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!
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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.
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β€οΈ 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.
π§Ύ 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.
π₯ 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.
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.)
π 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.
πΏ 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.
π₯ 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.
Crumble it on green salad with apples, or use it to make delicious vegan Spanakopita!
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).
π₯‘ 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.
If you like this tofu feta recipe, check out all of my tofu marinades and never have boring tofu again!
π§ More vegan cheese recipes
- Healthy Veggie Cheese Sauce
- Vegan Pepper Jack
- Vegan Blue Cheese
- Melty Vegan Mozzarella
- Vegan Cream Cheese
- Vegan Halloumi Cheese
π Be sure to follow me on Pinterest for new vegan recipes!
π Vegan feta recipe
Vegan Feta Cheese - Tofu Feta
Equipment
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
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.Β 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.Β 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.Β (It will taste even better if sits overnight.)
Video
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.Β
Nutrition
*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.
βββββ Click the stars above or leave a comment! I'd love to hear from you!
Frankie says
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.
Monica says
I'm so happy that you and your family like this recipe! π
Katharina says
This is very nice and has beautiful flavours, although I recommend cutting the salt down a lot. I used 1tsp and thought it was way too salty. I understand feta is meant to be salty, but next time I will start with less and adjust as needed. Iβll definitely make it again.
Monica says
I'm so happy that you liked the recipe! π
Molly says
Wasnβt sure I was going to like this but wanted to try it as have been looking for healthy lunch ideas and wow! Absolutely love it. Very easy to make and was great in a rocket & chickpea sandwich in place of feta. Thank you!
Monica says
I'm so happy that you liked the recipe, Molly! π
Rob says
Reads as a very simple must try. Will follow up when created. TY
Monica says
It is very easy. Hope that you enjoy it.
Sandra says
I never leave comments, but this time I have to thank you because this is so good and so easy to make!
Monica says
Thank you! So glad that you like the recipe! π
Urszula Lunner says
love love this recipe, have made it multiple times. question. Can i reuse the brine? or do i have to make a new one each time i want to make a new batch
Monica says
Great question. Yes, you can reuse the brine, but I would only do so if you are making another batch within the week.
Samantha says
Holy cow, I did not think this was going to turn out tasting so much like feta! I used this in a couscous salad that usually has feta and tzatziki dressing and it was fantastic. Couldn't even tell it was tofu, I'll be making this again for sure!
Monica says
I'm so happy that you liked it, Samantha! π
Maureen Cram says
Pressed my tofu overnight so it would take up lots of marinade. Doubled marinade as someone else suggested. Tastes great - but I think the next time I make it I won't double the salt :). I can eat a couple of cubes at a time as snacks but I couldn't eat a lot at once due to the salt level. Very tasty regardless :).
Monica says
I'm happy that you liked it, Maureen. π
Ruby says
I rarely leave comments on recipes but I had to for this one. I'm so glad I found it, I make it regularly. I'm not vegan, but feta cheese is so expensive and this is an alternative where I can hardly tell the difference in most dishes! It's delicious and I can even snack on it out of the container without feeling guilty.
Monica says
I'm so happy that this recipe works for you! It is so much cheaper than feta! I'm glad that you found it too. Thanks for leaving a comment! π
Janelle says
This is amazing! I like to meal prep this and tabboleh...its such a flavorful protein booster that uplevels tabboleh or greek salad to a quick, healthy, substantial meal. Thank you!
Monica says
I'm so happy that you liked it, Janelle! π
Cee says
This recipe is amazing!! I halved the oil and will consider leaving it out next time since I avoid oils. It was still fabulous! I made it for a pasta saladβ¦sad to say Iβll have to make more since half of it got eaten before the pasta salad got made. Whoops!
Monica says
I'm so happy that you liked the recipe, Cee! π
Annie P. says
Hi, Monica! I just found this recipe and made it today. Delicious! I doubled the marinade (because I always do for any tofu recipe). I left out the oil but compensated with an extra tsp of miso for unctuousness. And I even like the little extra saltiness the increased miso adds. Thanks for a great recipe!
Monica says
I'm so happy that you liked the recipe! π
Sina says
WOW! This is absolutely delicious!
Monica says
I'm so happy that you like it, Sina! π
Lin Davis says
Hi I made this last night using brown miso & fresh oregano & thyme from my garden. Well I just tried a cube & had to go back for another just yummy. Oh forgot I also added some smoked herb & garlic salt.
Monica says
Sounds great! I'm so happy that you enjoyed the recipe, Lin! π
Cheryl L Stokes says
I try to avoid using refined oil. I see that the recipe instructions never said to add any oil. Does that mean that it's optional? Have you made it without the olive oil before?
Monica says
Yes, you can leave the oil out if you wish, it is just a little less rich. Enjoy! π
Maia says
Really delicious thank you!
Didn't have any miso so didn't add it, but tasted great nonetheless π
Monica says
I'm so happy that you liked the recipe, Maia. π
Allie says
So delicious! Totally satisfied my feta craving. I've been using it in Mediterranean quinoa bowls, as well as eating it right out of the container!
Monica says
I'm so happy that you like it, Allie. Sounds delicious on a Mediterranean quinoa bowl! π
Colleen Pergamalis says
This was delicious! Absolutely perfect. I did not change a thing (other than crumble some of it) and added all ingredients. You will think you are eating real feta cheese. Thank you for this recipe!
