Greek-Style Vegan Feta
This vegan feta recipe offers the classic tangy, salty, and savory flavors with a firm, crumbly texture, all without dairy. It's surprisingly easy to make with extra-firm tofu and a few pantry staples. Perfect for crumbling into salads and wraps, serving on crostini, or tossing into pasta. The longer it marinates, the more pronounced its briny, salty taste will become.
Instructions
- 1
Drain the extra-firm tofu (1 block) and slice vertically into 4 slabs. Lay on a cutting board lined with paper towels, cover, and press with a heavy object for at least 30 minutes, changing towels.
- 2
Once pressed, cut the tofu into small cubes.
- 3
In a lidded medium bowl, whisk together the white miso paste (2.5 tbsp), apple cider vinegar (0.33 cup), lemon juice (0.25 cup), extra virgin olive oil (2 tbsp), garlic (4 cloves), nutritional yeast (2 tbsp), dried oregano (1 tbsp), onion powder (0.5 tsp), kosher salt (0.5 tsp), black pepper (0.5 tsp), and red pepper flakes (optional) (0.5 tsp) until smooth. Add the tofu cubes and gently mix or shake to coat.
- 4
Refrigerate for at least 12 hours, preferably 48 hours, for best flavor. Store in the fridge for up to 7 days.
Nutrition Facts
Per portion