This vegan Tofu Feta is a perfect snack on its own or to add to salads or sandwiches for some tangy flavor.
While I’ve always been a cheese freak (as you may have read in my Chipotle Queso post), feta was never one of my favorites. I always wanted to like feta but it never “spoke” to me like other cheeses did.
I’m not going to lie, it wasn’t so much the taste of the feta, I think the problem was the smell. Is anyone else with me on this?
All of my apprehensions with feta disappeared when I tried a vegan tofu feta from a restaurant in NYC. The taste was so good and the best part was that there was no smelliness that I’d come expect with regular feta.
Who would have guessed that a vegan cheese would have turned me on to loving feta?
Secrets of Vegan Tofu Feta
I asked the waitress how the restaurant made such a great tasting vegan cheese. She said people asked her that all the time and although she couldn’t give out the full recipe, she let me know about a few little secrets: they marinated it in some dairy-free milk, oregano, and miso.
I’ve been playing around with a tofu feta recipe based on those ingredients and I think I have come up with a tasty version of my own. I didn’t have oregano so I figured I’d try an Italian spices blend which seemed to work out well.
I also threw in some acidity for that feta tang and of course, some nutritional yeast because what vegan cheese doesn’t taste better with a little nooch?
I’m very excited about sharing this new vegan tofu feta cheese recipe with you! I hope you enjoy!
If you make this vegan tofu feta recipe, let me know what you think by ★ star rating it and leaving a comment below.
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- Mix all of the ingredients in a bowl except for the tofu.
- Cut tofu into small bite size pieces and place in a glass container large enough for the tofu to be fully covered by the mixture.
- Pour mixture over tofu, cover, and place in refrigerator overnight (or for at least 6-8 hours). The longer the tofu sits in the mixture, the tastier the feta will be.
- Tofu will last in the fridge about 5 days the tofu is kept in the liquid.
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.