Yummy Vegan Tofu Feta Recipe

Jess Miller

Some ingredients seem to make almost everything better, and vegan feta is definitely one of them.

Our vegan tofu feta is salty, tangy, herby, and packed with flavor!

These little crumbly cubes are perfect for sprinkling over salads, stuffing into wraps, or eating straight from the container while pretending you’re just “checking the seasoning.”

It’s also ridiculously easy to make. There’s no complicated culturing, no specialist equipment, and no waiting around for days.

A block of tofu, a punchy marinade, and a little patience in the refrigerator are pretty much all you need.

We love this recipe because it’s one of those simple homemade extras that can completely change a meal.

Below, we’ll show you exactly how to make our vegan tofu feta, along with sharing our favorite flavor variations and a few tricks for getting that salty, tangy flavor just right.

Contents hide

1 Ingredients You’ll Need for Vegan Tofu Feta

1.1 For the Tofu Feta

1.2 Optional Extras

2 How to Make Vegan Tofu Feta Step by Step

3 Our Tips for the Best Vegan Tofu Feta

4 Vegan Tofu Feta Variations

5 Can You Crumble Vegan Tofu Feta?

6 How Long Should You Marinate Vegan Tofu Feta?

7 How to Store Vegan Tofu Feta

8 Final Thoughts

9 Yummy Vegan Tofu Feta Recipe

9.1 Ingredients

9.2 Directions

Ingredients You’ll Need for Vegan Tofu Feta

The ingredient list is nice and short, and most of the flavor comes from the marinade.

For the Tofu Feta

14 ounces extra-firm tofu
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon white miso paste
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons water

Optional Extras

1 tablespoon nutritional yeast
½ teaspoon dried thyme
½ teaspoon dried basil
Pinch of red pepper flakes
Extra lemon zest
Chopped fresh parsley

How to Make Vegan Tofu Feta Step by Step

This is the kind of recipe we love: very little effort, very little clean up, and a result that makes it look like you did far more than you actually did.

The hardest part is waiting for the tofu to soak up all that tangy, herby marinade.

Press the tofu
Drain the tofu, wrap it in a clean kitchen towel, and place something heavy on top for 20 to 30 minutes.
Cut the tofu
Slice the tofu into small cubes, or crumble it into rough chunks if you prefer a more traditional feta-style texture.
Make the marinade
In a bowl or jar, whisk together the lemon juice, apple cider vinegar, olive oil, miso paste, oregano, garlic powder, onion powder, salt, black pepper, and water.
Add the tofu
Place the tofu in a shallow container and pour the marinade over the top.
Toss gently
Turn the tofu carefully so all the pieces are coated without breaking them up too much.
Chill
Cover and refrigerate for at least 4 hours. Overnight is even better if you have time.
Taste and serve
Give the tofu a taste before serving and add a little extra salt, lemon juice, or oregano if needed.

Our Tips for the Best Vegan Tofu Feta

There isn’t much room for disaster here, which is exactly what we want from a recipe we’ll probably be making again next week.

Still, a few little details can make the difference between tofu that’s just marinated and tofu that has you hovering over the container with a fork.

Use extra-firm tofu: A firmer block gives you that crumbly, feta-like bite and holds its shape better in the marinade.
Press it properly: Removing extra moisture gives the marinade more room to soak into the tofu.
Don’t skimp on the resting time: The flavor gets noticeably better the longer the tofu sits in the marinade.
Cut smaller pieces for more flavor: Smaller cubes have more surface area, so every bite gets plenty of tangy marinade.
Taste the marinade first: If you like your feta really sharp or salty, adjust it before pouring it over the tofu.
Be gentle when mixing: Tofu feta can crumble easily, so fold everything together rather than aggressively stirring.
Take it out of the refrigerator for a few minutes before serving: The flavors can taste a little fuller once the tofu isn’t ice cold.
Keep the marinade: Don’t throw it away when the tofu is gone. It can be spooned over salads, roasted vegetables, or grain bowls.

Vegan Tofu Feta Variations

Are you after something extra herby? A little spicy? Maybe you’re firmly in the “more garlic is always the answer” camp.

Once you’ve made the basic version, it’s very easy to tweak the marinade and make it your own.

Here are some of our favorite variations:

Garlic tofu feta: Add 1 finely grated garlic clove to the marinade.
Herby tofu feta: Add more oregano, thyme, basil, parsley, or dill.
Spicy tofu feta: Add red pepper flakes or a pinch of cayenne.
Lemon tofu feta: Add extra lemon zest and another splash of lemon juice.
Creamier tofu feta: Add another tablespoon of olive oil to the marinade.
Nutritional yeast tofu feta: Stir in 1 tablespoon of nutritional yeast for a deeper savory flavor.
Peppery tofu feta: Add plenty of freshly cracked black pepper.
Mediterranean-style tofu feta: Add oregano, thyme, lemon zest, and chopped parsley.
Smoky tofu feta: Add ¼ teaspoon smoked paprika for a slightly deeper flavor.
Olive tofu feta: Add chopped green or black olives to the container once the tofu has marinated.

Can You Crumble Vegan Tofu Feta?

Absolutely, and this is actually one of our favorite ways to serve it.

If you want a more traditional crumbly feta texture, you can break the pressed tofu into uneven chunks with your fingers instead of cutting it into neat cubes.

Just keep the pieces fairly chunky before marinating. They’ll soften slightly as they sit, and very small crumbs can become difficult to scoop out of the marinade.

You can also marinate the tofu in cubes and crumble it just before serving if you want a mixture of bigger and smaller pieces.

How Long Should You Marinate Vegan Tofu Feta?

You can eat it after around 4 hours, but the flavor gets much better if you leave it overnight.

The tofu gradually absorbs the lemon, vinegar, herbs, miso, and seasoning, so giving it more time means a stronger, tangier result.

If we’re planning to use it for lunch the next day, we usually make it the evening before and forget about it until morning. That’s the kind of meal prep we can get behind.

How to Store Vegan Tofu Feta

Keep the tofu feta in an airtight container in the refrigerator with enough marinade to keep the pieces coated.

It’s best eaten within 4 to 5 days.

Give the container a gentle shake or turn the tofu once a day so the pieces continue soaking up the marinade evenly.

The flavor may become stronger over time, so taste before serving and adjust with a little extra olive oil or lemon juice if needed.

We don’t recommend freezing tofu feta once it has been marinated.

Final Thoughts

This vegan tofu feta is salty, tangy, and herby. It’s one of those deceptively simple recipes that ends up finding its way onto everything.

We love having a batch waiting in the refrigerator because it can rescue a very ordinary lunch in seconds.

And once you’ve played around with extra herbs, garlic, lemon, or a little heat, there’s a good chance you’ll end up with your own version that you come back to again and again.