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.

2 comments :

  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.

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

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