When I first went plant-based, my biggest struggle was giving up cheese. Of course, I overcame it with every struggle, but I still like the texture and flavors associated with cheese rather than the taste of the cheese itself. For that reason, I enjoy experimenting with making cheeses like my Nacho Cheese Sauce or the cheese sauce in my Cashew Miso Cheese. So, since feta was one of my favorite cheeses, I decided to throw my apron in the ring and try to make my own version of tofu feta cheese.
Although I love my Vegan Greek Spinach Pie made with cashew feta cheese, I looked for a different texture for salads and other entrees. Even though I have tried other tofu feta recipes, I'm not too fond of the raw, spongy taste of raw tofu.
As a result, I decided to go on the wild side, marinate my tofu, cook it, and then return it to the marinade for a firmer texture.
And it worked!
So, let's make some FABULOUS vegan tofu feta cheese!
WHAT IS THE DIFFERENCE BETWEEN THE DIFFERENT TYPES OF TOFU AND HOW DO I KNOW WHICH ONE TO USE FOR TOFU FETA CHEESE RECIPE?
At first glance, I can understand why selecting a type of tofu may be difficult for a beginner or even a seasoned vegan veteran. In fact, the array of tofu choices at the supermarket is growing as a plant-based diet becomes more popular.
Basically, there are five tofu types to focus on: silken, medium, firm, extra firm, and sprouted. Although you can now purchase braised tofu, smoked tofu, and pre-baked tofu, we will focus on the ones we cook with.
Silken tofu, for instance, contains the most water of all the tofu textures. Thick and creamy, silken tofu's texture is comparable to custard or thick yogurt. I use silken tofu for dressings, sauces, dips, or egg replacement when baking.
On the other hand, medium tofu is a little bit denser than silken tofu, but it is still really delicate and falls apart easily. In fact, I rarely buy medium tofu since I prefer a firmer and less spongy tofu texture.
For example, Firm tofu is again another step up in terms of less water content and firmer structure. Though, it does make a great tofu ricotta cheese like in my Skinny Zucchini Stuffed with Veggies and Tofu Ricotta. Although I prefer firmer tofu for a tofu scramble, firm tofu is perfect if you like your tofu scramble on the softer side.
Extra-firm tofu is my go-to tofu for most recipes because it's easy to handle and contains less water. Again, for me, it's all about convenience. Not only does extra firm tofu take less time to press, but it also stays together when grilling, baking, or sauteeing in a pan.
And then, there is sprouted tofu, the Cadillac of all tofu, in my opinion. Sprouted tofu, for example, doesn't need to be pressed. As a result, I chose extra-firm tofu to use for my tofu feta cheese recipe.
HOW TO CORRECTLY PRESS TOFU TO MAKE THE BEST TOFU FETA CHEESE
For years I avoided eating tofu. Every time I made tofu, I ended up moving it to the side of the plate because it was either fried or mushy. Most restaurants fry it, which doesn’t interest me, and those who bake and grill it seemed to have the same issues I did; soft tasteless tofu.
Then, I figured it out with the help of my EZ Tofu Press. I bought it on Amazon, and in the beginning, I made the same mistakes. I didn’t follow the directions ( a problem I have, haha); I was in a hurry as I usually am, and I got the same results….tasteless tofu I didn’t like.
Not only is the E-Z Tofu Press easy to use, but it is also the cheapest one on the market! I have owned it for years and never had to replace it with a new one. So, if you are looking for a quality tofu press that won't break the bank, this one is a great deal.
Following these simple steps, however, and being patient is what good tofu is all about.
STEPS FOR PERFECTLY PRESSED TOFU EVERY TIME:
- First, carefully remove the tofu from the package, discarding the fluid from the package. It's delicate, though, so be gentle.
- Then, place the tofu in the middle of the press and turn both knobs equally about four turns.
- I usually place the tofu press in the sink on its side to drain properly.
- Turn the knobs every two minutes, equally until the tofu is about an inch or inch and a half thickness.
- Most people stop here….NOT YET. Keep turning until the knobs are screwed as far as they can almost to touch the opposite end.
