November 9, 2015

Vegan Tofu Feta Recipe

Yum yum yum is all I can say about this amazing recipe. I had been wanting to create a vegan feta recipe for a while and am so glad that it ended up tasting so crazily delicious! Now, if you can be patient, letting it marinate for 2 days will give you the best results. The 2 days of marinating will allow the tofu to really soak up the yumminess and to change consistency from a spongy tofu to a relatively crumbly and soft feta style of tofu. Jerome and I absolutely love it! We have used it in salads and in pastas so far. Let me know of any other ways that you use it as I am so excited to keep this in the fridge. Hope you love it as much as we do!

375g extra-firm tofu, pressed and drained and cut into small cubes
1/2 cup olive oil
60ml lemon juice
huge pinch salt
huge pinch black pepper
1 garlic clove, crushed
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup apple cider vinegar
1/2 cup water

  1. Add all ingredients to a large jar and stir/shake until combined. 
  2. Make sure the liquid completely covers the tofu.
  3. Refrigerate for 1 to 2 days until needed. I find that 2 days is the best! 
  4. Enjoy!

  • I know that it seems excessive to have to refrigerate this for 1 to 2 days... however, after 2 days, the tofu becomes crumbly and really soaks up the delicious flavours. You will LOVE it!
  • To make the tofu soak up the goodness even more, try crumbling the tofu in the jar instead of cutting into cubes.


  1. Have you tried to reuse your marinade for another batch?
    Once it the tofu has completed the 2 day soak, do you then remove it from the liquid even if you're not going to use right away?

    Sounds like a great way to spice up our salads / pitas.

  2. It looks good. How long will it last in the fridge? Can I freeze it?