My easy Marinated Tofu Feta Cheese has briny, cheesy flavors and an incredible crumbly texture. Extra-firm tofu cubes soak in a Greek-inspired marinade until they’re packed with flavor and ready to sprinkle over salads, grain bowls, wraps, pasta, and more!
Looking for more easy vegan cheese recipes? Try my Vegan Cheese Ball, my Vegan Parmesan Cheese, and my Vegan Nacho Cheese Sauce recipes next.
After mastering my cashew-based Vegan Feta Cheese recipe, I was hesitant to make another version with tofu. None of the vegan tofu feta recipes I tried were as sharp, salty, or crumbly as the feta cheese I used to love. But after a lot of testing, I finally found the balance that makes this version work. And honestly, it’s INCREDIBLE.
Now, this Tofu Feta has earned a permanent spot in my fridge! It’s made from only extra-firm tofu and a zesty Greek-style marinade, adding little pops of briny, savory flavors wherever I use it. Those cheesy crumbles instantly bring my Greek salads, veggie wraps, and pasta salads to life!
Why you’ll love tofu feta cheese
- Amazing Greek-style “cheese” – The briny, tangy, and savory Greek marinade gives the tofu that classic feta bite. It holds its shape in the marinade, but crumbles almost as easily as real feta.
- So versatile – Use the feta in salads, grain bowls, wraps, pasta, and more.
- Easy & nut-free – No cashews or complicated ingredients needed here! Just extra firm tofu and a marinade made from pantry staples.
How to make tofu feta
Find the complete recipe with measurements in the recipe card below.
While the tofu is being pressed and drained, whisk the marinade ingredients together in a medium bowl.
Add the crumbled or cubed tofu to a large, shallow container, and pour the marinade over top. Make sure all of the tofu pieces are submerged in the marinade.
Cover and marinate the tofu for at least 2 hours, then enjoy.
Marinating time
Remember: The longer you marinate the tofu, the more briny and cheesy it will taste! For the best results, let it marinate for 12 to 24 hours before serving.
Serving suggestions
This vegan tofu feta is a staple in my kitchen because it’s incredibly versatile! We love it with our Greek-style meals, on salads and grain bowls, and in veggie wraps. Here are a few more ways to enjoy it:
- Tossed in a Greek salad with cucumber, tomatoes, and Kalamata olives.
- On mezze platters with garlicky hummus, pita, veggies, and homemade crispy falafel.
- Mixed into a refreshing vegan pasta salad in the summer.
- Sprinkled over a leafy green salad or loaded grain bowl with fresh veggies dressed in my Lemon Maple Tahini Dressing.
- Crumbled over my Lentil Salad for a pop of tang.
- Wrapped in a tortilla with lettuce, cucumber, chickpeas, pickled red onions, and vegan tzatziki for a simple lunch.
Frequently asked questions
Start by squeezing out the water from the package, then wrap the tofu in paper towels or a clean kitchen towel. Place a plate on top of the wrapped tofu, then put a few heavy books or a cast iron pan on top of the plate. Set it aside to drain for 20 to 30 minutes.
Yes! Trust me, draining all of that excess water from the tofu will give the “cheese” a crumblier texture and the marinade a better chance of soaking into each piece.
I had great results with extra-firm tofu and firm tofu. I do not recommend using any kind of silken tofu or super-firm tofu in a vacuum pack.
The tofu feta can be stored with the marinade in an airtight container in the fridge for up to 1 week.
Tofu Feta
Ingredients
- 14.5 ounces extra-firm tofu
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup brine from a jar of green olives
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced fresh garlic or 1/2 tsp garlic powder
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon dried red chili flakes
Instructions
- Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes, or up to an hour.
- Slice the tofu in small cubes. If you'd rather have crumbled tofu feta, crumble it into chunks.
- In a medium-sized bowl, add all other ingredients and whisk well to combine.
- Add the tofu cubes (or crumbles) to the bowl and toss to combine. Transfer to a covered container and place in the refrigerator. Let the tofu marinate for at least 2 hours, but preferable 12-24 hours or longer, before enjoying. It will stay good for up to a week in the refrigerator.
Notes
- You may use firm tofu if needed, but do not use soft or silken tofu varieties.
- The olive oil is optional. Leave it out if you prefer.
- For lower sodium tofu feta, use less salt. But cheese should be salty so use the full amount if you can!
I have tried other tofu feta recipes too. They do not even come close to this! It is FABULOUS!!! Thank you so much for sharing! The olive juice is where it is at. So smart! I too put it in a salad and it is sooooo good. Definitely a new fave way to get extra protein and deliciousness in a salad!! 🙂
You are welcome, Deanna! I’m so glad that you are loving the feta recipe! Thank you for taking time to share your glowing review and comments! Wishing you lots of happy cooking!
This is the BEST feta ever! I cannot believe it! Thanks so much Nora. I also didn’t have olive juice, so I used pickle juice and it’s still so delicious! 😋 I literally want to eat the entire bowl. This tofu makes my salads taste so much better! I can’t wait to share it with my family.
Hi Monique. I agree, tofu feta really takes salads to another level! I am thrilled that you tried the recipe and that you loved it! Thank you for taking time to share your stellar review! Wishing you lots of happy cooking!
Nora, you knocked this one out of the park! I’ve tried other versions of “tofu feta” with underwhelming results. I made your version today, waited just two hours of marinating time, and it was killer in my pasta salad. I actually used two wide mouth pint Mason jars and divided the diced tofu and marinade between them. Every 30 minutes, I shook the jar and turned it upside down from the way it was when I took it out. That may have sped up the tastiness process. 🤔 Thanks, Nora. This is a total keeper!
This is really good, the black salt just makes it!! I was worried at first that the sauce was thin but my granddaughter got me the most awesome tofu press and the tofu was like a sponge and soaked it all up. The flavor permeated the entire tofu chunks.
Dorie Kosche said the black salt was fantastic. Not in the recipe. Please clarify!