Marinated Tofu Feta is a delicious vegan alternative to traditional feta cheese. It's easy to make with just 4 ingredients: extra-firm or super-firm tofu, coconut vinegar, dried oregano, and salt. Add the tangy seasoned tofu cubes to salads or enjoy them as a snack with other Mediterranean favorites.

Now you may be thinking...coconut vinegar? While it's a favorite ingredient of mine, I know it's not easy to find. So after many reader requests, I tested this recipe with other vinegars and found two worthy substitutes you can pick up at your local supermarket.

Ingredient info: gluten-free, nut-free, oil-free, vegan

Bowls of marinated seasoned tofu cubes, grape tomatoes, and olives.

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It's true that tofu feta may not taste exactly like traditional feta cheese, but it's a delicious dairy-free option that's easy to make at home with whole-food plant-based ingredients.

Enjoy it in a vegan Greek salad. Or add it to a mezze platter with hummus with sesame seeds, grilled or roasted veggie kabobs, and olives.

If you're looking for an alternative to store-bought vegan feta cheese made with oils, this recipe is for you. While other recipes call for ingredients like white miso paste, lemon juice, and nutritional yeast, this one keeps it simple to achieve a feta-like flavor.

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Why you'll love this recipe
Ingredients and substitutions
Instructions
Amy's tip
Serving suggestions
Storing
More vegan tofu recipes
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💬 Comments

Why you'll love this recipe

You can make it with only 4 easy-to-find ingredients.
It doesn't require any cooking, only marinating.
You can add the tofu feta cubes to salads or enjoy them as a tasty snack.

Ingredients and substitutions

Block of tofu, jars of salt and oregano, and bottle of coconut vinegar.

Extra-firm tofu: Do not use shelf-stable silken tofu for this recipe. Look for refrigerated extra-firm tofu packed in water, which you will need to drain and press to remove the excess liquid.

However, if available, I recommend using super-firm tofu that is vacuum-packed and already pressed. My favorites are Hodo Organic Tofu and Trader Joe's or Sprout's (which I suspect is white-labeled Wildwood Organic) High Protein Super Firm Tofu. I use them the most in my vegan tofu recipes.

Vinegar: Made from the sap of coconut blossoms, coconut vinegar, which doesn't actually taste like coconut, is my go-to for making Tofu Feta. Unfortunately, the brand Coconut Secret shown in the photo above no longer sells it, so I now buy the brand Dynamic Health.

However, if you cannot find coconut vinegar, I tested several alternative options. My first choice is champagne vinegar. Coming in a close second is apple cider vinegar.

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

Tofu cubes in a bowl, seasonings added to the tofu, and the tofu marinating in a bowl with a lid.

Cut the tofu into small cubes and place them in a bowl with a tight-fitting lid.
Add the vinegar, oregano, and salt.
Place the lid on the bowl. Shake to combine the ingredients, then refrigerate for at least 2 hours to marinate.

Amy's tip

For maximum flavor, allow the tofu feta to marinate overnight or longer.

Serving suggestions

Greek salad made with tofu feta, tomatoes, red onions, cucumbers, and Kalamata olives.

Tofu feta is delicious in salads like Greek-inspired millet salad, Mediterranean orzo salad, and tomato cucumber basil salad.

You can also add it to watermelon and tomato salad and tomato and onion salad.

And it's a must in a vegan Greek salad with tomatoes, cucumbers, bell peppers, red onions, Kalamata olives, and 3-ingredient Greek salad dressing.

Storing

Store the Tofu Feta in an airtight container in the refrigerator for up to 4 days. I like to the same glass storage container I used for marinating. For best results, do not freeze.

More vegan tofu recipes

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Love and Veggies,

Amy

Amy sitting on a couch with her laptop computer.

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