Vegan Feta

If you’re looking for a homemade plant based stand-in for feta cheese, this is a great recipe. It’s salty, acidic, and a touch herbaceous. While using extra firm tofu helps cut down on the fat, there’s also plenty of protein, texture and flavor!

This faux feta works well in salads, on pizzas, and in pasta dishes. Or serve this as part of a vegan charcuterie board along with grapes, olives, crackers, roasted nuts, hummus, and fresh veggies! The options are endless, but I see many picnics, cookouts, parties, and solo salads in this vegan feta’s future.

I like my feta firm and enjoy crumbling it into recipes, but if you prefer it to have a softer texture, use a softer tofu (maybe firm, instead of extra firm). Also, the amount of salt required is not a typo. This tofu needs a brine to soak in, and lots of salt is required to pull that off. Pressing tofu helps the tofu soak up more of the marinade, and is essential to the process. This vegan feta will keep in the fridge for about 3-5 days.

Vegan Feta

¼ cup olive oil

2 Tbsp fresh lemon juice

⅓ cup red wine vinegar

¼ cup water

½ Tbsp fresh thyme , finely chopped (OR ¼ tsp dried thyme)

1 Tbsp fresh oregano, finely chopped (OR 1 tsp dried oregano)

2 tsp salt

8 ounce package of extra firm tofu, drained, pressed and cut into small cubes

1. In a large, sealable container with a lid, add all the ingredients EXCEPT the tofu. Whisk together until the salt is completely dissolved.

2. Add the tofu, and seal the container with the lid. Once the container is completely sealed, shake the container and toss the tofu in the marinade. Refrigerate for, at least, 8 hours or overnight. Then, use on anything you want—with salads, on pizza, in pasta dishes… whatever sounds amazing with feta on it!

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