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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:

  • 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:

  • 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.
  • 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.


  • 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.