Vegan Feta

by Steph Sunshine at StephSunshine.com

Yield about 1 1/2 cups

Prep Time 10 minutes

Cook Time a minute

Total Time 13 hours

Ingredients

  • 14 oz. block of extra-firm tofu
  • 2 tbsp. nutritional yeast
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 2 tbsp. freshly squeezed lemon juice
  • 2 tbsp. apple cider vinegar (or white vinegar)
  • 1 tbsp. white miso paste

Instructions

  1. Press your tofu for 20-30 minutes. You can use a tofu press for this, or you can wrap your tofu in a clean kitchen towel and balance some heavy books on top of it. Then, cut your tofu into bite-sized cubes.
  2. Add your tofu pieces to a jar or container with a lid, then sprinkle nutritional yeast, salt, and oregano evenly over the cubes.
  3. Separately, mix up your lemon juice, apple cider vinegar, and white miso paste, then add the liquid to the jar with the tofu.
  4. Cover the jar and shake gently to coat the tofu without breaking it, then place the jar in the refrigerator overnight to marinate.
  5. Remove your vegan feta from the marinade, then serve in chunks or crumbled over a salad, casserole, pizza, pasta, or bowl.

Notes & Hints

If you have leftovers, you can store them in your jar with the marinade in the refrigerator for up to 5 days.

StephSunshine