Tofu Feta from The Little Vegan Cookbook

By Kiersten | Last Updated: September 12, 2016

Tofu Feta

Why We Love This Recipe

Crumble it on a salad, add it to a mezze platter, use it as a pizza topping, tuck it into a pita with falafel—there are so many possibilities for this tangy, salty vegan version of feta.

About The Little Vegan Cookbook

The Little Vegan Cookbook: 500 of the Best Vegan Recipes Ever is, as its name suggests, a little cookbook—but it’s a little cookbook packed to the gills with vegan recipes compiled from several vegan cookbooks and authors. This book has a little bit of everything, from vegan staples like cashew cream to unique recipes that will inspire you to get into the kitchen. (Bulgogi-Style Tofu? Yes please!)

Some of our favorite recipes include:

  • Compassionate Calamari
  • Jamaican Jerk Tempeh Skewers
  • Cherry Vanilla Bean Pancakes
  • Mango Basil Wraps
  • Triple Mushroom White Lasagna
  • Chocolate Hazelnut Brownie Cheesecake
  • Chocolate Salted Caramels
  • Tu-Not Salad

Purchase This Book

The Little Vegan Cookbook: 500 of the Best Vegan Recipes Ever is available on

Go to Tofu Feta recipe


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Tofu Feta


10 servings


  • 1 block (1 pound, or 454 g) extra-firm tofu, drained and pressed to remove any extra water
  • 3 tablespoons (45 ml) apple cider vinegar
  • 3 tablespoons (45 ml) Kalamata or other olive juice (from a jar of olives packed in water,not oil)
  • 6 tablespoons (90 ml) lemon juice
  • 2 to 3 teaspoons (10 to 15 g) salt
Print recipe


  1. The night before, freeze the pressed tofu overnight in a freezer-safe plastic bag.
  2. The next day, let the frozen tofu thaw for about 4 hours, and then press it again to remove any moisture. Crumble into ½-inch (1.3 cm) chunks into a medium bowl. In a separate small bowl,
  3. whisk together the vinegar, olive juice, lemon juice, and 2 teaspoons (10 g) of the salt.
  4. Drizzle the mixture over the tofu and stir to combine. Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer. Add the remaining 1 teaspoon (5 g) salt, if using. Store in an airtight container for up to 1 week.

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