This simple vegan feta cheese is bursting with authentic feta flavor and is 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!

A jar of vegan feta cheese made from tofu with cherry tomatoes and parsley around it.

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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! Plus it’s healthier than store-bought vegan feta made with coconut oil.

I make a lot of different homemade vegan cheeses that require cooking and things like agar agar powder, but I love how easy it is to make this plant-based feta from simply marinating tofu to get a real feta cheese flavor.

I absoloutely love this recipe . When it is finished i make another one immediately so i always have it on hand. Thank you so much, My family are also plant based and feel the same about your recipe.

—Frankie

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 tofu or extra-firm tofu (water-packed) works 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. You can swap for onion powder if you prefer.
  • Oregano – for flavor.

Helpful tools

Tofu Press – is helpful, but if you don’t have one, you can press it between two cutting boards with something heavy on top.

How to make vegan feta

Step 1 – Drain and press your block of tofu to get all of the excess liquid out of it. (This will take about 10 minutes.)

Step 2 – While the tofu is pressing, make a marinade.  Add hot water, nutritional yeast, apple cider vinegar, lemon juice, miso, salt, and spices to a dish or bowl, 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. 

A feta cheese marinade in a shallow dish with a fork in it.

Step 3 – 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.

Step 4 – 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.)

A shallow glass dish filled with tofu marinating in the feta marinade.

What tofu makes good faux feta?

Make sure that you use firm or extra firm water-packed tofu.  The soft tofu or the silken tofu that comes in little cardboard boxes is 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

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 is 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 – it even makes a great baked feta pasta! My favorite way to use it is to sprinkle it over vegan Greek salad, Mediterranean pasta salad, or orzo pesto salad.

A glass bowl filled with vegan Greek pasta salad with vegan tofu feta, tomatoes, olives and herbs.

Crumble it on a green salad with apples, or use it to make delicious vegan Spanakopita!

Pro Tips

  • 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. 
A piece of vegan Spanakopita with a fork cutting off a piece.

Try this vegan feta in these Addicting Feta Stuffed Grilled Tomatoes from Sustainable Cooks to make it vegan! You can also blend the feta and use it in vegan baked feta pasta. It’s also delicious as a pizza topping!

My kids love it plain right out of the container. (They 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).

Storage

Store your tofu feta in a sealed container or glass jar in the fridge for up to 5 days. I don’t recommend freezing it because it will change the texture of the tofu.

A close up of a jar of tofu feta cheese with a cherry tomato and parsley in front of it.

If you like this tofu feta recipe, check out all of my tofu marinades and never have boring tofu again!

More vegan cheese recipes

A close up of the top of a jar filled with tofu feta cheese.
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5 from 39 rating

Vegan Feta Cheese – Tofu Feta

Yield: 8
Prep: 5 minutes
Total: 5 minutes
Author: Monica Davis
A recipe for homemade vegan feta cheese made from tofu.
Print Leave a Review Pin Recipe

Ingredients

  • 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

Equipment

Instructions
 

  • 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.)

Notes

  • 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. 
Serving: 0.25cup, Calories: 85kcal, Carbohydrates: 2g, Protein: 5g, Fat: 6g, Sodium: 394mg, Potassium: 18mg, Vitamin C: 0.2mg, Calcium: 73mg, Iron: 0.8mg
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*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.