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!
❤️ Why you'll love this recipe
- It's simply delicious with an authentic cheesy taste!
- Vegan feta is packed with protein.
- It's easy to make in minutes.
🧾 Ingredients and substitutions
- 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.
- 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.)
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.
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 not in sweeter dishes.
🥗 Serving suggestions
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 use it to make delicious vegan Spanakopita!
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).
Store your tofu feta in a sealed container in the fridge for up to 5 days. I don't recommend freezing it because it will change the texture of the tofu.
🧀 More vegan cheese recipes
- Healthy Veggie Cheese Sauce
- Vegan Pepper Jack
- Vegan Blue Cheese
- Melty Vegan Mozzarella
- Vegan Cream Cheese
- Vegan Halloumi Cheese
📌 Be sure to follow me on Pinterest for new vegan recipes!
A recipe for homemade vegan feta cheese made from tofu.
- 2 tablespoons warm water
- 1 teaspoon white miso (optional, but recommended)
- 2 tablespoons light olive oil or other neutral-flavored oil
- 1 tablespoon nutritional yeast
- 1 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano or Italian seasoning mix (optional)
- 1 (14 oz) package firm tofu
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, miso, olive oil, nutritional yeast, apple cider vinegar, lemon juice, salt, garlic powder, and oregano 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.)
- 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.
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