This vegan Tofu Feta will have you wondering why you ever wanted the dairy version! It is marinated in herbs and vinegar to give it a wonderful tangy, “cheesy” flavor.
One cuisine that I really love, but do not eat that often is Greek food. I made this Tofu Feta because I have a few Greek recipes planned this week. Being a blogger, I have found that making a bunch of meals centered around a theme is a really efficient way to get a lot of recipes done in a week. I usually don’t post all the recipes around the same time, because I like to change things up a bit.
I have seen some bloggers do a whole month of pizza recipes, but I wouldn’t want all of you to lose interest. There’s also the chance that I would lose interest. Pizza a few times a week for a whole month? I don’t think I could sustain my excitement for pizza that long! As long as my themed recipes are different enough that I don’t get tired of them, I will continue to create this way. Leftovers can get tiring, so creating small meals works well for me.
Tofu is a great ingredient to use in place of dairy. The reason it works so well is because it takes on the flavors you introduce to it, and it has a creamy texture. I have used it in Vegan Sour Cream and Tofu Ricotta.
To give the tofu a tangy flavor I added lemon juice and red wine vinegar. For a cheesy taste I added nutritional yeast. I also used oregano and basil since both herbs are used in Greek cuisine. I marinated the tofu overnight so that it took on the flavors of the marinade. You could crumble it in a salad (perhaps a hint of one recipe I’ll be posting soon), but I personally like the presentation of the chunks.
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoon nutritional yeast
- salt and pepper
- 15 oz. firm tofu
- Mix all ingredients except tofu.
- Cut tofu into small chunks. Pour dressing over tofu. Marinate overnight.