This tofu feta has that beautifully tangy, herby taste of feta cheese – but is completely vegan-friendly! Amazing in salads, pasta dishes, and adding an extra dose of protein to your lunches this summer.
I discovered this tofu feta recipe when I was looking to add some protein to my salads to bulk them up and keep me fuller for longer.
As the weather is getting warmer, I find myself starting to crave cold meals for lunches (as opposed to my usual heated-up leftovers in the colder months!).
Now, I’ve cooked with tofu in my salads in the past. Take, for example, this colourful smoked tofu and sweet potato salad. However, this vegan tofu feta cheese is so low-effort that you can make it, leave it marinating in the fridge, and then just throw it into whatever salad you’ve whipped up on any given day.
Normally I prefer to cook my tofu to make it crispy on the edges, however the tangy flavour this marinade gives the tofu makes it perfect to have cold who could warm up in a pan which is equally delicious.
Making this tofu feta
Start off by cutting your tofu into small cubes. Then, in a container, make your marinade. Combine apple cider vinegar, lemon juice, olive oil, the herbs and nutritional yeast, and mix together.
Add the tofu and refrigerate for at least an hour to allow the marinade to really seep into the tofu for maximum flavour!
How to have this vegan tofu feta cheese
My current favourite way to have this tofu feta is with a pasta salad loaded with vegetables, mini pasta shells, and avocado and lemon juice.
It’s also good as a vegan alternative for Greek salad, crumbled over salads, pasta dishes, or even to add to a pita bread or wrap for lunch.
This recipe is a great way to get more protein into your lunches is lower fat and extremely healthy and low calorie.
Other tofu recipes you might also enjoy:
- The best crispy marinated tofu
- Crispy baked tofu nuggets
- Smoked tofu and sweet potato salad
- Hot sauce tofu scramble
Cooking your tofu feta
For minimum effort, you don’t need to cook this tofu. It tastes amazing cold and most similar to traditional feta cheese.
However I have heated pan and crisped up the tofu (you don’t need to use oil since it’s already in the marinade as long as you have a non-stick pan). I also love the way the tofu feta tastes this way, so I’d recommend experimenting and figuring out how you like this tofu best.
- 200g extra firm tofu
- 1 tbsp apple cider vinegar
- 1 half lemon juice
- 1 tsp basil
- 1 tsp oregano
- 0.5 tsp garlic salt
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- Mixed all the marinade ingredients together
- Cut your tofu into cubes and add to the marinade
- Refrigerate for at least one hour
- This feta tofu is great cold, but can also be cooked in a pan to crisp up the outsides!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 405mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 12g