Marinated Vegan Feta that is entirely plant-based, so flavorful and most importantly: inexpensive! A fast and easy appetizer that is ready in 10 minutes and gets more flavorful with each day it sits. Keep it in the fridge ready to top salads, pasta, bread or eat on its own. The olives will give the homemade 'cheese' that extra umami flavor. However, if you are not a big fan of olives you can leave them out.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Gluten free
- Easy to make
- Cheesy and flavorful
- Budget friendly
- Nut free
- Eat with salads, pasta, bread or on its own (and more)!
- Spread on bread, or crackers
- Add to your favorite salads (cubed, or crumbled)
- Crumbled on soups, or stews
- Add as part of an antipasti platter
- Crumbled on tacos
- Crumbled on pizza
- Added to pasta dishes, or pasta salads (cubed, or crumbled)
- With potatoes (try topped on baked or roasted potatoes)
Save any leftover oil for another use like salad dressings.
Can you eat uncooked tofu?
Yes! Tofu is made out of soy milk, that has been (usually) cooked twice. This means even uncooked tofu is actually cooked already, and perfectly safe for you to eat.
Will it melt?
Unfortunately, this vegan tofu feta won’t melt the way dairy cheese does. However, it still tastes great in hot dishes!
What to do with leftover oil?
Save any leftover oil for another use like salad dressins.
Can I make this oil-free?
Yes, you can. Substitute oil for filtered water with 1 teaspoon of lemon juice.
It’ll keep fresh for at least seven to ten days. To preserve for longer (2-3 weeks): make sure to keep the tofu and olives covered with olive oil in the fridge in your air-tight jar or container. This recipe is not freezer friendly!
Marinated Vegan Feta (and olives)
- tofu press, air-tight container to store feta
- 400 g firm or extra firm tofu (14 oz)
- 100 g kalamata olives (½ cup)
- 120 ml extra virgin olive oil (½ cup)
- 1 tablespoon nutritional yeast
- 1 tablespoon miso paste
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Italian seasonin
Optional add-in seasoning
- fresh garlic cloves
- garlic powder
- sea salt
- chili flakes/red pepper flakes
- Drain and press tofu in your tofu press, best overnight in the fridge, or for a minimum of 30 minutes. If you don't have a tofu press place it between paper towels and top evenly with a weight (eg: books, plates, pots).
- Cut pressed tofu into cubes and set aside. Add all ingredients for the marinade in a vessel that can hold all the tofu cubes. Any air-tight container will work. Whisk or shake ingredients together until well combined. Add tofu cubes and olives. Close with the lid of the container and gently shake, so that all cubes get coated.
- Put in fridge and let soak overnight. You can also eat it right away (but give it at least 30 minutes to soak). It will taste better the longer you let it soak.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.