Delicious, tangy, cheesy, EASY Vegan Tofu Feta using a marinade of garlic, oil, miso, lemon juice, nutritional yeast, and a medley of dried herbs.
- 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
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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.
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Prepare the marinade. Whisk together all ingredients in a bowl until combined.
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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.
Marinate for two hours minimum - overnight is best. Cover with olive oil in an airtight container to store for an extra week or two.