Feta Cheese

This is an easy recipe and the longer you allow the tofu to sit in the marinade, the more pronounced the flavors will become. Use this plant-based feta on salads, in a Mediterranean pasta dish, or as an addition to an eggplant sandwich or wrap, and maybe add a little hummus or avocado.

Prep time: 20 minutes (exclusive of tofu pressing time)

Marinate time: 2-24 hours

Makes 8 oz.


  • 1 pound extra-firm tofu
  • 2 Tblsp. water
  • 4 tsp. yellow miso paste
  • ¼ cup apple cider
  • ¼ cup red wine vinegar
  • 2 Tblsp. lemon juice
  • 1 tsp. salt
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • ¼ tsp. dried rosemary
  • 2 Tblsp. nutritional yeast


  1. Press as much water out of the tofu as possible. If you don’t have an actual tofu press, you can place the tofu block on a plate, cover in a clean towel and place another plate on top. Add heavy objects, like books, to the top of the plate and let it sit in the fridge for at least 2 hours. (While this step isn’t completely necessary, it does help to create a better feta-like consistency).
  2. Whisk all other ingredients together in a large bowl* and set aside while tofu is pressing.
  3. Using your hands, ‘crumble’ the tofu block to resemble feta cheese into the bowl with the marinade.
  4. Gently coat the tofu pieces thoroughly and set in fridge to allow the flavors to ‘marry’ into the tofu.

*Instead of a bowl, a large ziplock bag can be used.