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    Home » Recipes » Vegan Cheese

    Published: Jul 25, 2017 · Modified: Mar 21, 2022 by Mary Ellen · THIS POST MAY CONTAIN AFFILIATE LINKS · AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    Vegan Tofu Feta Cheese

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    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.

    french spring-loaded mason jar filled with vegan tofu feta cheese.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How to make vegan tofu feta cheese
    • Serving Suggestions
    • Variations
    • Expert Tips & Tricks
    • FAQs
    • More Vegan Cheese Recipes 
    • 📖 Recipe
    • 💬 Reviews

    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:

    vegan tofu feta cheese ingredients as an infographic.
    • 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.

    tofu cut into cubes on wooden cutting board.

    Step 2: Make the marinade: Stir all of the marinade ingredients together in a bowl.

    side by side images of bowls of feta marinade before and after mixing.

    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.

    marinating tofu feta in glass bowl.

    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!
    overhead shot of a jar of Tofu Feta on a table with a bunch of parsley to the side.

    FAQs

    How long does tofu need to marinate?

    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.

    Do I have to press the tofu?

    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.

    How long does tofu feta last?

    The tofu in the marinade will last in the fridge for about 5 days.

    Does vegan feta melt?

    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:

    • Vegan Cashew Queso
    • Easy Vegan Cheese Ball
    • Vegan Mozzarella Cheese
    • Vegan Nacho Cheese Sauce

    If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!

    📖 Recipe

    Vegan Tofu Feta

    Author: Mary Ellen Valverde | VNutrition
    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.
    5 from 4 votes
    Print Recipe Pin Recipe SaveSaved!
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    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer
    Cuisine American
    Servings 5
    Calories 121 kcal
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    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 info includes the marinating mixture. Calories etc will be a little less if you're not ingesting the mixture as well. 

    Nutrition

    Calories: 121kcalCarbohydrates: 9gProtein: 9.5gFat: 5gFiber: 5gCalcium: 170mgIron: 1.8mg

    PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.

    Mary Ellen

    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. 

    More Vegan Cheese Recipes

    • Vegan Cashew Alfredo Sauce (gluten-free)
    • Vegan Butternut Squash Mac and Cheese
    • Ultimate Vegan Cheese Recipes
    • Vegan Cashew Mac and Cheese
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    Comments

    1. Cyndi says

      June 16, 2019 at 10:10 pm

      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?

      Reply
      • Mary Ellen says

        June 17, 2019 at 8:46 am

        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.

        Reply
    2. Alla says

      April 30, 2018 at 11:00 pm

      This looks great. Do you have a good method of pressing tofu? I tend to crumble it from too much pressure. Thanks

      Reply
      • Mary Ellen says

        May 01, 2018 at 8:05 am

        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. 🙂

        Reply
    3. Traci says

      August 14, 2017 at 6:05 pm

      5 stars
      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!

      Reply
      • Mary Ellen says

        August 14, 2017 at 6:12 pm

        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!

        Reply
    4. Kari @ bite-sized thoughts says

      July 31, 2017 at 6:21 am

      Wha a delicious way to prep tofu - and so versatile too.

      Reply
      • Mary Ellen says

        July 31, 2017 at 8:26 am

        Thanks Kari!

        Reply
    5. Sarah De la Cruz says

      July 29, 2017 at 2:32 am

      Ok, well feta has always been a favorite of mine! And I make a tofu feta too1 So delicious!

      Reply
    6. Julie @ Running in a Skirt says

      July 28, 2017 at 8:52 am

      This looks incredible!!!

      Reply
    7. Christine @ Run Plant Based says

      July 27, 2017 at 11:38 pm

      This is such a great recipe, perfect for salads. Can't wait to try, thanks!

      Reply
    8. Rosemary Erickson says

      July 27, 2017 at 10:06 am

      Looks great...you are missing the protein in the nutrition values 😉

      Reply
      • Mary Ellen says

        July 27, 2017 at 10:27 am

        Hi Rosemary - thanks so much! Oh, nice catch - I've updated the protein now!

        Reply
    9. Jenn says

      July 26, 2017 at 1:00 pm

      I can't wait to try this! I really do miss feta. This looks GOOD!

      Reply
      • Mary Ellen says

        July 27, 2017 at 10:24 am

        Thanks Jenn!

        Reply
    10. Sarah McMinn says

      July 26, 2017 at 10:29 am

      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!

      Reply
      • Mary Ellen says

        July 27, 2017 at 10:24 am

        Thanks so much Sarah! I hope you enjoy!

        Reply
    11. johanna @ green gourmet giraffe says

      July 26, 2017 at 4:39 am

      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.

      Reply
      • Mary Ellen says

        July 26, 2017 at 8:18 am

        Yes, some dishes totally benefit from the feta. The extra firm does work well, I think it holds up a little better.

        Reply
    12. kimmythevegan says

      July 25, 2017 at 2:22 pm

      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 =)

      Reply
      • Mary Ellen says

        July 26, 2017 at 8:17 am

        We're tofu feta twins! I need to try yours too. It looks really good!

        Reply
    13. Amy Katz from Veggies Save The Day says

      July 25, 2017 at 11:53 am

      5 stars
      I hear ya on the smell! I never would have thought to use non-dairy milk in the marinade. Such a great idea!

      Reply
      • Mary Ellen says

        July 26, 2017 at 8:16 am

        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!

        Reply
    14. Becky Striepe says

      July 25, 2017 at 8:21 am

      5 stars
      Oh wow! This looks so easy! I need to try it.

      Reply
      • Mary Ellen says

        July 26, 2017 at 8:16 am

        Thanks Becky - it's so easy to make - the hard part is waiting for it to marinate!

        Reply

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