This vegan feta cheese recipe is incredibly easy to make and creates a salty, crumbly dairy free feta alternative. It’s made with tofu marinated in a flavorful liquid and can be ready to eat in as little as 1 hour.
Tofu feta is perfect to serve on a Greek salad, a wrap or pasta dish. It’ll add a tasty boost of plant-based protein to whatever you like! This feta won’t melt and is meant to be served cold.
Skill: Easy | Time: 60 min | Servings: 4
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Is Feta Cheese Vegan?
Traditional feta cheese is made with goat’s milk. In North America, most feta is made with cow’s milk. Regardless of the dairy source, feta cheese is not vegan.
There are many ways to create vegan feta cheese, but the easiest option that’s delicious, nutritious and cost-effective is to marinate tofu! It’s my preferred way to prepare this salty classic!
Ingredients and Substitutions for Tofu Feta
Ingredients for this recipe are all staples in my vegan kitchen and should be available at most grocery stores. They include:
- Tofu: The base of this recipe is extra-firm tofu. Tofu that I buy doesn’t need to be pressed, but if you typically press your tofu, start by doing that! Any type of tofu could work, depending on the texture you want for your feta (I like a firm, crumbly texture so use extra-firm).
- Plant-based milk: The marinade needs to evenly coat your tofu and the best way to add enough volume is with plant-based milk. I buy soy milk, but any unsweetened, unflavored plant-based milk should work. You could also use water, but milk adds extra flavor and creaminess to the recipe.
- Lemon juice: For fresh flavor and acidity in the tofu marinade, lemon juice is a great addition.
- Apple cider vinegar: Feta cheese has some tangy flavor, so vinegar helps replicate that taste. Other types of light vinegar should work too, with slightly differing flavors (ex. white, white wine, rice).
- Nutritional yeast: For some cheesy, dairy-like flavor, nutritional yeast is a must in pretty much any vegan cheese recipe!
- Salt: Feta is sold in brine, which is essentially very salty water. As salt is a major flavor in feta, your vegan version should also pack in that classic salty flavor. Although there’s quite a bit of salt in this recipe, your tofu won’t absorb all of it and you’ll discard the salted marinade.
- Dry oregano and garlic powder: Both ingredients are optional but add a great depth of flavor to the feta. Dry basil and/ or onion powder are great alternatives!
How to Make Vegan Feta: Instructions, Video Tutorial and Tips
This recipe couldn’t be easier to prepare. It takes some time for the tofu to marinate, but you don’t have to do anything during that time, so enjoy!
Step 1: Prep Tofu
If you typically press your tofu, start with that. Pressed tofu absorbs marinade more readily, but I skip this step because the tofu I buy doesn’t need pressing.
Cut your tofu into cubes. The smaller the cubes, the quicker the tofu will marinate. If you’re short on time, cut the tofu smaller.
Add these tofu cubes to a container with a tight-fitting lid along with all the other ingredients. Place the lid on your container and shake until thoroughly mixed; stop when all the tofu pieces are well-coated.
Step 2: Marinade and Serve
Refrigerate the container of tofu for at least 45 minutes, but overnight is best (or make it in the morning and serve for dinner).
Marinade the tofu until ready to serve. When serving, use a slotted spoon or fork to pull out tofu cubes and leave the marinade in the container.
Don’t discard the marinade until all the feta is eaten.
How to Serve this Recipe: Create a Balanced Vegan Meal
This recipe provides plant-based protein, healthy fats and lots of flavor to whatever you pair it with! For a balanced meal, add plenty of veggies or fruits along with a source of healthy carbohydrates (typically from a whole grain or starchy vegetable).
If you’re making this recipe to pair with Greek salad, the salad can easily provide loads of tasty, colorful vegetables. Add some chickpeas or serve with pita bread on the side for some carbohydrates. You could also make a tasty Greek pasta salad!
You can also serve this recipe in a wrap or on top of cold pasta dishes to boost the flavor and protein content of those meals.
How to Store this Recipe
Refrigerate leftover tofu feta in its marinade. This should last up to 5 days. Once all the feta is eaten, then discard excess marinade.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Vegan Recipes with 10 Ingredients or Less
Vegan Feta Cheese (Tofu Feta)
Equipment
- Cutting Board
- Knife
- Container with tight-fitting lid
- Measuring cups and spoons
Ingredients
- 350 g extra firm tofu
- ½ C soy milk
- 4 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 ½ tbsp nutritional yeast
- 2 tsp salt
- 1 tsp dry oregano
- ½ tsp garlic powder
Instructions
Step 1: Prep Tofu
- If you typically press your tofu, start with that.
- Cut tofu into cubes (smaller cubes marinate faster) and add to container.
- Add the remaining ingredients to your tofu, then place a lid on the container.
- Shake well until the marinade ingredients are evenly mixed and coat all tofu cubes.
Step 2: Marinade and Serve
- Refrigerate the container and allow to marinate for at least 45 minutes; overnight is best.
- Remove tofu cubes from the marinade liquid as needed to serve, discarding the marinade only after all the feta is eaten (refrigerate leftover feta in the marinade).
Vegan Greek Dressing Recipe (Dairy Free)
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