Marinated in a tangy mix of plant milk, miso, lemon juice, and Italian herbs, this Vegan Tofu Feta Cheese tastes creamy and bright, just like the real thing! It’s the ultimate salad topping and even makes for a great snack.
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Why You'll Love This Recipe
That is until I tried Vegan Tofu Feta Cheese for the first time! Who knew marinating bite-sized tofu cubes in dairy-free milk, miso, vinegar, lemon juice, and a few seasonings could create such a realistic and healthy substitute?
Every bite is salty, briny, and tangy, just like the classic! I love to crumble this easy vegan cheese on top of salads, grain bowls, soups, and more. It’s the ultimate recipe you can whip up in just 10 minutes and keep in your fridge at all times.
This vegan tofu feta recipe is:
- Easy to make. With just 10 ingredients (most of which are already in your pantry) and about 5 minutes of active time, you can have this delicious vegan feta substitute ready to enjoy.
- Healthier than regular feta. Classic feta cheese is lower in calories than a lot of other dairy cheeses but is way higher in sodium. Not so with my vegan-ized cheese! Tofu is a really healthy food that’s also extremely versatile. When you use it to make this vegan feta, you’ll be happy to know that your "cheese" is high in protein, calcium, and iron, and low in calories and sodium.
- Meal-prep friendly. Make a batch of this vegan tofu feta to add flavor to your meals all week long! One batch will last for about a week in the fridge.
So, the real question is: What does vegan feta taste like? Turns out, the taste is very similar to the classic dairy cheese, and because it’s made with tofu instead of nuts or dairy, the texture is much lighter. In short, you're going to want to make some.
Ingredients & Substitutions
What is vegan feta made from? Mostly tofu! That’s right, this feta cheese substitute is made from tofu and a handful of seasonings. All it takes are a few simple ingredients:
- Tofu - You must use extra firm tofu. Medium or soft tofu will be way too crumbly and will fall apart! Plus, the extra firm has a realistic texture that’s very similar to real feta.
- Dairy-Free Milk - I used almond milk but you can use any plant milk you like. Just make sure it’s unsweetened and unflavored!
- White Miso - Also known as "shiro miso," this ingredient gives the cheese a tangy umami flavor. Don't worry if you have lots leftover; miso paste will last indefinitely in the fridge.
- Apple Cider Vinegar - This is what gives the vegan feta its classic tangy flavor. For the most probiotic benefit, choose a raw vinegar that still has the "mother."
- Lemon Juice - Again, acid adds a nice tangy brightness to the cheese. It also helps cut through the seasonings and miso. For the best flavor, opt for fresh lemon juice.
- Seasonings - A mix of nutritional yeast, Italian seasonings, salt and pepper, and garlic powder give the feta cheesy, herby, and savory flavors.
How to make vegan tofu feta cheese
It couldn’t be easier to make your own vegan feta cheese. The hardest part is having patience! Here’s how it’s done:
Step 1: Prepare the tofu: Cut your brick of tofu into bite-sized pieces and place them in a container.
Step 2: Make the marinade: Stir all of the marinade ingredients together in a bowl.
Step 3: Marinate the tofu: Pour the marinade over the tofu in the container (it should be fully covered). Place it in the fridge overnight.
Step 4: Serve: When it’s done marinating, feel free to sprinkle the crumbled tofu feta over salads, pasta, or enjoy it as a snack!
Serving Suggestions
This crumbly vegan feta cheese is an essential part of Mediterranean cuisine, as it adds a nice briny, salty pop of flavor to Greek salad, soups, and roasted vegetables.
I always have a jar in my fridge to top pasta salad, lentil salad, or falafel bowls for lunch. It even goes well on tofu scramble for breakfast or paired with olives, fresh veggies, bread, and crackers on a vegan cheese plate.
Variations
Here at V Nutrition and Wellness we know that taste is subjective. As such, I always like to include ways for you to customize each recipe to your own liking. Here are a few ideas to make this vegan tofu feta cheese your own:
- Change the seasonings. Instead of opting for Italian seasoning (or oregano), opt for another Mediterranean spice blend like za'atar or Greek seasoning instead.
- Add some heat. If you're a freak for spicy foods like we are, try adding in about ½ teaspoon of red pepper flakes. The added heat balances nicely against the creamy richness of the vegan feta.
- Leave it whole. Instead of making tiny cubes of vegan feta crumbles, leave the block of tofu intact. Once the marinating is done, you can use fat slices to add a bunch of flavor in one go!
Expert Tips & Tricks
Making this simple vegan tofu feta cheese is pretty darn easy. That said, I have a few extra tips to share:
- Don't rush the marination process. Tofu doesn't really taste like much on its own, so make sure you give it plenty of time to soak up all the tasty Mediterranean flavors in the marinade.
