Tofu Feta (Vegan Feta Cheese) is easy to make using cubed tofu and an herbaceous Greek-style brine. It’s soft and crumbly just like real feta and bursting with classic Mediterranean flavors. Use it after a few hours on salads, in wraps, and more!
Did you know that you can make realistic Greek-style Tofu Feta using a brick of tofu and a handful of pantry staple ingredients? It’s true! This vegan feta recipe is easy to make in less than 10 minutes and always turns out tasting cheesy, briny, and salty!
There are two components to this tofu feta recipe:
- Pressed and cubed extra firm tofu;
- And a tangy brine made from vinegar, lemon juice, and herbs.
The tofu sits in the vibrant, Mediterranean-flavored brine for 12 to 48 hours before it’s ready to be used. The finished result is a little crumbly, soft, and tastes just like a classic salty feta cheese.
Use it anytime your meals could use an extra burst of flavor. It’s especially delicious in vegan Greek salads and gyro wraps, and even fits in vegan pasta salad, Mexican corn salad, watermelon and feta salad, and so much more!
Jump to:
Ingredients you need
- Extra firm tofu - Only firm or extra firm tofu will work for this recipe. Regular feta is dry and crumbly, and firm tofu is best at replicating this texture.
- White vinegar - This is the base of the brine. White vinegar is best here but you could try using apple cider vinegar instead.
- Olive oil - Try not to skip it! Oil adds some fat into the brine, giving the tofu feta a rich flavor and soft texture.
- Lemon juice - Freshly squeezed is best.
- White miso paste - Or leave it out if you don’t have any at home.
- Dried herbs - A mix of nutritional yeast, fresh garlic, garlic salt, onion powder, and Italian seasonings work hard to help the cheese turn out tasting salty, cheesy, and herbaceous. Feel free to add red chili flakes for a little spice!
Pro tip: Add kalamata, green, or black olives in with the brine. It’s the best way to take this classic Mediterranean ingredient up a notch.
How to make tofu feta
Before you begin, press the brick of tofu in a few layers of paper towel or with a tofu press. This will remove any excess moisture, resulting in a well-seasoned and crumbly vegan feta!
Making dairy free feta cheese at home is easy:
- Make the Greek marinade: Whisk all of the tofu marinade ingredients together in a bowl.
- Marinate the tofu: Pour the marinade over the pressed and cubed tofu in a container. Stir to coat, then cover with a lid and leave it to marinate.
- Serve and enjoy: The tofu feta cheese is ready to eat after 12 hours (or let it marinate for 24-48 hours for the best results). Use it on Greek salads, grain bowls, or on a vegan charcuterie board and enjoy!
Adding olives to your batch of tofu feta? Toss them into the brine after the tofu is done marinating.
Tips for success
- Don’t skip the press! Pressed tofu contains less moisture, helping the texture firm up and soak in the flavors of the brine.
- Marinating time - The tofu should sit in the marinade for at least 12 hours before use. For the best results, let it marinate for 24 or 48 hours.
- Leftover marinade lying around? Re-use it for another batch! Just keep it in a sealed container in the fridge until you’re ready to make more feta.
Ways to use vegan feta cheese
- As a briny and tangy topping on vegan Greek salads.
- Stuff it into vegan gyros with homemade tzatziki.
- With olives, pita bread, crackers, and vegetables on a vegan charcuterie board.
- In a vegan watermelon feta salad.
- Topped on a sliced baguette or crackers with olives, red chili flakes, and sun dried tomatoes.
- In vegan pasta salad or quinoa salad.
- In this Mexican street corn salad.
- On the side or sprinkled on top of corn on the cob.
- Stirred into bright and creamy vegan pasta, like lemon asparagus pasta.
- As a topping on roasted Greek potatoes.
- On Greek-style flatbread pizzas.
Storing
Tofu feta will last for up to 1 week when stored in the brine. Keep the container covered and in the fridge to keep it fresher longer.
Want more vegan cheese recipes?
