Here it is. The ultimate Italian vegan feta recipe! The flavor is tangy and addictive, the texture is spot on, and it’s ready in just 25 minutes.
The creamy, Italian seasoned marinade packs in flavor, and a unique tofu boiling technique yields a firm but crumbly feta texture.
You start by bringing cubed tofu to a boil in a broth made of water, red wine vinegar, garlic, and salt. Then simmer for 20 minutes.
The broth helps adds acidity and flavor to the tofu, while boiling with salt draws out the moisture. The result is a feta-like texture. I first learned about this boiling technique from fellow plant-based food blogger Dreena Burton.
After marinading, for 24-48 hours, the tofu feta will absorb some of the creaminess for a slightly softer texture.
And now for the best damn Italian marinade you’ve ever had. It’s tangy, creamy, perfectly seasoned, and 100% vegan.
The secret ingredient is white miso, giving the marinade a creamy consistency. Miso is a traditional Japanese paste made primarily from fermented soybeans. If you’ve ever had Miso soup at a Japanese restaurant, the miso is responsible for the savory, salty flavor.
Miso ranges in color depending on which type of grains were used in the fermenting process. In general, the lighter colors like white miso are more mild, and better for things like marinades, condiments, or light sauces. The darker the color, the higher umami taste.
I buy miso fairly inexpensively at my local health food store, but you can also buy it on Amazon here. Because it’s a fermented product, it’s naturally preserved and will not spoil anytime soon. It will keep in the fridge in a sealed container and retain its taste for a year, leaving many opportunities for future use in other recipes!
I like to use a 20 oz jar to serve as both mixing bowl and storage container for the Italian vegan feta.
Drain the tofu and let it cool for a couple of minutes until it’s warm, but not hot. Then add the tofu to your marinade jar. You may need to shake it a few times or poke the pieces with a spoon to get them all to fit.
Give the jar a couple gentle shakes to evenly coat and submerge the tofu in the marinade. Store in the fridge for 24-48 hours before eating for best flavor.
Ideally all of the tofu pieces will be submerged, but if not, just shake the jar every now and then.
The final product is tangy from the vinegar and lemon juice, salty and savory from the miso, smooth from the olive oil, and packed with classic Italian flavors from the oregano and other spices.
There will usually be some marinade left after you eat all of the tofu. It makes a great salad dressing!
The Italian vegan feta is perfect in a salad, skewered with basil and tomato, stuffed in a hummus veggie wrap, or topped on a flatbread.
It’s also protein-packed!
How have you used vegan feta? Comment below!Print
Italian vegan feta
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- 1 package (12 oz) extra firm tofu
- 1 cup water
- 1/4 cup red wine vinegar
- 1 tsp salt
- 2 cloves garlic, roughly chopped
- 1 heaping tbsp white miso
- 1 lemon, juiced
- 4 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 2 tsp maple syrup
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp fresh ground pepper
- red pepper flakes, to taste
- Cut tofu into 1/2″-1/4″ cubes. You do not need to drain the tofu, and the pieces do not need to be cut perfectly uniform.
- Add tofu to a medium sized pot with the water, red wine vinegar, garlic, and half of the salt (reserve other half of salt for the marinade). Bring to a boil, then reduce heat to simmer for 20 mins uncovered.
- In a 20 oz glass jar or other container, stir together remaining ingredients to create the marinade.
- Drain tofu and cool until it is warm but not hot. Add to the marinade jar, seal with a lid, and gently shake to evenly coat and submerge the tofu.
- Store in the refrigerator for 24-48 hours before eating for best flavor.
I buy miso fairly inexpensively at my local health food store, but you an also buy it on Amazon here. Because it is a fermented product, it is naturally preserved and will not spoil anytime soon. It will keep in the fridge in a sealed container and retain its taste for a year, leaving many opportunities for future use in other recipes!
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