The one thing that I do miss since going Vegan is cheese. However I have been enjoying the challenge that comes with making plant-based cheeses.

Marinated Tofu Feta

  • 1 brick extra firm tofu
  • 1/2 cup rice vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup almond milk
  • 1/4 cup lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp miso paste
  • 1 tbsp nutritional yeast
  • 1 tsp salt

Pat dry and press out excess liquid from your tofu. Some people do this for a few hours or overnight with a heavy object, but I don’t think its super necessary. I just press it with my hands, wrapped in a clean tea towel until its dry-ish, about 5 minutes. Basically, the more liquid you get out, the more of your marinade will absorb.

Cut the tofu up into cubes, and put into a container that is big enough to hold it, plus two cups of brine. I use an old pickle jar.

Then combine all the other ingredients in a bowl, whisking together until combined. Pour the mixture over the tofu and allow to marinate for at least 2hrs, overnight is best.

Crumble into a greek salad, or over some vegan tacos, and enjoy! It adds a nice salty/tart kick to anything, just like cheese would.


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