It’s so easy to make vegan cheese at home. I shared with you this creamy vegan cheese and this awesome vegan Parmesan cheese. I’ll share with you more recipes, I promise, but today I’m going to show you how to prepare vegan tofu feta cheese. It has almost no fat and it’s cholesterol-free.
To make the tofu feta you need to press the tofu, it’s so easy! Take the tofu out of the package and drain off the water. Place a towel, a dishcloth or a paper towel on a flat surface (I usually use a cutting board or a dish), put the tofu on top and put another towel, clean dish cloth or paper towel on top of the tofu. Place something heavy on top, such as a bowl, 2 or 3 cans or whatever. Let the tofu sit for at least 30 minutes.
This recipe is super easy to make, you only need to cut the tofu in cubes and marinate it, that’s all! The longer it sits, the better it tastes.
I love this marinade, it’s very simple and tastes amazing, but you can use other ingredients. You can use another kind of vinegar or even you can add miso or tamari or soy sauce or other spices. You can also use only vinegar or only lemon juice, there are so many choices!
Mix all the marinade ingredients in a bowl or a container, add the tofu (cut into cubes), cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later.
I love to use this vegan tofu feta cheese in salads, my favorite is the awesome Greek salad you can see in the picture below, it’s simple and fresh, so it’s perfect for the summer time. If you don’t know how to prepare it, don’t worry! I’ll show you how in the next post. You’re going to love it!
Vegan Tofu Feta Cheese
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Appetizer, Snack, How to
- Cuisine: Vegan, Greek
This vegan tofu feta cheese has almost no fat and is cholesterol-free. I love to use it in salads. It’s fresh and really easy to make.
Ingredients
- 9.7 ounces firm tofu (275 g)
- 1/4 cup lemon juice (60 ml)
- 1/2 cup water (125 ml)
- 1/2 cup apple cider vinegar (125 ml)
- 1 tbsp oregano
Instructions
- Press the tofu. I explain you how to do it in the second paragraph of this post.
- Cut the tofu into cubes.
- Mix all the marinade ingredients in a bowl or a container (the lemon juice, water, apple cider vinegar and oregano), add the tofu, cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later.
Notes
- If the cheese is not salty enough for you, feel free to add some salt to taste.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 63
- Sugar: 1 g
- Sodium: 10 mg
- Fat: 3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 3.6 g
- Fiber: 1.5 g
- Protein: 5.9 g
Thalia @ butter and brioche says
August 17, 2014 at 05:13love this idea! definitely going to try it out next time im making a greek salad..
Iosune says
August 21, 2014 at 08:46Thanks Thalia! I hope you like it 😉
dana says
August 28, 2014 at 20:02GENIUS recipe and GORGEOUS photos!! Pinned 😀
Iosune says
August 30, 2014 at 08:58Thanks a lot Dana! I’m a BIG fan of your photos and I really love your blog! 😀
Sylwia says
October 10, 2014 at 11:23Does tofu loose the tofu-like taste after marinating for a couple of hours? Can I add salt to give it more feta-like taste? I am definitely going to try it out 🙂
Iosune says
October 16, 2014 at 13:50Hi Sylwia! Yeah, it looses the tofu-like taste and if you add more salt it will taste even better 😉
Sylwia says
October 16, 2014 at 14:05Thanks for replying! Sounds great, I can’t wait to try it 😀
Iosune says
October 17, 2014 at 12:13I hope you like it! 😀
Oillaberry says
February 8, 2015 at 17:07Thanks a lot for fantastic recipe!
★★★★★
Iosune says
February 10, 2015 at 19:57Hi Oillaberry! Thanks for your comment 🙂
CeCe says
March 17, 2015 at 16:06This was delicious! I added a half teaspoon of kosher salt and a crushed garlic clove on the second day to bring out more flavor. I’m using the marinade as salad dressing with a bit of oilve oil.. Will definitely make again! Thanks!!
★★★★★
Iosune says
March 18, 2015 at 10:57Hi Cece! I’m glad you liked it! Thanks a lot for the ideas, they sound amazing!