Monica says
You're welcome, Colleen! I'm so happy that you liked the recipe! π
Lyndsey Cook says
Wow Iβve just discovered this site and want to thank you for sharing your skills! So far I have tried the feta and itβs so delicious and simple to do . Itβs never occurred to me to eat tofu raw .. We were snacking on it from the box but I also decided to roll some in cornflour and do it in my new air fryer and it was really good . Canβt wait to make more things , next is halloumi! With love from the uk x
Monica says
I'm so happy that you like the recipe, Lyndsey!
Brigitte says
This is an amazing recipe. So very tasty! I increased the amount of herbs and added italian spices. Delicious in greek salad that I enjoyed with Spanikopita! I will be using this recipe time and time again! Thanks very much!
Monica says
You're welcome, Brigitte! I'm so happy that you liked it! π
Breanne says
I cook a lot but never take the time to rate things. This recipe is that good. Itβs bloody amazing actually. Perfect vegan replacement and the marinade could be used for a number of things. Thanks for the wonderful recipe!
Monica says
You're welcome, Breanne! I'm so happy that you liked the recipe, and thank you for taking the time to comment! π
Susie says
I made this today! I used a mix of plain tofu and aux herbes....as to see how it turns out. The tofu with herbs were infused in the flavors of the marinade quicker than the plain....but I like the mix of both. Amazing recipe π
Monica says
I'm happy that you liked it, Susie! π
Lori says
Really good! I love the marinade. I used 50% more marinade, crumbled the tofu, marinated overnight and then spread out on a baking sheet (lined with parchment paper) and baked at 350 for about 20-30 minutes, just to dry it out/firm it up a bit. Tasty!
Monica says
Sounds delicious! I'm glad that you enjoyed it! π
Sherri says
This is so simple and so good. I have even done the Feta tomato challenge with it by just marinading the whole tofu block instead of cutting it up and then throwing tofu and marinade in with the tomatoes. Super yummy.
Monica says
Awesome! I'm glad it worked well for you! π
Sherri says
I just saw you tried the tomato feta challenge. I Told you your feta was good for this. Thanks for coming up with such a great feta for this challenge
Haley says
Hello, I was wondering if the oil is key? So would it be ok if I leave it out?
Monica says
You could leave it out, it keeps it a little moister and gives you a more authentic mouthfeel, but not much flavor. Enjoy! π
Amy Hough says
This was absolutely perfect! I wanted a substitute for feta in a pasta salad and I'm blown away. It was so easy and delicious!
Monica says
I'm so happy that you liked it, Amy! π
Af says
So excited to try this, it sounds amazing! πHowever I only have brown miso, I've read online that I would have to reduce the quantity if I were to use it instead - do u reckon I should try that or just do away with the miso entirely?
Thanks so much for your time and for sharing such amazing recipes!
Monica says
Some of the darker miso varieties have a stronger flavor, so I would use only half of the amount of miso if using brown miso. Enjoy! π
Michelle says
Where do you buy miso powder?
Monica says
I just use miso paste. Miso powder is hard to find. Enjoy! π
Christine says
Hi Monica, thanks so much for all of your amazing healthy recipes! I was wondering, do you have a favorite tofu recipe? I'd like to try making my own (I saw your Burmese/chickpea tofu recipe, but would that be too firm to use in this feta recipe?). I really appreciate it, and be safe and well! π
Monica says
I don't make my own tofu (other than the chickpea tofu) since I can find it easily at the store. There is a great old cookbook called The New Farm Vegetarian Cookbook that has recipes for homemade tofu. I would try that.
Laura Ferejohn says
I made this recipe for feta cheese about a week ago. It took me a few days before I could use it in my greek salad, but I did taste it after it marinated for a few hours, then tasted it every day before I finally got to use it. It was delicious and got better every single day. Letting it marinate really gave the flavor more depth and complexity. I already made another batch and plan on keeping it on hand just because I love it so much! Thank you for this recipe.
Monica says
I'm so happy that you liked it, Laura! It does taste better the longer it sits in the marinade! My kids always just eat it out of the container they love it so much. π
Megan says
This was delicious!! I ended up marinating it over two evenings, and can see myself coming back to this over and over again. Absolutely delicious in your spanikopita recipe. Thank you so much!!
Monica says
I'm so happy that you liked it, Megan! π
Mel says
Hi, Monica. Do you know if I can try any other vinegar or oil without the APPLE cider? Why does it need the lemon juice?
Monica says
Lemon juice is just for a tangy flavor. You can adjust it to suit your taste and needs. I hope that you enjoy it! π
Kathy says
Hi. I was wondering if I could substitute liquid amino acid for the miso?
Monica says
Hi Kathy, you could use liquid amino instead. It will change the flavor a little, but I think it would taste good! π
Francine says
yum! I am going to use this in my spanakopita!
Monica says
Oh good! I love it in spanakopita! Enjoy!
Cynthia says
I just made this!
Yum!yum!yum!
My new feta cheese
Cynthia says
I replaced the miso with soy sauce since I didn't have any.
Worked great!
Monica says
I'm so happy that you liked it! Great idea to use soy sauce instead of miso! I'll have to test that out too! Enjoy! π
Erin says
Wow! This was delicious! I've been missing feta for so long! This satisfied that craving!
thehiddenveggies@gmail.com says
I'm so happy to hear this Erin! Enjoy!
Heidi says
Iβm allergic to yeast-all kinds, including nutritional yeast. What substitution do you recommend in place of nutritional yeast for this recipe? π
Monica says
Hi Heidi. I'm sorry, but I don't know of anything with a similar flavor to nutritional yeast. You can just leave it out, but it won't taste as cheesy. I wish I knew a substitute! π