No-cook vegan feta cheese recipe made with extra-firm tofu and classic Greek seasonings. Tofu feta is perfect to make ahead and enjoy on salads, wraps, and as a snack!
Press tofu: wrap tofu block in paper towels or a kitchen towel and sandwich between two plates. Set a heavy object on the top plate press for 20-30 minutes. You can also use a tofu press if you have one!
Once the tofu is pressed, cut the tofu block into cubes and place it in a container with a lid. You can also tear the tofu to look like feta crumbles!
Add water, lemon juice, red wine vinegar, garlic, parsley, oregano, garlic powder, and salt. Secure lid and shake well.
Let the tofu marinate for at least 4 hours, preferably overnight. Taste and adjust seasonings if needed! I typically add a bit more salt.
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Notes
Keep the feta stored in an airtight container in the fridge. It will stay fresh for up to 5 days.For longer storage, cover the tofu with oil after putting the cubes into your fridge-safe container. This will help to preserve the dairy-free feta for 2-3 weeks. Just note that the oil will change the taste and texture of the feta a bit.