This simple vegan feta cheese is bursting with authentic feta flavor and super easy to make with a block of firm tofu! It tastes surprisingly similar to feta made from dairy, yet since it’s made with tofu, it gives you added protein for a satisfying meal. Keep it in the fridge ready to crumble on salads, pasta, or in some vegan Spanakopita!
Did you love the taste of feta crumbled on your salad or pasta? You can have that taste again with this vegan feta cheese made from tofu and a few simple ingredients!
You’ll love this tofu feta because it’s…
- simply delicious with an authentic cheesy taste!
- packed with protein.
- easy to make in minutes.
What you will need to make tofu feta:
- Tofu – for the base of your cheese. Firm or extra-firm water-packed tofu work the best.
- Nutritional Yeast – for a cheesy flavor. This is a yellow flaky powder that you can find at most health food stores or large supermarkets. Don’t confuse it with brewer’s yeast, you need to use nutritional yeast for a cheesy flavor.
- Apple Cider Vinegar – for acidity and flavor.
- Lemon Juice – for a tangy flavor.
- Miso – for a salty cheesy flavor. (Optional – it gives it a nice flavor, but if you don’t have any, it’s still good without it.)
- Salt – for the salty flavor of feta. Traditional feta is very salty. If you don’t like things too salty you can reduce the salt.
- Garlic Powder – for flavor.
- Oregano – for flavor.
How do I make homemade vegan feta?
- Drain and press your tofu to get all of the excess liquid out of it. (This will take about 10 minutes.)
- While the tofu is pressing, make a marinade. Add water, nutritional yeast, apple cider vinegar, lemon juice, miso, salt, and spices to a dish and give it all a stir with a fork. I like to use a shallow container so there is more surface area for the tofu to absorb the marinade.
- Cut your pressed tofu into cubes (or simply crumble it) add it to the marinade and flip it with a spatula until it is well coated.
- Allow your tofu feta to sit in the fridge for at least an hour to let the tofu soak up the flavors. (It will taste even better if sits overnight.)
What type of tofu should I use for the vegan feta?
Make sure that you use the firm or extra firm water-packed tofu. The soft tofu or the silken tofu that comes in little cardboard boxes it too soft and will fall apart. The high protein tofu that is really dense and comes vacuumed sealed is too firm and doesn’t’ give the soft texture that emulates real feta.
Should I add herbs to my tofu feta?
Herbs add a nice flavor to this feta. I like to add about 1 tsp of dry herbs like oregano or Italian herbs mix. However, classic feta doesn’t have herbs and it just a salty cheese with a slight bite. So if you want it to have a more classic taste, leave the herbs out. I like the herbs in the Greek pasta salad, but I leave them out when I make my beetroot salad because those flavors would clash with the fresh mint.
How do I use this vegan feta?
Use this tofu feta like you would any other feta cheese. My favorite way to use it is to sprinkle it over Vegan Greek Salad.
… or in a vegan beet salad!
… or use it to make delicious vegan Spanokpita!
… or try this vegan feta in these Addicting Feta Stuffed Grilled Tomatoes from Sustainable Cooks!
It’s also delicious as a pizza topping!
My kids love it plain right out of the container. (They actually kept eating it before it was done and I could do the photoshoot so I ended up making it 3 times before I finally got fending them off to take the pictures).
Be sure to follow me on Instagram or Pinterest for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
A recipe for homemade vegan feta cheese made from tofu.
- 2 tbsp warm water
- 1 tsp white miso (optional, but recommended)
- 2 tbsp light olive oil or other neutral-flavored oil
- 1 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- 1 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 tsp oregano (optional)
- 1 lb firm tofu
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Drain and press your tofu to get all of the excess liquid out of it. (This will take about 10 minutes.)
-
While the tofu is pressing, make a marinade. Add water, nutritional yeast, apple cider vinegar, lemon juice, miso, salt, and spices to a dish and give it all a stir with a fork. I like to use a shallow container so there is more surface area for the tofu to absorb the marinade.
-
Cut your pressed tofu into cubes (or simply crumble it) add it to the marinade and flip it with a spatula until it is well coated.
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Allow your tofu feta to sit in the fridge for at least an hour to let the tofu soak up the flavors. (It will taste even better if sits overnight.)
- Let the tofu marinate for at least an hour to soak up the flavor.
- Keep the feta in the fridge in a sealed container for up to 3 days.
- For a tangier feta double the apple cider vinegar and lemon juice.
*This recipe was originally published on June 8, 2018. It was updated on June 29, 2020, to include new images and more detailed recipe instructions.
