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.
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!
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.
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!
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!
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Vegan Tofu Feta
- 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.
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 confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen's recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.