- Only use extra-firm tofu. If you want the right mouthfeel, this is the only way to go.
- Press the tofu first. Think of tofu like a sponge. Pressing tofu removes any excess liquid, which leaves more space for the tofu to soak up the marinade!
FAQs
The longer it marinates, the tastier the feta will be! Keep the tofu covered in the feta marinade in the fridge overnight or for at least 6 to 8 hours before serving.
Pressing the tofu beforehand will remove all of the excess liquid and help the tofu soak up the marinade and become as flavorful as possible. You can press the tofu using a tofu press or wrap it in a clean dish towel and place a heavy book or two on top.
The tofu in the marinade will last in the fridge for about 5 days.
No, this isn’t a melting cheese, unlike my vegan mozzarella cheese. It’s better suited as a salad or pasta topping!
More Vegan Cheese Recipes
Still craving everything cheesy? I feel you. Here are some of my favorite plant-based cheese substitutes:
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Vegan Tofu Feta
Ingredients
- 1 14 oz block extra firm tofu drained and then pressed for at least 15 minutes
- ¼ cup unsweetened almond milk
- 1 TB organic white miso
- ½ cup apple cider vinegar
- 1 TB lemon juice
- 2 TB nutritional yeast
- ½ teaspoon garlic powder
- 1 TB Italian seasoning or oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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.
Notes
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Cyndi says
I am extremely allergic to almonds, is it ok to use soymilk. I'm actually surprised that soymilk isn't used seeing as tofu is soy. Is there a reason for the almond? Will it make it mushy is that the reason?
Mary Ellen says
Hi Cyndi, honestly the reason I use almond milk is that I usually have almond milk in the fridge. I haven't tried it with soy milk but I would think it should be okay. If you do give it a try, please let me know how it turns out.
Alla says
This looks great. Do you have a good method of pressing tofu? I tend to crumble it from too much pressure. Thanks
Mary Ellen says
Hi Alla! I use a tofu press like TofuXprss or EZ tofu press so the tofu usually stays together with one of those. Before I got a press, I'd use a plate above and below the tofu and then put some cans on top of the plate. I use the extra firm tofu so as long as it's not extremely heavy the extra firm should stay in one piece. My medium or regular firm tofu did split which can be so annoying - maybe try one or two cans to start.
I hope you enjoy if you get a chance to try it. 🙂
Traci says
You have changed how I eat my salads forever!
This is a wonderful recipe. I had to omit the salt but it didn't hurt it one bit. This is very easy! The hard part is waiting for it to marinade.
Thank you!
Mary Ellen says
I'm so glad you like it Traci! It's been my go to on salads lately too. 😊 And thanks so much for letting me know!
Kari @ bite-sized thoughts says
Wha a delicious way to prep tofu - and so versatile too.
Mary Ellen says
Thanks Kari!
Sarah De la Cruz says
Ok, well feta has always been a favorite of mine! And I make a tofu feta too1 So delicious!
Julie @ Running in a Skirt says
This looks incredible!!!
Christine @ Run Plant Based says
This is such a great recipe, perfect for salads. Can't wait to try, thanks!
Rosemary Erickson says
Looks great...you are missing the protein in the nutrition values 😉
Mary Ellen says
Hi Rosemary - thanks so much! Oh, nice catch - I've updated the protein now!
Jenn says
I can't wait to try this! I really do miss feta. This looks GOOD!
Mary Ellen says
Thanks Jenn!
Sarah McMinn says
I can't wait to try this! I have been in search of a good feta recipe for years and this one looks like it might be exactly what I'm looking for! Thanks!
Mary Ellen says
Thanks so much Sarah! I hope you enjoy!
johanna @ green gourmet giraffe says
I know what you mean about feta - it is not something I was ever that keen on but some dishes demand it. I tried a vegan feta this year and it was so soft that I was not impressed - I notice you have an extra firm tofu and I think this might work for me better! though mine did bake up into muffins well. The miso sounds like an interesting addition.
Mary Ellen says
Yes, some dishes totally benefit from the feta. The extra firm does work well, I think it holds up a little better.
kimmythevegan says
Great minds think alike! I totally posted a tofu feta recipe today. Completely different, so I'm intrigued by your miso version. Sounds totally delicious! Can't wait to try it out =)
Mary Ellen says
We're tofu feta twins! I need to try yours too. It looks really good!
Amy Katz from Veggies Save The Day says
I hear ya on the smell! I never would have thought to use non-dairy milk in the marinade. Such a great idea!
Mary Ellen says
Oh good, I was wondering if anyone else felt the same way on the smell! I wouldn't have either but the waitress really helped me out!
Becky Striepe says
Oh wow! This looks so easy! I need to try it.
Mary Ellen says
Thanks Becky - it's so easy to make - the hard part is waiting for it to marinate!