Ann says
April 23, 2015 at 14:32Made tofu feta cheese for a visiting Vegan and we ended up eating it – delicious. The next lot is already marinating and NOT for vegans but for us, thank you ( the Greek salad was a wow too)
Iosune says
April 24, 2015 at 10:17Hi Ann! Yay!!! Thanks a lot for 😀
Ivana says
June 9, 2015 at 18:59Feta cheese is the one thing I have most missed since going vegan, and this recipe seems super promising. Thank you so much for sharing, you’re a saviour!
Iosune says
June 10, 2015 at 19:53Hi Ivana! You’re welcome 🙂 I hope you like the cheese!
Abbey says
June 16, 2015 at 19:13this vegan feta cheese looks amazing!
i’m brand new to veganism, so i haven’t tried making vegan cheese yet. what brand of tofu did you use? and what type of firmness was it? i would imagine feta cheese would closely resemble a soft or medium tofu firmness?
★★★★★
Iosune says
June 22, 2015 at 09:46Hi Abbey! Thanks a lot 🙂 I live in Spain, so I bought the tofu here. I used firm tofu 🙂
Kada says
July 10, 2015 at 22:26Thank you for your vegan feta recipe. I just made it for a first time. It was very easy to do. Can’t wait to tasty it. 🙂
Kada says
July 10, 2015 at 22:28I forgot the stars. 🙂
Iosune says
July 14, 2015 at 17:20Thanks a lot Kada! I hope you liked it!
Melissa Paulette says
August 5, 2015 at 20:29I have mine marinating in the frife now. I plan to add chopped garlic to the mix tomorrow.
What do you think about putting onto a rack to dry thouroughly and then add to some olive oil?
Iosune says
August 12, 2015 at 17:31Hi Melissa! I hope you like it 🙂 I think it could work, but I’m not sure. Have a nice day!
Nikhila Eda says
August 14, 2015 at 14:28Hey! I was just wondering what the shelf life for this tofu is.
Nikhila Eda says
August 18, 2015 at 03:24Do I store this in the refrigerator? If so, would it last at least a week?
Iosune says
August 21, 2015 at 13:39It lasts for 3 or 4 days in the fridge 🙂
Michele says
April 27, 2019 at 16:41I can’t have vinegar. Is there something else I can try?
Iosune says
May 1, 2019 at 09:51Hi Michele! Use some lemon juice instead 🙂
Jeannine says
October 8, 2015 at 17:20I love this, crumbled on toast and on my pizza. It’s so good!
Iosune says
October 9, 2015 at 10:03Hi Jeannine! That’s a great idea 😀
Susanne says
December 10, 2015 at 21:01That is brilliant!!
Iosune says
December 11, 2015 at 09:30Thanks a lot Susanne 😀
Suzy says
February 23, 2016 at 16:43When you say it’s better after 2-3 days, do you mean it can sit IN the marinade for 2-3 days? Or once removed from the marinade?? Thanks much! Looks awesome!
★★★★★
Iosune says
February 29, 2016 at 12:29Hi Suzy! The first one 😉 Thanks a lot for your comment!!!
Quita says
February 29, 2016 at 09:56Hi Iosune,
Thanks for the fab recipe, and blog, it has been a lifeline.
Like so many others, feta is one of the things I miss the most, along with poached eggs on toast. I currently have my batch marinating in the fridge and what I wanted to ask was could I extend the life by storing it in an oil such as olive or vegetable after marinating? I won’t be able to eat this quantity within the time frame. Will it keep in the oil?
I’m a new vegan – 6 months – so have only cooked with tofu once. Im still finding my way, experimenting and having some hilarious failures.
I look forward to your advice.
Iosune says
February 29, 2016 at 12:32Hi Quita! Thanks a lot 😀 I’ve never tried to keep the tofu in oil, but I think it could keep longer, I’m not sure… If you miss eggs, you should try kala namak salt, it tastes exactly the same!!! Have a nice day 😉
Leaf says
March 1, 2016 at 18:01Doesn’t taste much like feta to me at all, but it still makes for a yummy salad topping so I’m glad I tried it.
Iosune says
March 16, 2016 at 12:13Hi Leaf! Well… it’s something 😛
Taylah Dargan says
April 4, 2016 at 13:49Oh my god!!!!! I think I’ll be using this in an amazing pasta bake sometime this week!!! Can’t wait to check out your other vegan cheese recipes too! Hopefully the kiddies love them!
