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OIL-FREE TOFU FETA, EASY RECIPE (NUT-FREE)

Discover this easy, oil-free tofu feta recipe—tangy, dairy-free, and perfect for adding a healthy, flavorful twist to your favorite dishes.
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Prep Time 10 minutes
Marinating time 4 hours
Total Time 4 hours 10 minutes
Course Appetizer, Cheese
Cuisine Gluten-Free, Greek-inspired, Mediterranean-Inspired, Nut-Free, Vegan
Servings 4 servings

Equipment

  • 1 Tofu Press
  • 1 mixing bowl
  • 1 Container with Lid

Ingredients
  

  • 14 oz tofu (400g firm or extra firm tofu, pressed)
  • 1/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 2 Tbsp water
  • 1/4 cup olive brine (from a jar of green olives)
  • 1 Tbsp miso paste (optional, for umami flavor)
  • 1 Tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried oregano (optional)
  • 1 tsp dried basil (optional)
  • 1/4 tsp black pepper

Instructions
 

  • Press the Tofu: Start by pressing the tofu to remove excess water. You can do this by wrapping the tofu block in a clean towel, placing a heavy object (like a skillet) on top, or using a tofu press. Let it press for at least 20 minutes.
  • Prepare the Marinade: In a medium-sized bowl, combine the lemon juice, apple cider vinegar, water, brine from green olives, miso paste, nutritional yeast, sea salt, garlic powder, onion powder, dried oregano, dried basil, and black pepper. Whisk until the miso is fully dissolved and the marinade is well mixed.
  • Cube the Tofu: Once it is pressed, cut it into small cubes (about 1/2 inch or 1.25 cm) to resemble feta cheese.
  • Marinate the Tofu: Place the cubes in a shallow dish or a container with a lid. Pour the marinade over the tofu, ensuring all pieces are submerged. Gently stir or shake the container to coat the tofu evenly with the marinade.
  • Marinate: Cover the dish or container and place it in the refrigerator. Let the tofu marinate for at least 4 hours, but overnight is best for maximum flavor absorption.
  • Serve: After marinating, your tofu feta can be used in salads, wraps, or topping for various dishes. It can be stored in the marinade in the refrigerator for up to a week.

Notes

  • Pressing the tofu is crucial for this recipe. It removes excess water, allowing the tofu to absorb the marinade fully and achieve the best texture. Skipping this step could result in a softer, less flavorful feta.
  • Marinating Time: The longer you marinate the tofu, the more flavorful it will become. For the best results, marinate overnight or for 48 hours. Give the tofu cubes a gentle stir halfway through the marinating process for even better flavor absorption. This step helps ensure all sides soak up the marinade evenly.
  • Miso Paste: While optional, the miso paste adds a deeper umami flavor to the feta. Even without miso, you can still achieve a great taste.
  • Olive Brine: The brine from green olives adds a unique, tangy, and slightly salty flavor to the tofu feta. Feel free to adjust the amount based on your taste preference or the saltiness of your brine.
  • Storage: Store the tofu feta in an airtight container in the refrigerator. It should last up to a week, and the flavors may intensify over time.
  • Customization: Feel free to experiment with different herbs and spices in the marinade, such as thyme, rosemary, or crushed red pepper flakes, to create your preferred flavor profile.