towels, and weighted for at least 30 minutes, improving its texture by making it firmer and less watery.
The marinade blends white miso paste with acidic components like apple cider vinegar and lemon juice, balanced by olive oil, garlic, nutritional yeast, oregano, onion powder, salt, pepper, and optional red pepper flakes. This flavorful combination imparts saltiness, tang, and umami, critical to mimicking feta characteristics.
After cutting the pressed tofu into small cubes, it is submerged in the marinade and refrigerated for a minimum of 12 hours, with 48 hours recommended for deeper flavor absorption. The tofu marinates without breaking, resulting in vegan cheese cubes that are firm but tender, suitable for adding to salads, grain bowls, or Mediterranean-inspired dishes.
Ingredients
- 1 extra-firm tofu 14-ounce block
- 2 1/2 tablespoons White miso paste brought to room temperature
- 1/3 cup apple cider vinegar
- 1/4 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 4 garlic crushed, cloves
- 2 tablespoons nutritional yeast
- 1 tablespoon oregano dried
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- ½ teaspoon red pepper flakes optional
Instructions
- Drain the tofu and slice vertically into 4 slabs. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu slabs on top, wrap the tofu in more paper towels or a clean dish towel, then weigh the tofu down with a heavy cookbook, or a large plate weighed down by a few cans of beans (or use a tofu press). Press the tofu for at least 30 minutes (I usually leave it for an hour), changing the towels in between.
- Once pressed, cut the tofu into small cubes (you don’t want large cubes).
- In a medium bowl for which you have a lid, whisk together the miso, vinegar, lemon juice, oil, garlic, nutritional yeast, oregano, onion powder, salt, pepper, and red pepper flakes (if using) until the miso paste is dissolved. Add the tofu pieces to the marinade (you can also add the tofu to a large glass jar and pour the marinade on top). Mix well, shaking the bowl or jar, but don’t break up the tofu.
- Refrigerate for at least 12 hours, but preferably for 48 hours. The longer, the brinier it’ll taste, like classic feta. It will stay good in the fridge for up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 295mg | 12% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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