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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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.
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy 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. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.