Vegan “feta”

If I were to add this “veganised” feta (aka marinated organic tofu) to a Greek salad without saying a word to my Greek friends, they would be easily fooled. I love eating it straight from the jar and pop it into just about anything!

Serves 4


zest and juice of 2 lemons

180 ml apple cider vinegar

2 tbsp olive oil

handfull of dill, finely chopped

3 cloves garlic, peeled and finely chopped

1 tsp salt

1 tsp dried oregano

400g organic tofu, drained and cubed

to make the vegan “feta”

Combine the marinade ingredients in a large jar and stir. Place the cubed tofu in the marinade, cover and chill in the fridge for at least 2 hours, ideally overnight. If stored in an airtight jar it should keep in the fridge for up to a month. Add to a greek salad or enjoy straight from the jar as a healthy protein snack.


Andy’s Sugar Safe® tips

Organic tofu is an excellent source of protein for vegans. It provides all nine of the essential amino acids we need for growth, repair and other bodily functions such as immunity. The bioavailability of the protein in tofu is good, with some studies suggesting it may even be comparable to animal protein. The isoflavones in soya are phytoestrogens, meaning they mimc a weak form of the hormone oestrogen in the body and some women find it helps with peri-menopausal symptoms such as poor mood and hot flushes.

More Recipes

Vegan gluten-free lasagna

Caramelised almonds

Vegan gluten-free cherry pie

Search Recipes, tips & nutritional insights

Find Andy Daly at one of London’s leading clinics.