Plant-Based No Oil Feta

Yup, it tastes and crumbles just like feta cheese, plus it’s packed with protein. Best of all, NO OIL!!! So what you have here is feta that you can eat straight from the jar (shush), as a tasty addition on top of grilled vegetables, or added to a Greek Buddha Bowl. I have to admit, this Plant-Based Feta is amazing, and you know me by now, if it’s not that good, well then it’s not going to get posted on my recipe blog.

I developed this to taste as authentic as possible. That being said, it’s a two-step process. You’re going to simmer the tofu first and then add it to a marinade to give it that tangy feta flavor.

Ingredients

Boiling Mixture:

1 package (14 oz) extra-firm tofu, cut into 1/2” cubes

1 cup water

1/4 cup red wine vinegar

1/2 tsp sea salt (optional)

2 garlic cloves, minced

Marinade:

1/2 tsp dried thyme

1/2 tsp dried red pepper flakes

1 Tbsp mild miso

1 tsp dried oregano

2 Tbsp lemon juice, freshly squeezed

1 1/2 Tbsp red wine vinegar

1/2 tsp maple syrup

1/3 cup kalamata olives, minced

Instructions

To prepare the boiling mixture:

1. In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15 minutes, uncovered. Give it an occasional stir to ensure it’s getting soaked in the brine.

To prepare the marinade:

1. In a large bowl, combine the thyme, red pepper flakes, oregano, miso, lemon juice, vinegar, and maple syrup. Whisk thoroughly, then stir in the kalamata olives.

2. Once the simmer tofu is done, strain the tofu, discarding the liquid but reserving the remaining minced garlic. Transfer the tofu and garlic to the marinade and stir to coat the tofu, combining all ingredients. The tofu might break up a little, and that’s just fine. Cover and refrigerate until fully chilled before enjoying. Keeps for up to 5 days in your refrigerator. Trust me on this, I don’t know how it could possibly last that long because I wanted to eat it all in one sitting!