Vegan Feta Cheese

If you love greek salad like I do, you know that feta cheese brings all the ingredients together. This recipe is easy and quick to make, the secret is allowing the ingredients to marinate over night before consuming.


  • extra firm tofu block
  • 1/4 c red wine vinegar
  • juice of one lemon
  • 1 1/2 tbsp nutritional yeast
  • 2 tbsp miso
  • 1 tbsp dried oregano
  • 1/2 garlic powder
  • 1/4 c olive oil
  • black pepper
  • 2 tbsp water

To begin, you want to press out all the water from the tofu block. I usually wrap the tofu in paper towels and lay something heavy on top for approx. 1 hour. Once time is up, cut the tofu horizontally and then cut in half vertically and then vertically again for each slice. Rotate 90 degrees and cut vertically again until you end up with small cubes of tofu.

For the marinade, whisk all the remaining ingredients so there are no lumps and season with black pepper. Place the tofu cubes and the marinade in a small shallow jar and gently shake to coat. It can be eaten within 4 hours but I find it tastes better when it sits overnight. It can last in the fridge for about 2 weeks and if you find the tofu is drying out, feel free to add more olive oil and herbs.