- The Best Vegan Parmesan Cheese
- Vegan Ricotta Cheese
- Best Vegan Mozzarella Cheese
- Easy Vegan Nacho Cheese Sauce
- Easy Vegan Cheese Ball
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Tofu Feta (Vegan Feta Cheese)
- Total Time: 30 minutes
- Yield: 8 Servings
- Diet: Vegan
Description
Tofu Feta (Vegan Feta Cheese) is easy to make using cubed tofu and an herbaceous Greek-style brine. It’s soft and crumbly just like real feta and bursting with classic Mediterranean flavors. Use it after a few hours on salads, in wraps, and more!
Ingredients
-
14 to 16 oz extra firm tofu or firm tofu, pressed
-
⅓ cup distilled white vinegar
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3 tablespoons fresh lemon juice
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2 tablespoons olive oil
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3 tablespoons white miso, I use shiro miso
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2 tablespoons nutritional yeast
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1 tablespoon finely chopped fresh garlic, packed
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2 teaspoons dried oregano
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1 teaspoon italian seasoning (or use more oregano)
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½ teaspoon table salt
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½ teaspoon onion powder
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¼ teaspoon garlic salt (not powder)
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¼ teaspoon dried dill
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Pinch of cracked black pepper
For a little heat add in some red Chili pepper flakes ½ teaspoon or so (love it)
Instructions
- Prepare tofu: Press tofu with tofu press or wrap in layers of paper towel or clean dish towel. Weigh down with a heavy object such as a cast iron frying pan with a couple tins of canned goods on top and press for at least 30 minutes. Cut into cubes (small or large) and add to a sealable container in a single layer if possible.
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Make marinade: Whisk all the tofu marinade ingredients in a bowl.
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Marinate tofu: Pour the marinade over the tofu so it is all coated. Cover and refrigerate tofu for at least 12 hours, preferably longer for best briny flavor -24 to 48 hrs
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Serve and Enjoy! Enjoy in a salad, wrap, pita, etc,.. or toss with olives as a delicious appetizer. For photos, tips, suggestions and more see above post and notes section.
Notes
For tofu feta with olives: once tofu is marinated (12 hours), toss with a cup of pitted black or Kalamata olives and a cup of green olives (pimento or garlic stuffed) and the marinade. Serve as an appetizer with sliced baguette, crackers, etc,.. Really delicious! (recommend adding red pepper flakes for this)
To store: Keeps in sealed container for up to a week in fridge.
- Prep Time: 30 Minutes
- Category: Snacks & Sides
- Method: mixing bowl
- Cuisine: Greek
Carol A McCollum
Wondering about the nutritional info: 1/8 of this recipe=150.7mg sodium. Sodium amts. of contents: Tofu 40mg, 3T miso 1980mg, nutritional yeast 60mg, 1/2tsp salt 1150mg, 1/4tsp garlic salt 300mg. Total sodium: 3530mg for whole recipe. Divide by 8 (8 servings)= 441mg sodium per 1/8 of this recipe.
Laura Driggers
This was phenomenal! I used red wine vinegar and cut my tofu into 1/4 in thick strips. I used it as a sandwhich topper to make TLT sandwiches - Tofu, Lettuce, and Tomato. It is amazing!
Verna
Awesome so glad you liked it Laura! Thank you for your feedback I am thrilled you enjoyed it. Your swaps sound wonderful. Feel free to leave a star rating- really helpful 🙂
Verna
Awesome so glad you liked it Laura! Thank you for your feedback I am thrilled you enjoyed it. Your swaps sound wonderful. Feel free to leave a star rating- really helpful 🙂
Laura
Done!
Verna
Aww thank you xo
Catherine
This tofu feta is unreal!! I finished the batch by myself in two days. SO good. This recipe is going to live on my fridge all summer, definitely a keeper!
Verna
Thank you so much Catherine, I am so happy you enjoyed it. Your review is so helpful!!
Jackie
This is sooooo good! I love the tangy, herby flavors!
Verna
I am thrilled you love it! Thanks so much for your feedback.
Rita
So good , Ben bettter the day after
Verna
Glad you enjoyed it. Thanks for your feedback!
Bryan
I’m looking forward to trying this vegan feta I always buy Violife cheese brand but this sounds delicious and intriguing Thanks a bunch! Looks like a good snacking cheese too.
Verna
Thanks so much, enjoy!