Tofu Feta

This tangy tofu feta is easy, herby, and packed with flavor—marinate overnight for a perfect plant-based alternative to traditional Greek feta cheese.

Course Appetizer

Cuisine Greek

Prep Time 5

Marinating time 8

Total Time 8 5

Servings serves

Calories 175kcal

Ingredients

12.3 oz extra-firm tofu pressed for 15 minutes; approx. 350 g
1/3 cup extra virgin olive oil approx. 67 g
1 ½ tbsp lemon juice juice from about ½ medium lemon; approx. 21 g
3 tbsp apple cider vinegar approx. 45 mL
1 ½ tsp salt approx. 9 g
1 ½ tsp whole black peppercorns approx. 3.5 g
1/4 tsp red pepper flakes or to taste
1 clove garlic minced
2-3 sprigs rosemary leaves only
2-3 sprigs thyme leaves only

Instructions

Wrap the tofu in paper towels or a clean kitchen towel and place it on a plate. Set a cutting board or flat surface on top, then weigh it down with a heavy pot or a few cans. Let it press for at least 15 minutes to remove excess moisture.
Once pressed, use your hands to crumble the tofu into a mixing bowl. Leave a few larger chunks for texture—don’t over-mash it.
In a separate bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, salt, peppercorns, red pepper flakes, garlic, rosemary, and thyme.
Pour the marinade over the crumbled tofu and stir gently to combine. Transfer the mixture to a jar or airtight container.
Refrigerate for at least 8 hours, or overnight, to allow the flavors to develop. Stir before serving. Use within 1 week.

Nutrition