Tofu Feta Recipe (Marinated Raw Tofu)
This tofu feta recipe makes the ultimate vegan feta cheese for all your Mediterranean bowls and salads. It's briny, zesty, and full of flavor.
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Servings: 4
Ingredients
- 14 oz (400 g) firm or extra firm tofu
- ¼ cup (60 ml) olive oil
- 2 tablespoon red wine vinegar
- Zest of 1 organic lemon
- ¼ cup (60 ml) lemon juice about 2 lemons
- 1 tablespoon nutritional yeast optional
- 1 tablespoon dried oregano
- 1 teaspoon dried mint or dill
- 1 teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Optionally, press the tofu to help it absorb the marinade. Use a tofu press or wrap the tofu block in paper towels and weigh it down with heavy objects for 15-30 minutes.
- Cut the tofu: Cut the tofu block lengthwise through the narrow side. Then, into strips and bite-sized cubes.
- Marinade: Add the olive oil, red wine vinegar, lemon zest, lemon juice, nutritional yeast (if using), oregano, mint, salt, and garlic powder to a 16-ounce (500 ml) glass jar. Give it a good stir.
- Combine: Add in the tofu cubes and close with a lid. Give it a good shake.
- Resting: Let it marinade for at least 30 minutes or preferably overnight. Store in the refrigerator.
Notes
- 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.
- 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.
- Use leftover oil as a dressing for salads. Don't throw it away once you've eaten up all the tofu feta.
Nutrition
Calories: 190kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Fiber: 1g | Sugar: 1g
Equipment
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