A zippy, zesty oil-free vegan feta that takes only about 10 minutes of hands-on time to make! It's the ideal topping for salads that is light yet hearty. Elevate your next salad into a meal by simply adding this tofu feta! This recipe is vegan, oil-free, gluten-free, and easy.
Course: Appetizer, Side Dish, Snack, Topping
Cuisine: Mediterranean, vegan
Keyword: 10 ingredients or less, feta, oil-free, plant-based, tofu, vegan
fridge container preferably leakproof glass
1lbtofusuper or xtra firm
1lemonlarge or 2 small-medium, zest and juice
2tablespoonsapple cider vinegaror white balsamic or white wine vinegar
1tablespoonmiso pastelight colored, like chickpea
⅛teaspoonred pepper flakes
Press the tofu (see options in post). Once drained well, chop the tofu into pieces about ½" x ¾" or square bite-sized pieces, depending on your preference. Place the tofu pieces in a leakproof sealable container.
In a medium bowl, add the zest and juice of your lemon. You should have about ⅓ cup of juice. Stir in the remaining ingredients, then pour the marinade over the tofu. Seal the container, shake, then place in the fridge. Give the container a shake occasionally to distribute flavors.
For best results, marinate overnight. I have certainly eaten it as soon as I made it, though, and enjoyed it thoroughly!
Serve over salad, or on anything you'd like the tangy zip of feta, using the marinade as a dressing! Use within about 5 days.
Nutrition facts are approximate, utilizing a third-party service.Note: The marinade covers about half the tofu in a jar or other sealed container. By shaking it up now and then, the flavors are certainly there and the tofu remains moist. If you'd prefer to cover all of the tofu, simply double the marinade ingredients.