Tofu Feta Recipe (Marinated Raw Tofu)

This tofu feta recipe makes the ultimate vegan feta cheese for all your Mediterranean bowls and salads, wraps, and cold pasta. The marinade provides a briny and zesty flavor that makes you forget it's tofu. It's a low-effort recipe that requires less than 10 minutes of prep time and can easily be made ahead of time for the week.

Adding vegan feta cheese to bowls and salads (e.g., this Greek-inspired hummus bowl) is a great way to add an extra dose of plant-based protein to your meals. It also makes it more filling.

Key ingredients and substitutions

• Firm or extra-firm tofu: The firmness of the tofu will impact the texture of the vegan feta. I prefer regular firm tofu in this recipe for a softer, cheese-like mouthfeel. However, firm tofu works well, too. Don't use silken tofu, which would break apart immediately.
• Olive oil: Use high-quality extra-virgin olive oil if possible. It's the base of the marinade and makes the tofu feta last for up to 7 days in the refrigerator.
• Red wine vinegar: It's a key ingredient for the briney marinade. Don't replace it with any other type of vinegar (e.g., apple cider vinegar, white vinegar).
• Lemon zest & juice: Together they enhance the bland taste of tofu and give it a zesty kick and tangy flavor. Make sure to use the zest of an organic lemon to limit pesticide residues.
• Nutritional yeast (optional): It is often used to give vegan cheese alternatives a cheesy flavor. You can add it to this recipe to make it taste more like traditional feta. But don't worry if you don't have it in your pantry. P.S.: Make sure it's gluten-free if needed.
• Spices: I love the combination of dried oregano and dried mint in this recipe to replicate the flavors of Greek salads. If you don't have dried mint you can use dried dill. A mix of Italian herbs well works, too.
• Salt: Use fine sea salt that dissolves easily in the marinade. Don't skip the salt as it replicates the salty taste of feta.

Elo's tips

1. You can press the tofu but you don't have to. Pressing the tofu removes excess liquid and helps it absorb the marinade. Ultimately, this makes the tofu feta more flavorful. To press the tofu, I like using a tofu press. Alternatively, you can wrap the tofu in paper towels and weigh it down with a heavy object (e.g., a heavy pot) for 15-30 minutes.
2. Take the vegan feta out of the fridge 10-15 minutes before serving. High-quality olive oil will solidify in the fridge. Make sure to let it come to room temperature before serving.
3. A note on fresh herbs: If you plan to serve the tofu within 24 hours you can use fresh mint and oregano. However, if you want to use the tofu in bowls and salads throughout the week, I recommend using dried herbs. Fresh herbs will go bad quicker and make your tofu last less long.
4. Use leftover oil as a dressing for salads. Don't throw it away once you've eaten up all the tofu feta.

Serving ideas

• Classic vegan Greek salad: A mix of tomatoes, cucumber, vegan feta cheese, Kalamata olives, and sliced red onion.
• Cherry tomato salads: Try this arugula and cherry tomato salad or this caper salad.
• Green salad: Add a few cubes of tofu to your favorite green salad. My favorite one is made with avocado and edamame beans.
• Mediterranean pasta salads: Marinated tofu feta makes a great addition to any pasta salad, such as this sun-dried tomato pasta salad.
• Watermelon: Crumble the vegan feta over watermelon cubes seasoned with olive oil, salt, and fresh mint. Trust me!
• Mezze or snack plate: Add veggie sticks, olives, sun-dried tomatoes, feta, hummus, and crackers to a snacking board.

Frequently asked questions