I should maybe stop adding “: a recipe” to the end of my recipe posts, huh? Maybe there’s a better system?
Anyway, this is the best (in my humble opinion) tofu feta recipe! I’ve shared it quite a few times on my Instagram stories, but now I’m immortalizing it on my blog. The texture of tofu is not quite the same as that of feta, but the flavor is perfect: creamy, cheesy, tangy, salty, herby. What’s not to love?
This feta is super quick to prepare, but it does require chilling in the fridge for 24 hours. That wait time is not optional—it makes the feta immeasurably more delicious once all the flavors have had ample time to mingle and infuse into the tofu. Patience is a virtue!
Use this recipe to top pastas, salads, roasted vegetables…it makes pretty much anything more delicious.
My best tofu feta
- Servings: 8
- Time: 25 hours (but only 15 minutes active prep)
- 1 lb. firm or extra-firm tofu
- 3 Tbsp olive oil
- 3 Tbsp nutritional yeast
- juice of 1 lemon (~2 Tbsp)
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tsp oregano
- Optional: fresh basil or sun-dried tomatoes
- Press your tofu: drain the excess liquid from the tofu package, then wrap the block in a clean kitchen towel. Sandwich it between two cutting boards/baking pans/other flat kitchen tools and place several heavy cans or cookbooks on top to squeeze out excess moisture. This improves the tofu’s ability to absorb the feta flavors. Press for 20 minutes.
- Once pressed, use your fingers or a fork to crumble the tofu into smallish chunks in a bowl.
- Add the remaining ingredients to the tofu and mix well to combine. Then, sample it. The flavors will develop while it’s chilling, but at this point you can add more of whatever you feel might be lacking: nutritional yeast for cheesiness, lemon juice or ACV for tanginess, etc.
- Cover and chill in the refrigerator for at least 24 hours.
- Enjoy! Some optional add-ins to make it even more delicious: Fresh basil or sun-dried tomatoes.