Tofu Feta

5 stars (6 ratings)

My easy Tofu Feta Cheese has briny, cheesy flavors and an incredible crumbly texture. Extra-firm tofu cubes soak in a Greek-inspired marinade until they’re packed with flavor and ready to sprinkle over salads, grain bowls, wraps, pasta, and more!

Prep Time40

Total Time40

Course: Side Dish

Cuisine: Greek-inspired

Servings: servings

Calories: 72kcal

Author: Nora Taylor

Ingredients

14.5 ounces extra-firm tofu
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup brine from a jar of green olives
1 tablespoon apple cider vinegar
1 tablespoon minced fresh garlic or 1/2 tsp garlic powder
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried red chili flakes

US Customary - Metric

Instructions

Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes, or up to an hour.
Slice the tofu in small cubes. If you'd rather have crumbled tofu feta, crumble it into chunks.
In a medium-sized bowl, add all other ingredients and whisk well to combine.
Add the tofu cubes (or crumbles) to the bowl and toss to combine. Transfer to a covered container and place in the refrigerator. Let the tofu marinate for at least 2 hours, but preferable 12-24 hours or longer, before enjoying. It will stay good for up to a week in the refrigerator.

Notes

You may use firm tofu if needed, but do not use soft or silken tofu varieties.
The olive oil is optional. Leave it out if you prefer.
For lower sodium tofu feta, use less salt. But cheese should be salty so use the full amount if you can!

Nutrition