This feta is marinated in herbs and vinegar to give it a tangy, cheesy flavour. It’s super easy to make and the longer it marinates the better it tastes.
You can use Tamari (gluten – free soy sauce) instead of the apple cider vinegar for a more Asian type of flavour. It will also change the colour a little bit. You can also add in some red pepper flakes, garlic, sea salt, nutritional yeast whatever your palate craves, the options are endless. Creativity is key!
I love using tofu feta in salads, in my bowl food or just as a healthy snack.
Vegan, Gluten Free, Refined Sugar Free
400g GMO free tofu
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp Himalayan salts and black pepper
1/2 cup olive oil
1/3 cup apple cider vinegar (with mother)
2 Tbsp lemon juice
Remove excess water in the tofu. I like to do this by placing a clean kitchen cloth onto a plate, placing the tofu on- top of the cloth into the plate. Wrapping the cloth around the top part of the tofu and pressing another plate on- top of that. It should drain within 20-30 minutes.
Cut the tofu into cubes. Mix all the marinade ingredients together in a bowl, add the tofu and mix well.
Pour the mixture into a glass jar for at least 2-3 hours before eating.
I like to marinate mine overnight for the best taste the following day.
- You can add more salt if it’s not salty enough for you.
- The tofu feta will last in your fridge for up to 2 weeks.
Did you make this recipe?
I would love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @chefdot