Iosune says
April 11, 2016 at 12:05Hi Taylah! Thanks a lot 🙂 Hope they like them too 😉
Elaine Salter says
May 15, 2016 at 22:35Hi. It looks lovely. I will definitely be using this recipe. ??
Many thanks.
Iosune says
May 25, 2016 at 10:12Thanks a lot Elaine! Hope you like it!
Jacinta says
June 6, 2016 at 08:25Hi, I’m very excited to try your recipe! It looks amazing and it was so great to discover as I’ve missed feta since being vegan. Is it able to be frozen?
★★★★★
Iosune says
June 14, 2016 at 17:58Hi Jacinta! I’ve never frozen this cheese, so I don’t know, I’m so sorry! Hope you like it 🙂
Audrey Bean says
August 25, 2016 at 03:29I wish I had better news. 🙁
If you love vinegar, then you are going to love this recipe. It tastes like you are eating vinegar in solid form, I mean, like 100% vinegar. Some people do love it that much, so I wanted to point this out.
I personally only like a bit of vinegar in things, so this just wasn’t for me. I tried adding parsley, garlic, olive oil, salt, and a pinch of brewer’s yeast (for a cheesy flavor). I drained all the vinegar out before adding these things, hoping I could infuse the tofu with these flavors. Alas, it is inedible for my tastes, so I will be throwing it out. 🙁
Good idea though. I may make it again and use my alterations from the beginning, while decreasing or eliminating the vinegar and using only lemon juice as my acid.
★★
Iosune says
August 31, 2016 at 11:13Hi Audrey! I’m so sorry you didn’t like the recipe… Have a nice day!
Christina says
September 5, 2016 at 23:40I agree with the previous poster. It tasted strongely of vinegar. It was not terrible but I had to reseason my dish to avoid my pasta dish from tasting too much like vinegar.
★★
Iosune says
September 12, 2016 at 09:21Hi Christina! I’m so sorry this recipe didn’t work for you, it was probably because your vinegar has a stronger flavor than mine. Have a nice day!
Robert says
September 16, 2016 at 09:21Hello
At 61 I still get exited about Feta or is it Tofu, who cares its fantastic thanks for the recipe. 9 month vegan.
Robert
★★★★★
Amy says
October 4, 2016 at 07:10This looks amazing 🙂
★★★★★
Iosune says
October 11, 2016 at 11:35Thanks a lot Amy! 🙂
Purr says
January 25, 2017 at 16:31I agree with the others regarding the vinegar taste. As I do like the taste of vinegar, I kinda liked the flavour, but it definitely wasn’t feta-like.
I also added salt, since feta is a salty cheese I was surprised that wasn’t part of the recipe, but it still didn’t taste anything like feta unfortunately.
Again, I didn’t hate it, since I like vinegar, but it really isn’t feta. The idea of using tofu seems right I guess, if anything can mimic feta, I guess it will be tofu.
★★
Iosune says
January 30, 2017 at 10:24Hi Purr! I’m so sorry the recipe didn’t work for you. Maybe you should use other type or vinegar, with a less intense flavor. Have a nice day!
Mistygris says
April 17, 2017 at 19:45Made it, fantastic and easy.
Iosune says
April 24, 2017 at 16:57Hi there! Thanks 😀 I’m so glad you liked it!
Lita Watson says
June 17, 2017 at 02:33Compared to Feta, tofu has lower calories and fat content, So that why I usually use tofu as a substitute of feta cheese to make a healthy dish!
Iosune says
June 19, 2017 at 11:13Hi Lita! Yes, it’s a great alternative 🙂
Jo says
August 8, 2017 at 09:03Hi!! Did you use raw unfiltered Apple cider vinegar or regular? Thanks!
Iosune says
August 8, 2017 at 13:45Hi Jo! I used regular apple cider vinegar 🙂
Susan Muscovitch says
September 2, 2017 at 01:29This is satisfying and the white cubes trick the mind into thinking “feta” :).
I only had a tiny bit of apple cider vinegar left, so used red wine vinegar also, and it was really good. Thank you for this great feta substitute!
★★★★★
Iosune says
September 18, 2017 at 12:59Hi Susan! You’re so welcome 🙂 So glad you liked it!
