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Vegan Feta

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< 1 min read
Summary

Trying to eat more plant-based foods but missing the cheese? You’re not alone — this is a common challenge we hear about transitioning to a plant-based diet. But we have good news, cheese lovers! Nuts, seeds, and even tofu can create textures and flavors similar to dairy cheese, but with more nutrition and fewer environmental concerns. Give this tofu feta a try and let us know what you think!

Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients

Boiling Mixture
 12 oz organic tofu (extra-firm, cut into ½–¾“ cubes)
 1 cup water
 ¼ cup red wine vinegar
 ½ tsp salt (optional)
 2 garlic cloves (fresh, sliced/chopped)
Marinade
 1 tbsp organic miso (mellow or chickpea)
 1 tsp oregano (dried)
 2 tbsp lemon (juice)
 1 ½ tbsp red wine vinegar (+½ as desired)
 ½ tsp pure maple syrup (optional)
 ¼ cup green olives (or kalamata, minced, up to ⅓ cup as desired)

Directions

To make the boiling mixture:
1

In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic.

2

Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered.

3

If some of the tofu is not covered in the brine, gently stir through occasionally.


To make the marinade:
4

Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup if using.

5

Whisk through, and then stir in the olives.

6

After cooking the tofu, strain it, discarding the boiling liquid (it’s okay to keep the garlic).

7

While still hot/warm, transfer tofu to the bowl with the marinade.

8

Stir through to coat the tofu and combine well.

9

Cover and refrigerate.

10

Keeps for 5 to 6 days.


Chef's Notes

Tofu
When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way)!

Idea
Try this tofu in a Greek salad with crispy romaine lettuce, bright tomatoes, briny olives, and crunchy cucumbers. Use the Greek Salad Dressing to bring it all together!

Serving Suggestions
Think beyond Greek salad. Try this tofu alongside baked potatoes (regular or sweet), atop pizzas, and tossed into pasta, or combine with hummus or another spread in a lunch wrap.

Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

Boiling Mixture
 12 oz organic tofu (extra-firm, cut into ½–¾“ cubes)
 1 cup water
 ¼ cup red wine vinegar
 ½ tsp salt (optional)
 2 garlic cloves (fresh, sliced/chopped)
Marinade
 1 tbsp organic miso (mellow or chickpea)
 1 tsp oregano (dried)
 2 tbsp lemon (juice)
 1 ½ tbsp red wine vinegar (+½ as desired)
 ½ tsp pure maple syrup (optional)
 ¼ cup green olives (or kalamata, minced, up to ⅓ cup as desired)

Directions

To make the boiling mixture:
1

In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic.

2

Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered.

3

If some of the tofu is not covered in the brine, gently stir through occasionally.


To make the marinade:
4

Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup if using.

5

Whisk through, and then stir in the olives.

6

After cooking the tofu, strain it, discarding the boiling liquid (it’s okay to keep the garlic).

7

While still hot/warm, transfer tofu to the bowl with the marinade.

8

Stir through to coat the tofu and combine well.

9

Cover and refrigerate.

10

Keeps for 5 to 6 days.


Vegan Feta