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Vegan Feta from "Plant-Powered Families" by Dreena Burton

Vegan Feta

If you haven’t been a fan of tofu feta before, give this one a try. The process of boiling the tofu first and then marinating while warm greatly enhances the flavor. This one will impress! Serves 4–5
Course cheese, Salad


Boiling Mixture:

  • 1 package 12 oz extra-firm tofu, cut into 1/2" - 3/4" cubes (see note)
  • 1 cups water
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon sea salt
  • 2 cloves garlic roughly sliced/chopped


  • 1 tablespoons mild miso ex: chickpea miso
  • 1 teaspoon dried oregano
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 - 2 tablespoons red wine vinegar 2 tablespoons for extra tang
  • 1/2 teaspoon pure maple syrup
  • 1/4 - 1/3 cup minced green olives or kalamata olives


To make the boiling mixture:

  1. In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered. If some of the tofu is not covered in the brine, gently stir through occasionally.

To make the marinade:

  1. Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through, and then stir in the olives.
  2. After cooking, strain tofu, discarding boiling liquid (it’s okay to keep the garlic). While still hot/warm, transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. Keeps for 5–6 days.

Recipe Notes

  • Tofu Note: When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way)!
  • Idea: Try this tofu in a Greek salad with crispy romaine lettuce, bright tomatoes, briny olives, and crunchy cucumbers.
  • Serving Suggestions: Think beyond Greek salad. Try this tofu alongside baked potatoes (regular or sweet), atop pizzas, and tossed into pasta, or combine with hummus or another spread in a lunch wrap for your kiddos.