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Simple Vegan Blog

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Vegan Tofu Feta Cheese

Vegan feta cheese | minimaleats.com #minimaleats #vegan

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.

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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! 

Vegan feta cheese. DIY with tofu! | minimaleats.com #minimaleats #vegan

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.

Vegan feta cheese | minimaleats.com #minimaleats #vegan

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!

Greek salad with vegan tofu feta | minimaleats.com #minimaleats #vegan #glutenfree

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Vegan Tofu Feta Cheese

★★★★★ 4.1 from 18 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4
  • Category: Vegan Cheese
  • Cuisine: Vegan, Gluten Free, 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.

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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

  1. Press the tofu. I explain you how to do it in the second paragraph of this post.
  2. Cut the tofu into cubes.
  3. 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

 

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Reader Reviews

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    • I have only been vegan for 7 months so I still remember what Feta tastes like. I followed the directions and the results are nothing like Feta. The texture is close but not the flavor. Thanks for your efforts.

      ★

      Reply

      • Hi Molly! I’m sorry the recipe didn’t work for you, but if you make it properly, it tastes like feta. Have a nice day!

        Reply

        • I’m sorry, but don’t say that it didn’t taste like feta because it wasn’t made properly. Clearly you haven’t tried real feta… or just letting you’re vegan bias get in the way. Yes I’m a vegan… some things require a lot more effort to be replicated

          Reply

          • Hi Guliano! I’m vegan, but I ate feta cheese so many times before as I’m European and it’s super popular here in Europe. This recipe is one of the most popular ones on our blogs and most people loves it. It tastes like real feta to me and to many other readers as well 🙂

  3. Does 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 🙂

    Reply

  5. This 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!!

    ★★★★★

    Reply

  6. Made 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)

    Reply

  7. Feta 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!

    Reply

  8. this 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?

    ★★★★★

    Reply

  9. Thank 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. 🙂

    Reply

  10. I 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?

    Reply

  14. When 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!

    ★★★★★

    Reply

  15. Hi 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.

    Reply

    • Hi 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 😉

      Reply

  16. Doesn’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.

    Reply

  17. Oh 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!

    Reply

  19. Hi, 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?

    ★★★★★

    Reply

    • Hi Jacinta! I’ve never frozen this cheese, so I don’t know, I’m so sorry! Hope you like it 🙂

      Reply

  20. I 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.

    ★★

    Reply

  21. I 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.

    ★★

    Reply

    • Hi 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!

      Reply

  22. Hello
    At 61 I still get exited about Feta or is it Tofu, who cares its fantastic thanks for the recipe. 9 month vegan.
    Robert

    ★★★★★

    Reply

  24. I 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.

    ★★

    Reply

    • Hi 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!

      Reply

  28. This 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!

    ★★★★★

    Reply

  29. I 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.

    ★★★★★

    Reply

  30. This 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?

    Reply

  31. prepared it yesterday and let it marinate overnight, it is delicious, thanks, will be a staple.

    ★★★★★

    Reply

  33. Made 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. 🙂

    Reply

  34. I 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.

    Reply

    • Hi 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!

      Reply

  36. Great recipe! I have been putting it inside of pita sandwiches with hummus, tahini, cucumber, olives, and sprouts.

    ★★★★

    Reply

  37. Not sure about your recipe. Why? Feta cheese is extremely salty. Your recipe is very sour and does not contain any salty elements..

    Reply

    • Hi Diana! This feta cheese tastes salty to me, it’s a super popular recipe on the blog and our readers loves it 🙂

      Reply

  38. I added a Table spoon of Salt and Nutritional yeast and it gave it a more cheesier taste.

    ★★★★

    Reply

  40. Found 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!

    ★★★★

    Reply

  41. Thank 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.

    Reply

  42. This 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?

    ★★★★★

    Reply

    • Hi 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!

      Reply

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