5 from 3 votes
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Vegan Tofu Feta

Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 121.4 kcal
Author Mary Ellen

Ingredients

  • 1 14 oz block extra firm tofu drained and then pressed for at least 15 minutes
  • 1/4 cup unsweetened almond milk
  • 1 TB organic white miso
  • 1/2 cup apple cider vinegar
  • 1 TB lemon juice
  • 2 TB nutritional yeast
  • 1/2 tsp garlic powder
  • 1 TB Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Mix all of the ingredients in a bowl except for the tofu.

  2. Cut tofu into small bite size pieces and place in a glass container large enough for the tofu to be fully covered by the mixture.

  3. Pour mixture over tofu, cover, and place in refrigerator overnight (or for at least 6-8 hours). The longer the tofu sits in the mixture, the tastier the feta will be.

  4. Tofu will last in the fridge about 5 days the tofu is kept in the liquid. 

Recipe Notes

Nutrition info includes the marinating mixture. Calories etc will be a little less if you're not ingesting the mixture as well. 

Nutrition Facts
Vegan Tofu Feta
Amount Per Serving
Calories 121.4 Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Carbohydrates 9g3%
Fiber 5g21%
Protein 9.5g19%
Calcium 170mg17%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.