Monica Smith says
September 13, 2017 at 08:39I think it’s great. I’m not even vegan, but my son can’t have milk. I usually leave the feta out of our greek salads, but I’m excited about this because now, I get a protein in with that salad alone. Incidentally, I’ve used tofu instead of ricotta in lasagna for years. It gives it a much lighter feeling at the end of the meal, rather than feeling like there’s a giant brick in your stomach. Thanks for the recipe. I’ll certainly use and modify a lot.
★★★★★
Iosune says
September 18, 2017 at 13:41Hi Monica! Thanks a lot 😀 Hope you like it!
Hannah says
October 4, 2017 at 05:29This sounds good, but I am looking for some kind of vegan feta I could possibly melt on a white pizza (with marinated red onion, arugula, olive oil, balsamic and delicious Kalamata olives-my favorite kind of pizza) and don’t know which kind of tofu to marinate and use for that melting effect. I’m thinking semi-firm or silken but really have no clue. Any suggestions?
Iosune says
October 5, 2017 at 12:11Hi Hannah! I don’t think you can get the melting effect using just tofu. Maybe you coudl adapt our vegan mozzarella recipe: http://simpleveganblog.com/low-fat-vegan-mozzarella/ 🙂
Petra says
October 8, 2017 at 04:06prepared it yesterday and let it marinate overnight, it is delicious, thanks, will be a staple.
★★★★★
Iosune says
October 9, 2017 at 15:24Hi Petra! So glad you liked it!
Betty boop says
November 13, 2017 at 22:35Hi, would this last in the oven in a mixture that has been put inside aubergine and covered?
Thanks 🙂
Iosune says
November 14, 2017 at 10:13Hi Betty boop! I’ve never baked it, but I think it should work 🙂
Danielle Reich says
December 1, 2017 at 23:45Made it, exactly as per your recipe. Marinated overnight to serve for dinner tonight. Just taste tested and YUM. Excited to be able to top a simple salad with flavorful faux feta. 🙂
Iosune says
December 4, 2017 at 09:54Hi Danielle! So glad you liked it 🙂 Have a nice day!
Lili says
January 11, 2018 at 07:54I eagerly prepared this vegan “feta”, pressing the tofu for 1-hour then cutting cubes and covering in marinade. Patiently I waited 2 days to serve it. I took one bite and spit it out. All I asked was pure vinegar. Of course, I had to get a 2nd opinion so I offered a square to my husband who agreed that it was inedible.
Okay, so I checked back with the recipe to see if I had misread an ingredient.
No.
Then I read the reviews.
I encourage you to remove a recipe that receives more than 3 reviews with 2 or less stars. I trusted you with my time and money and good faith that you’ve vetted a recipe thoroughly to insure that it can be replicated exactly the way you’ve written it.
I rarely, if ever, leave a comment but please take down this recipe so other unsuspecting fans can stay fans and not haters.
Iosune says
January 11, 2018 at 10:10Hi Lili! This recipe is so popular on the blog and also on our Spanish blog. I’ve made it hundreds of times and it works great. It has 4.3 stars, so I don’t think I should take down the recipe, it’s not fair for all the readers that love this feta cheese. Have a nice day!
Michele says
January 11, 2018 at 17:37I can’t have vinegar. Is there something else I can use instead?
Iosune says
January 12, 2018 at 09:54Hi Michele! You could try using more lemon juice instead, Hope it works!
Nick says
January 16, 2018 at 03:28Great recipe! I have been putting it inside of pita sandwiches with hummus, tahini, cucumber, olives, and sprouts.
★★★★
Iosune says
January 16, 2018 at 09:41Hi Nick! Thank you so much 🙂 Sounds AMAZING!
Diana says
February 28, 2018 at 19:18Not sure about your recipe. Why? Feta cheese is extremely salty. Your recipe is very sour and does not contain any salty elements..
Iosune says
March 25, 2018 at 04:41Hi Diana! This feta cheese tastes salty to me, it’s a super popular recipe on the blog and our readers loves it 🙂
Miriam says
March 16, 2018 at 12:34I added a Table spoon of Salt and Nutritional yeast and it gave it a more cheesier taste.