GRILLING INSTRUCTIONS FOR MAKING TOFU FETA CHEESE
- Preheat the grill to low (400 degrees)
- Place a grill mat on the grill or place the tofu directly on the grill for grill marks.
- Cook for about 8 minutes on each side, rotating every four minutes for the grill marks.
- Remove the tofu from the grill and cool until you can cut it into cubes.
- Then, cut the grilled tofu into cubes and return it to the marinade.
Then, cut the tofu into cubes and return to the tofu feta cheese marinade. That's all it takes. Once you are ready to serve the tofu feta cheese, add some to your favorite dish.
IDEAS FOR USING TOFU FETA CHEESE IN A VARIETY OF RECIPES
Now that the tofu feta cheese recipe is done, how can you use it in your favorite recipes? Of course, I had to try adding it to my Quinoa Greek Salad with OMG Oil-Free Dressing!
Once I tasted the tofu feta cheese in my salad, I realized it was perfect for any of these recipes:
- Mediterranean Couscous Salad
- Vegan Layered Greek Dip
- Mediterranean Salad
- Skinny Roasted Greek Bowl
- Mediterranean Vegan Quiche
- Vegan Mediterranean Party Platter
- Skinny Vegan Greek Spinach Pie
- Skinny Greek Wrap Sandwich
- Skinny Greek Veggie Pasta Salad
- Greek Mini Bites; The Perfect Party Appetizer
- Vegan Greek Quesadilla
So, if you love tangy tofu, add a little tofu feta cheese to your next salad or entree!
Tofu Feta Cheese
- 14 ounces extra-firm tofu pressed and cut into four equal large slabs for grilling or baking
- ¼ cup apple cider vinegar
- 2 teaspoons yellow or white miso paste
- 2 teaspoons sea salt
- 2 cloves garlic minced
- 1 large lemon juiced and zested
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons fresh chopped parsley
TOFU FETA CHEESE
- Remove tofu from the package and press using a tofu press or a heavy object like a book (with paper towels.
- Cut the tofu into four equal large slabs for grilling.
- Set aside and make the marinade.
TOFU FETA CHEESE MARINADE
- In a high-speed blender, add all the ingredients except for the chopped parsley.
- Blend on high.
- Add parsley after blending and stir.
- Add ¼ of the marinade to a container, add a row of tofu, more marinade, and repeat until tofu is covered in marinade.
- Cover and refrigerate overnight.
GRILLING TOFU FETA CHEESE
- First, pre-heat the grill to 400 degrees (low)
- The grill should be hot before adding the tofu.
- Remove the tofu from the marinade, but keep the marinade (do not discard)
- Then place tofu directly on the grill or on a grill mat, and cook for 8 minutes on each side, rotating every 4 minutes to achieve grill marks.
- Remove the tofu from the grill and allow to cool completely,
- Then, cut grilled slabs of tofu into bite-sized cubes.
- Return cubed tofu to marinade and allow to refrigerate again overnight before using.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Hi Julie, I'm glad you liked it 🙂
Can the feta be frozen? I can’t imagine using it all in a week.
Hi Barbara, yes! The tofu feta can be frozen. I suggest freezing it in small batches and thaw completely overnight in the refrigerator. I hope you enjoy the recipe.
Is it necessary to grill the tofu, or can I just bake it?
Hi Shelia, the tofu can be baked or air-fryer as well as grilled. I hope you enjoy the recipe.
I have always used a delicious tofu marinade that contained a small amount of toasted sesame oil and and only slightly more olive oil. Can you explain why you prefer to omit all oil from your recipes?
Hi Jane, I don't use oil when I cook because I learned from Dr. McDougall, Dr. Fuhrman, and many other plant-based doctors that people should not consume oil in their diet if they want to help prevent heart disease and maintain a healthy weight. There is no reason to consume those oils because you can get the healthy fats you need from whole plant-based foods (nuts, seeds, avocado, olives). I hope this answers your question.
Looks really easy and yummy! Thanks Kathy!
Hi Carol. It was so good! Please let me know if you make it! I would love your feedback.