Use a tofu press or wrap in cheesecloth and weight it for at least 30 minutes to remove excess moisture, allowing the tofu to absorb the marinade flavors more effectively.

Let your pressed tofu marinate in the vinegar and lemon juice mixture for at least 4 hours, or preferably overnight, to develop deep, authentic feta-like tanginess.

Cut the tofu into small cubes (½-inch) before marinating rather than after, increasing surface area exposure and ensuring even flavor penetration throughout each piece.

Taste and adjust your ratio of apple cider vinegar to lemon juice—use slightly more vinegar for tangier results, but ensure the mixture doesn't become overly acidic and mask the delicate tofu flavor.

Keep your vegan feta submerged in its marinade in an airtight container for up to two weeks, as the tofu will continue absorbing flavor while the liquid prevents oxidation and maintains texture.