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A round, white ramekin has been filled with small cubes of a vegan herbed tofu feta cheese.
5 from 3 votes

Herbed Tofu Feta Cheese

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating time 4 hours
Total Time: 4 hours 15 minutes
Yields: 6 servings


  • 15 ounces extra firm tofu (pressed gently to remove excess moisture)
  • 3 tablespoons white miso
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons red wine vinegar
  • 1/4 cup water
  • 1 small clove garlic, finely minced (optional)
  • 2 tablespoons nutritional yeast (heaping)
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano (or two tablespoons fresh oregano leaves)


  • Cut the tofu into 1-inch cubes (or smaller, 1/2-inch cubes if you prefer).
  • In a mixing bowl, whisk together the miso, lemon juice, and vinegar; you'll have a thick, smooth paste. Add the water and whisk till smooth, then whisk in the garlic, nutritional yeast, salt, pepper, and oregano. 
  • Place the cubed tofu in an airtight container (preferably one that's wide enough to allow tofu to rest in a single or double layer) and pour the marinade over the tofu. Shake to distribute the marinade over the tofu, then cover the container and transfer it to the fridge for at least 4 hours, but preferably overnight. The tofu will become more flavorful as it marinates. Serve with salad, pasta, in a grain bowl, or however you’d normally enjoy feta cheese!