Greek marinated tofu feta cheese
Full disclosure: this recipe is not a dupe for real feta cheese. Actually, if feta cheese is your thing, there’s a good chance you won’t like this recipe at all.
But for those of you who are looking for a quick and easy way to make your own plant-based version at home, maybe because you want something less processed than store-bought versions, or because, like me, you love Greek salad and are always looking for creative ways to sneak some protein into your meals, then this Greek marinated tofu feta recipe is for you.
Again, what I love about this salad isn’t that the tofu tastes exactly like feta, but that it looks and feels and sorta tastes like it.
Also, it’s light, easy to make and incredibly good for you!
Before you set out to make it, a couple important things…
First, you’ve got to press your tofu. When you do this, it removes moisture from the tofu and allows it to absorb flavors much better. Pressing tofu is the key to getting it to taste like anything other than tofu!
If you don’t have a tofu press, all you need to do is place your tofu on a plate or cutting board, and place a layer of folded paper towels or a clean kitchen cloth on top of the tofu block, then place something heavy, such as a large bowl or another cutting board, on top of the layer of paper towels. For this to work the weight on top of the tofu needs to be heavy enough and cover the entire block of it. Let the tofu sit like this for at least 30 minutes. The weight will gradually and effectively expel moisture from the tofu before you set it in the marinade.
Also important to know is that the longer you let the tofu marinate, the more flavorful it will be. I recommend at least two hours. But you’ll see that after a couple days of marinading, it gets even more flavorful.
And speaking of the marinade, I also love to use it as salad dressing. After I’ve made the feta, I chop up a head of romaine, add some olives and red onion slices, top the salad with tofu feta and pour the marinade over the bowl and toss it.
The marinade isn’t just delicious, it’s also incredibly good for you. It’s oil and sugar-free, which means it’s light and easy to digest, and it’s made with two of my favorite health promoting ingredients: apple cider vinegar and miso.
The last important thing to know is that I’ve only tried using this tofu feta one way: in this traditional, simple Greek salad that I just described. When I have it like this, for me, it’s a light and easy plant-based homemade version of the real thing that, because of how I use it, looks and feels like feta.
If you want a plant-based version that tastes just like the real thing, this isn’t it.
But if you want to try a fun and delicious, nutrient and protein-dense salad - check out the recipe below!
Greek Marinated Tofu Feta Cheese
Prep Time: 2 hours | Yields: 2-4 servings
Ingredients:
1 package of firm tofu, pressed for at least 30 minutes
(for the marinade)
1/4 cup filtered water
1/4 cup apple cider vinegar
1.5 lemons, juiced
2 tbsp sweet white miso
t tbsp dried oregano
1 tsp salt
Directions
In a medium size bowl, whisk together the marinade ingredients until they are well combined. Set aside.
After you’ve pressed your tofu for at least 30 minutes, cut into small cubes.
Place the tofu cubes in the marinade, and transfer to a sealed, airtight container such as mason jar or rectangular glass container. Make sure all of the tofu cubes are completed submerged and covered in liquid. Place it in the fridge for at least two hours. The longer it marinates, the more flavorful it will be.
Serve tofu feta as cubes or crumbles over a bed of romaine with traditional greek salad ingredients such as cucumber, red onion, olives or tomatoes. For even more flavor, use a few spoonfuls of the marinade as dressing for your salad.
Can be stored in an airtight container in the refrigerator for 5-7 days.
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