How to Make Tofu Feta

How to Make Tofu Feta - Easy Vegan Recipe by Pastabased

Soooo… Matt ordered a tofu press. Yep. And then I whined to him about how it was so unnecessary, a waste of money, and we were perfectly fine wrapping the tofu in paper towels and balancing pans and books and cans on top. Then, we used it. And it. was. AWESOME!

How to Make Tofu Feta - Easy Vegan Recipe by Pastabased

THIS Tofu Press by Tofuture pressed out so much tofu juice in 20 minutes without any effort – no heavy textbook balancing, no paper towel waste, no mess AND, the best part, the tofu didn’t lose it’s shape!

Yep. Don’t tell Matt how happy I am we got this thing 😉

How to Make Tofu Feta - Easy Vegan Recipe by Pastabased

So what do you do when you have a block of dried out tofu? Well, of course you MARINATE it so it can suck up any flavor you wish!

We made this delicious, tangy, cheesy, Vegan Tofu Feta using a marinade of garlic, olive oil, miso, lemon juice, nutritional yeast, and a medley of dried herbs. Then, we mixed it in with a lovely orzo salad to make the PERFECT summer side dish.

How to Make Tofu Feta - Easy Vegan Recipe by Pastabased

I can imagine this Tofu Feta topping on salads, vegetables, burgers, or just eaten by itself because it’s THAT good!

It’s easy to make but I imagine the key is to press out as much tofu juice as you can. If you don’t have a Tofu Press you can still make this recipe the ol’ fashioned way (get out the Encyclopedias!). I’m just sayin’ that I found it super helpful and easy with the press.

How to Make Tofu Feta - Easy Vegan Recipe by Pastabased

Also, you will want the tofu to sit in the marinade for at least 2 hours to absorb all the deliciousness. We actually left ours covered overnight and it was SCRUM-DIDDLY-UMPTIOUS the next day.

Oooo-weee. This recipe for Vegan Tofu Feta is too good to pass up.

4.84 from 6 votes
Tofu Feta
Prep Time
1 hr
2 hrs
Total Time
3 hrs 20 mins

Delicious, tangy, cheesy, EASY Vegan Tofu Feta using a marinade of garlic, oil, miso, lemon juice, nutritional yeast, and a medley of dried herbs.

Course: Ingredient, Salad
Cuisine: Greek, Vegan, Vegetarian
Servings: 6 servings
Calories per Serving: 93 kcal
  • 14 ounces extra firm tofu (usually one package)
  • 3-4 fresh garlic cloves minced
  • 1 tablespoon olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoon white miso (we used mild white miso)
  • 1 lemon, juiced (about 3 tbsp of juice)
  • 3 tablespoon water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon sea salt
  • black pepper to taste
  1. Press the tofu by using a tofu press or by wrapping the tofu in several layers of paper towels and placing heavy plates, pots, or books on top. Let sit for about an hour, changing paper towels when needed, to drain all the moisture out. The more water that is drained, the more flavor that can be absorbed.

  2. Prepare the marinade. Whisk together all ingredients in a bowl until combined.

  3. Cut the tofu into small cubes and add to a jar or an airtight container with the marinade. Mix well and place the container in fridge. Let tofu marinade for at least 2 hours.

Recipe Notes

Marinate for two hours minimum - overnight is best. Cover with olive oil in an airtight container to store for an extra week or two.

May 18, 2017



  1. Reply

    JoAnn M Lakes

    October 2, 2017

    5 stars
    I now live in Florida (west coast with ex-midwesterners) but lived in CT my entire adult life. I just love the Italian culture especially the food. Your blog brings it all back. Thanks!!!!!!

    • Reply


      October 2, 2017

      It’s our pleasure! Thanks for checking us out and it’s awesome that we have growing up in CT in common 🙂

  2. Reply


    December 7, 2018

    5 stars
    This feta is the BEST I’ve ever had. Thank you for the recipe!

    • Reply


      December 14, 2018

      That’s so awesome to hear that Joanne! Thank you!

  3. Reply

    S B

    March 3, 2020

    Can you omit the white miso paste? I don’t have any on hand but trying to figure out how important it is — I can’t find a recipe that doesn’t call for it.

    • Reply


      March 21, 2020

      Miso adds some umami flavor, however – you can omit it if you can’t find it. I don’t think it will alter the flavor that much, you can add a pinch of salt if you feel it needs it.

  4. Reply


    November 7, 2021

    Hi. First time visiting your site. Great tofu feta recipe. Vegan, yes!
    Love the site, just one suggestion. Kids and taller kids like me….lol …enjoy looking for new recipes. In the future, please refrain from using any word that is considered a curse word. There is just no need to ruin a great 👍 website.
    Keep it clean

    • Reply


      November 17, 2021

      Hi Tammy! We appreciate the good words, and we love this recipe as well! We don’t curse on this website as far as I know, but if you can point out specifically what word is offensive, that would be great. I scanned the post and did not see anything!


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