Vegan Feta Cheese - Tofu Feta

• servings: 8 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

2 tablespoons warm water

1 teaspoon white miso (optional, but recommended)

2 tablespoons light olive oil (or other neutral-flavored oil)

1 tablespoon nutritional yeast

1 tablespoons apple cider vinegar

1 teaspoon lemon juice

1 1/4 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon oregano (or Italian seasoning mix, optional)

1 (14 oz) package firm tofu

Directions

Drain and press your tofu to get all of the excess liquid out of it. (This will take about 10 minutes.)

While the tofu is pressing, make a marinade. Add water, miso, olive oil, nutritional yeast, apple cider vinegar, lemon juice, salt, garlic powder, and oregano to a dish and give it all a stir with a fork. I like to use a shallow container so there is more surface area for the tofu to absorb the marinade.

Cut your pressed tofu into cubes (or simply crumble it) add it to the marinade and flip it with a spatula until it is well coated.

Allow your tofu feta to sit in the fridge for at least an hour to let the tofu soak up the flavors. (It will taste even better if sits overnight.)

Nutrition

• Serving Size: 0.25 cup
• Calories: 85 kcal
• Total Fat: 6 g
• Sodium: 394 mg
• Total Carbohydrate: 2 g
• Protein: 5 g