This vegan feta recipe has the classic tangy, salty, savory flavors and firm-crumbly texture of classic feta but without any of the dairy. It's surprisingly easy to make with a block of extra-firm tofu and a few pantry staples. Crumble into salads and wraps, serve on top of crostini, or toss into pasta.
– Extra-firm tofu – White miso paste – Apple cider vinegar – Lemon juice – Extra virgin olive oil – Garlic cloves – Nutritional yeast – Dried oregano – Onion powder – Cloves – Black pepper – Red pepper flakes
Add the ingredients for the marinade to a medium bowl: miso paste, apple cider vinegar, olive oil, lemon juice, garlic, nutritional yeast, spices, and salt/pepper. Whisk well until the miso is well incorporated.
Transfer the diced tofu to a container large enough to hold it, or to a large mason jar. Pour the marinade on top, close the lid, and shake back and forth to distribute the marinade. Allow the tofu feta to marinate in the fridge for 12 to 48 hours (I recommend 48 hours).