Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese

Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese

Before going plant-based I had a cheese obsession as I’m sure most others do as well. I could snack on cheese at any moment and be so satisfied. Although feta cheese was never my favorite. I would always use it in my Mediterranean dishes like Greek salads or wraps but I could never get past the odor. Especially knowing that it was a fungus! Bleh! No thank you.

One of the biggest pros of eating plant based is no dead animal ingredients which means no bad odors. I saw an ad for a vegan restaurant and it was based in California {i think} which is no where near me. So I had to replicate what I saw. So this happened! Mediterranean Oregano Tofu Feta NO Cheese! Yessss! I just did that! I think I found a new favorite snack! You can eat this recipe as is for a similar snack when compared to fresh “Mozzarella” or you can crumble the cubes when ready to use as a “Feta” replacement! Get creative!

So for all of you that were hesitant to eat “regular schmegular” Feta cheese for whatever reason, give this vegan option a chance!

Try one of my other Greek-Inspired Recipes:

Vegan Greek Pastitsio

Vegan Greek Moussaka

Greek Salad with Tofu “Feta” and Homemade Dressing

Greek Inspired Salad Dressing

Vegan Creamy Tzatziki Sauce 

Vegan Seitan Mock “Meat”

Vegan Greek Inspired Seitan Gyros 

Vegan Greek Roasted “Lamb” with Herbed Vegetables 


To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.

Next, cut the tofu block lengthwise into 6 even pieces.

Then cut the strips in 3 even strips lengthwise again and then width wise to make little cubes.

Transfer the bite-sized tofu cubes to a small glass container {that can be covered} and set aside.

 

Preparing the Marinade

Now, you need to prepare the Mediterranean “marinade”.

Add ½ cup apple cider vinegar, ½ cup spring water, ¼ cup lemon juice and 1 tablespoon dried oregano to a small bowl.

Then, add in 2 tablespoons nutritional yeast and a ½ teaspoon each garlic powder and onion salt to the marinade and whisk it together.

Finally, pour the sauce over the chopped tofu cubes, cover and put in the refrigerator to chill at least 4-6 hours.

This recipe tastes better two days later so the tofu sets and absorbs in the marinade.

You could also crumble the “Feta” using a fork as if you were making tofu scramble.

This recipe doesn’t last more than a couple days but I would use it up within 1-2 weeks for best results.

Print Recipe
Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese
This recipe has a dual use either use it as is for fresh “Mozzarella” cubes as a snack or crumble it up like “Feta” for use on a gyro or wrap! Either way it hits the spot!
Course Other
Prep Time 5 minutes {Tofu pressing & Chilling not included}
Servings
cup
Ingredients
For the Marinade:
Course Other
Prep Time 5 minutes {Tofu pressing & Chilling not included}
Servings
cup
Ingredients
For the Marinade:
Instructions
  1. To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
  2. Next, cut the tofu block lengthwise into 6 even pieces. Then cut the strips in 3 even strips lengthwise again and then width wise to make little cubes.
  3. Transfer the bite-sized tofu cubes to a small glass container {that can be covered} and set aside.
Preparing the Marinade:
  1. Add ½ cup apple cider vinegar, ½ cup spring water, ¼ cup lemon juice and 1 tablespoon dried oregano small bowl.
  2. Then, add in 2 tablespoons nutritional yeast and a ½ teaspoon each garlic powder and onion salt to the marinade and whisk it together.
  3. Finally, pour the sauce over the chopped tofu cubes, cover and put in the refrigerator to chill at least 24-48 hours.
  4. You could also crumble the “Feta” using a fork as if you were making tofu scramble.
  5. This recipe tastes better two days later so the tofu sets and absorbs in the marinade.
  6. This recipe doesn’t last more than a couple days but I would use it up within 1-2 weeks for best results.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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