Tested by Sandra & Jan
From our kitchen in Cyprus
Total Time
15 min
Servings
4
Course
Condiment, Appetizer
## My First Taste of Island Magic I'll never forget my first morning on the Greek island of Naxos. I stumbled into a tiny taverna near the port, jet-lagged and hungry, where an elderly woman was setting up her outdoor tables. The sea breeze carried the scent of wild oregano growing between the cobblestones, and she brought me a plate that changed everything – thick slices of tomato topped with crumbly white cheese, glistening with golden olive oil and herbs. "Feta from my cousin's farm," she said with a knowing smile. That moment stayed with me through years of travels across the Mediterranean. When I transitioned to plant-based eating, I mourned the loss of that tangy, salty cheese that made Greek salads sing and spanakopita come alive. Then, during a rainy afternoon in Tel Aviv, I experimented with tofu, miso, and a generous pour of olive oil. The kitchen filled with the aroma of lemon and oregano, and suddenly, I was back on that sun-drenched island. This recipe is my love letter to the Mediterranean – simple, honest ingredients that transform into something that captures the essence of feta. The marinade does all the work, infusing pressed tofu with that characteristic tang while the olive oil gives it that luxurious, melt-in-your-mouth quality. ## Why You'll Love This Recipe Unlike store-bought vegan feta that can be expensive and hard to find, this version costs a fraction of the price and tastes remarkably authentic. The white miso paste is my secret weapon here – it adds that complex, fermented depth that makes feta taste like, well, feta. Combined with lemon juice and apple cider vinegar, you get layers of tanginess that develop beautifully as it marinates. The texture is spot-on too. When you press the tofu properly and cube it, then let it soak up that herb-infused oil, it becomes creamy yet crumbly, just like traditional feta. I've served this to skeptical dinner guests who've literally argued with me that it must be dairy. The key is patience – letting those flavors marry for at least a few hours, though overnight is even better. ## Tips for the Best Results Pressing your tofu is non-negotiable here. I wrap my tofu block in a clean kitchen towel, place it between two cutting boards, and weight it down with a heavy pot or books for at least 30 minutes. This removes excess moisture so the tofu can absorb all that flavorful marinade. Think of it like preparing a sponge – you need to squeeze out the water before it can soak up something better. When you mix your marinade, whisk it vigorously or shake it in a jar until the miso paste is completely dissolved and the oil emulsifies slightly with the acidic ingredients. I like to use a glass jar with a lid so I can really shake it up. And please, use good quality olive oil – this isn't the place to skimp. The olive oil isn't just a carrier for flavors; it's a main ingredient that gives the feta its richness and mouthfeel. ## Variations & Substitutions If you can't find white miso paste, you can substitute with an additional tablespoon of apple cider vinegar plus half a teaspoon of nutritional yeast, though the flavor won't be quite as complex. For a more authentic Greek experience, add some fresh herbs to your marinade – rosemary, thyme, or fresh oregano work beautifully. I sometimes throw in a few strips of lemon zest too. Want to make this more Middle Eastern? Swap the oregano for za'atar and add a pinch of sumac. In Israel, we love our feta with black olives, so I sometimes add a few sliced Kalamata olives to the jar. You can also adjust the salt level depending on how you plan to use it – less salt if it's going into an already-seasoned salad, more if you're eating it straight with bread. ## Storage & Make-Ahead Tips This feta actually improves with time, making it perfect for meal prep. Store it in an airtight container or jar, ensuring the tofu cubes are submerged in the olive oil marinade. It'll keep in the refrigerator for up to two weeks – if it lasts that long! The olive oil will solidify in the cold, so let it sit at room temperature for about 15 minutes before serving. I often make a double batch on Sunday and use it throughout the week on salads, grain bowls, or crumbled over roasted vegetables. The leftover flavored oil is incredible for dipping bread or drizzling over hummus.
Marinated Vegan Tofu Feta – Tangy, Crumbly Mediterranean Cheese Alternative
This homemade vegan tofu feta is tangy, crumbly, and perfect for salads. Quick marinade transforms simple tofu into Mediterranean magic!
My First Taste of Island Magic
I'll never forget my first morning on the Greek island of Naxos. I stumbled into a tiny taverna near the port, jet-lagged and hungry, where an elderly woman was setting up her outdoor tables. The sea breeze carried the scent of wild oregano growing between the cobblestones, and she brought me a plate that changed everything – thick slices of tomato topped with crumbly white cheese, glistening with golden olive oil and herbs. "Feta from my cousin's farm," she said with a knowing smile.
