About the Recipe
If you love the briny, bold flavor of feta but want a dairy-free option, this marinated tofu is for you! With lemon, garlic, and herbs, it’s a plant-based twist that’s just as flavorful and versatile. Serve it over salads, grain bowls, or enjoy it as a protein-packed snack on its own.
Ingredients
16 oz extra firm tofu
⅓ cup white wine vinegar
1 tablespoon lemon juice
Zest from 1 lemon
1 tablespoon nutritional yeast
½ teaspoon sea salt
1 large garlic clove, minced
1 teaspoon dried oregano
1 teaspoon sumac
¼ teaspoon red pepper flakes
½ cup olive oil
1 garlic clove, cut in larger pieces
Preparation
Prepare the tofu
Press method: Use a tofu press for 1 hour to remove water.
Boil method: Cut tofu into cubes and simmer in boiling water for 10 minutes. Drain and dry.
Make the marinade
In a medium bowl, whisk together vinegar, lemon juice, zest, garlic, nutritional yeast, salt, oregano, sumac, and red pepper flakes.
Combine
Add tofu cubes to the marinade and mix. Add the larger garlic pieces and 2 tbsp of olive oil. Toss to coat.
Chill
Cover and refrigerate for at least 4 hours, ideally overnight.
Serve & Store
Enjoy with fresh tomatoes, in a salad, or grain bowl.
Store in a jar with leftover marinade and pour the rest of the olive oil on top. Keep refrigerated up to 1 week.