★★★★
Iosune says
March 25, 2018 at 04:42Hi Miriam! Thanks a lot for your comment 😀
Efraim says
March 17, 2018 at 01:30Thank you
Do you use dried or fresh Oregano? 🙂
Iosune says
March 25, 2018 at 05:41Hi Efraim! I used dried oregano 🙂
Melania says
March 18, 2018 at 03:31Found this to be a helpful recipe. I used a mix of Apple Cider Vinegar and lemon juice, substituted a little squeeze of basil paste for the oregano and marinated for two days. I wanted a more crumbled feta texture, so I pressed the marinated cubes in cheese cloth, then broke up the resulting block into crumbles. Worked really well in a dried fruit/nut/greens type salad.
Noted there are some unpleasant reviews and it seems that they are mostly from people who are expecting a substitute to be the real thing. I always think of substitutes as replacing a product in order to make the food better for me, in this case, I wanted a low calorie, flavorful protein with a silky texture to include in an entrée salad. Thank you!
★★★★
Iosune says
March 25, 2018 at 05:45Hi Melania! Thanks a lot for your kind words 🙂 SO glad you liked it!
Miriam Bowers says
March 18, 2018 at 10:15Thank you for the recipe, I made some changes to the marinate/brine. I added a teaspoon of salt and half apple cider and half white vinegar and 2 teaspoons of nutritional yeast. I let the tofu soak at least 6 hours before I used it. The tofu was salt and it had a slight cheesy taste I was happy.
Iosune says
March 25, 2018 at 05:45Hi Miriam! So glad you liked it 🙂
Jennifer Burmer says
April 3, 2018 at 19:47This was delicious! I loved the texture and the taste was spot on. Do you think it’s good as long as it’s not past the tofu expiration date?
★★★★★
Iosune says
April 4, 2018 at 02:42Hi Jennifer! So glad you liked it 🙂 I’m not sure, I would keep it for at least one week and then until it smells and tastes good. Hope it helps!
Stephanie says
July 10, 2018 at 13:15AMAZING!! I was a bit nervous after reading some of the bad reviews but this tofu is a total game changer. Easiest recipe ever and SO delicious.
★★★★★
Iosune says
July 11, 2018 at 11:20Hi Stephanie! Thanks a lot 🙂 So glad you liked it!
Adriano says
September 15, 2018 at 21:40So why would you say prep time 15 mins and total time 15 mins but then say you have to marinate the tofu for 2hrs? Very misleading
Iosune says
September 16, 2018 at 08:57Hi Adriano! Because you don’t have to do anything during those 2 hours 🙂
iepuroaica says
November 18, 2018 at 18:53That’s totally misleading though. I may not have anything to do during those 2 hours, but I have to make it at least 2 hours and 15 minutes ahead of when I plan on eating it. Saying that the total time is 15 minutes makes a person think that they can start making it 15 minutes before dinner, which is totally not the case.
Update your recipe.
Linda Wilson says
December 18, 2018 at 17:39iepuroaica, why the curt pedantic reply? You searched the internet and arrived at someones wonderful blog that they worked hard to produce to share their lovely recipes all for free. Your reply is so utterly disappointing it’s obvious you relish the thought of “being right” from behind your keyboard. You think you can do better, then where is your blog? Sorry Iosune I had to comment I can’t stand smarty pants people who have nothing to offer other than snide comments.
Iosune says
December 18, 2018 at 18:53Hi Linda! Thank you so much for your comment and your support 🙂 Have a wonderful day!
Brian says
February 1, 2019 at 12:10What is 9.7 ounces of tofu?
Iosune says
February 1, 2019 at 17:38Hi Brian! You can use 10 oz if you want 🙂
Brian says
February 6, 2019 at 17:24Thank you for answering 😀
Iosune says
February 11, 2019 at 15:27You’re so welcome 🙂
Nora Demick says
March 20, 2019 at 02:54Made a pita sandwich with this tofu, hummus, olives, cucumber, and tomato! Great flavor!
★★★★★
Iosune says
March 23, 2019 at 02:13Hi Nora! Sounds so good 🙂 So glad you liked it!
Stephanie Jane (Literary Flits) says
April 27, 2019 at 14:17I’m so glad to have found this recipe, thank for sharing it. As a fairly recent vegan I’ve just been despondently looking through my favourite salad recipes, most of which include feta. A quick Google later, your blog pops up and I already have all these ingredients on hand! Perfect!
Iosune says
May 1, 2019 at 09:52Hi Stephanie! You’re so welcome 🙂 Hope you enjoyed it!