That moment stayed with me through years of travels across the Mediterranean. When I transitioned to plant-based eating, I mourned the loss of that tangy, salty cheese that made Greek salads sing and spanakopita come alive. Then, during a rainy afternoon in Tel Aviv, I experimented with tofu, miso, and a generous pour of olive oil. The kitchen filled with the aroma of lemon and oregano, and suddenly, I was back on that sun-drenched island.
This recipe is my love letter to the Mediterranean – simple, honest ingredients that transform into something that captures the essence of feta. The marinade does all the work, infusing pressed tofu with that characteristic tang while the olive oil gives it that luxurious, melt-in-your-mouth quality.
Why You'll Love This Recipe
Unlike store-bought vegan feta that can be expensive and hard to find, this version costs a fraction of the price and tastes remarkably authentic. The white miso paste is my secret weapon here – it adds that complex, fermented depth that makes feta taste like, well, feta. Combined with lemon juice and apple cider vinegar, you get layers of tanginess that develop beautifully as it marinates.
The texture is spot-on too. When you press the tofu properly and cube it, then let it soak up that herb-infused oil, it becomes creamy yet crumbly, just like traditional feta. I've served this to skeptical dinner guests who've literally argued with me that it must be dairy. The key is patience – letting those flavors marry for at least a few hours, though overnight is even better.
Tips for the Best Results
Pressing your tofu is non-negotiable here. I wrap my tofu block in a clean kitchen towel, place it between two cutting boards, and weight it down with a heavy pot or books for at least 30 minutes. This removes excess moisture so the tofu can absorb all that flavorful marinade. Think of it like preparing a sponge – you need to squeeze out the water before it can soak up something better.
When you mix your marinade, whisk it vigorously or shake it in a jar until the miso paste is completely dissolved and the oil emulsifies slightly with the acidic ingredients. I like to use a glass jar with a lid so I can really shake it up. And please, use good quality olive oil – this isn't the place to skimp. The olive oil isn't just a carrier for flavors; it's a main ingredient that gives the feta its richness and mouthfeel.
Variations & Substitutions
If you can't find white miso paste, you can substitute with an additional tablespoon of apple cider vinegar plus half a teaspoon of nutritional yeast, though the flavor won't be quite as complex. For a more authentic Greek experience, add some fresh herbs to your marinade – rosemary, thyme, or fresh oregano work beautifully. I sometimes throw in a few strips of lemon zest too.
Want to make this more Middle Eastern? Swap the oregano for za'atar and add a pinch of sumac. In Israel, we love our feta with black olives, so I sometimes add a few sliced Kalamata olives to the jar. You can also adjust the salt level depending on how you plan to use it – less salt if it's going into an already-seasoned salad, more if you're eating it straight with bread.
Storage & Make-Ahead Tips
This feta actually improves with time, making it perfect for meal prep. Store it in an airtight container or jar, ensuring the tofu cubes are submerged in the olive oil marinade. It'll keep in the refrigerator for up to two weeks – if it lasts that long! The olive oil will solidify in the cold, so let it sit at room temperature for about 15 minutes before serving. I often make a double batch on Sunday and use it throughout the week on salads, grain bowls, or crumbled over roasted vegetables. The leftover flavored oil is incredible for dipping bread or drizzling over hummus.
👩🍳Instructions
Start by pressing your tofu if you haven't already. Wrap the block in a clean kitchen towel and place something heavy on top – I use my cast iron skillet. Let it sit for at least 15 minutes to remove excess moisture. This step is crucial for getting that crumbly, cheese-like texture.
While the tofu is pressing, whisk together all your marinade ingredients in a medium bowl: olive oil, lemon juice, apple cider vinegar, miso paste, salt, oregano, garlic powder, and black pepper. The mixture should smell bright and tangy – that's how you know it's going to be good!
Cut your pressed tofu into small cubes, about 1/2-inch in size. You want them roughly the size of traditional feta crumbles. Don't worry about making them perfect – irregular shapes actually look more authentic.
Gently add the tofu cubes to your marinade, tossing carefully to coat every piece. Transfer everything to a clean glass jar or airtight container. The tofu should be mostly submerged in the liquid.
Pop the container in the fridge and let it marinate for at least 2 hours, though overnight is even better. The longer it sits, the more tangy and flavorful it becomes. I sometimes make it three days ahead for parties – the flavor just keeps developing.
When you're ready to use it, simply scoop out what you need with a slotted spoon. Crumble it over salads, stuff it into pita bread with vegetables, or enjoy it the way I do – straight from the jar with warm flatbread and olives. Store any leftovers in the fridge for up to a week, though in my house, it rarely lasts that long!
Nutrition Facts
Per serving: 1/4 of recipe (about 3.5 oz)
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