Marinated Tofu Feta

Marinated Tofu Feta

Feta was one of my favorite cheeses pre-Vegan. I loved it’s saltiness on it’s own and it’s tanginess when marinated or part of a Greek salad.

Luckily there are some good vegan feta cheeses out there but before that I would make my own from tofu. It’s so delicious that I still make it from time to time! It’s easy to make and there’s a really great texture and flavor to it. You can make it days before hand and in fact it takes on more flavor when left to marinate for a few days. Enjoy it on salad or in pasta or any way you would traditional feta.

It will keep for up to 7 days refrigerated.

Serves 4 -6

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Ingredients

14 oz(397g) package of Extra Firm Tofu pressed and cubed
2 Tbsp (30g) finely chopped fresh Oregano
1/2 cup (118ml) Lemon Juice (juice from 2 small Lemons)
3 Tbsp (45ml) good Olive Oil
2 Tbsp (30ml) Apple Cider Vinegar
2 Tbsp (30ml) Liquid from either Greek Olives or Pepperoncini
3 Tbsp (45 ml) Water
1 1/2 tsp (7g) Salt
White Pepper to taste

Directions

1. Press the tofu for an hour or two (the longer the better). If you don’t have a tofu press then you can cover the tofu with a clean kitchen towel, place on a plate and weigh it down with pots, pans or heavy books. Drain any released liquid.

2. Once the tofu has been pressed, cut it into smallish (1/2”) cubes and add it to a bowl.

3. Mix together the remaining ingredients for the marinade and toss it with the tofu.

4. Add the tofu and marinade to a glass container or jar and place in the refrigerator to marinate for at least 24 hours or longer. Agitate the conatiner to mix the ingredients every couple of hours or so.

5. Keep refrigerated for up to 7 days.