Before going vegan I was a cheese lover. I know, cliché vegan, right? Yep, but also true. I especially liked feta cheese, and always had a container of it in my fridge to sprinkle on just about everything. Until recently, vegan cheeses weren’t a whole lot to write home about it—I’d just sort of avoided them, and definitely didn’t bother trying to make them at home (except for my nut free Parma Jonathan sprinkles). I’m guessing you might feel the same way? You won’t after you try my easy Baked Tofu Feta!
Then about a year ago I had my first try of tofu feta and I was super impressed! It had the salty bite that I remembered, and it was really easy to make too—but the texture was still a bit off. It was too wet and slippery, like plain old tofu, and I wanted a dry and crumbly feta. Only the highest standards here! After getting my marinade just right, and with no weird ingredients I might add, I decided to dry out the tofu in the oven to adjust the texture. Bam—it was just perfect!
I’ve been sprinkling this feta on everything, and I’ve got two (and probably more) new recipes to share with you that use it! Coming up in the next week or so—an all new grilled pizza recipe and a recipe for a delicious pasta with tofu feta walnut pesto. Go ahead and make my easy tofu feta right away so you’ve got some on hand and ready to go! Be sure to take a picture and tag me (#frieddandelions) so that I can see it on your favorite social media platform!
^^^ Tofu feta is the perfect topping for homemade pizza!
^^^ My vegan version of an old pasta that I used to love in my pre vegan days.
Pretty sure This version IS better….and the recipe is coming your way soon!
Baked Tofu Feta
- 1 block firm tofu
- 1/4 c water
- juice of 1 lemon about 3 T
- 2 T apple cider vinegar
- 1 t dried oregano
- 2 t salt
- 1 T nutritional yeast
- 2 T olive oil optional, but recommended for flavor!
- 1 clove minced garlic
- Press the block of tofu (in a press, or wrapped in paper towels, in between plates and weighted down).
- Combine all of the marinade ingredients in a small container (large enough to eventually fit the tofu).
- Cut the tofu into small 1/2" cubes. Place the tofu cubes into the marinated and gently mix to cover all of the tofu.
- Marinate in the fridge for at least 4 hours, but preferably overnight, turning it a few times to make sure the marinade coats all of the tofu.
- After the tofu marinates, drain it, discarding the marinade.
- Spread the tofu out onto a baking pan lined with parchment.
- Bake in a 200° oven for 2 hours, turning tofu every 30 minutes.
- Remove from oven and use wherever you would normally use feta.
- Store in the fridge for up to a week.