Marinated Tofu Feta

This recipe will please even the pickiest cheese lovers.


  • Extra-firm tofu, 14-ounce block
  • 3 tablespoons white miso paste
  • 3 tablespoons apple cider vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves crushed or pressed
  • 3 tablespoons nutritional yeast
  • 1 tablespoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)


  1. Drain the tofu and slice vertically into 4 slabs. Press tofu with a tofu press. (Or, line a colander with a few layers of paper towels or a clean dish towel. Place the tofu slabs on top, cover the tofu with another paper towel or clean dish towel. Next, weigh the tofu down with a heavy pan). Press the tofu for at least 30 minutes to one hour.
  2. Once pressed, cut the tofu into small cubes.
  3. In a medium bowl, whisk together the miso, vinegar, lemon juice, oil, garlic, nutritional yeast, oregano, onion powder, parsley, salt, pepper, and red pepper flakes (if using) until smooth. Add the tofu pieces and stir gently to coat.
  4. Refrigerate for 4 to 48 hours. Serve with crackers or pita, or top a salad, sandwich, wrap or pasta. Try combining with diced watermelon and arugula for a refreshing salad.