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
Thank you for your recipe! I will try this for my dinner tonight:)
I love this!! So good. How long will it last in the fridge?
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Hi Chanel! About 3-5 days, maybe a week 🙂
Fantastic recipe – I tweaked a bit by adding some white vinegar, dried garlic powder and a 1/4 tsp salt – this is a keeper!
Hi Linda! So glad you enjoyed it 🙂
I made this awesome vegan feta about a week ago and it was amazing. I have a question though, I have some leftover and I was wondering how long it would last in the fridge? Also, have you tried freezing it?
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Hi Becka! I’ve never frozen it, sorry! I last about 1 week in the fridge, maybe a little longer…
Hello,
I was just looking for some clarification, are saying its okay to leave the tofu marinating for 2 days, or that the tofu taste better after about 2-3 after marinating for a few hours?
Hi Alex! The tofu tastes better if you marinate it for at least 2 days 🙂
I’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!
Hi Stephanie! You’re so welcome 🙂 Hope you enjoyed it!
Made a pita sandwich with this tofu, hummus, olives, cucumber, and tomato! Great flavor!
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Hi Nora! Sounds so good 🙂 So glad you liked it!
What is 9.7 ounces of tofu?
Hi Brian! You can use 10 oz if you want 🙂
Thank you for answering 😀
You’re so welcome 🙂
iepuroaica, 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.
Hi Linda! Thank you so much for your comment and your support 🙂 Have a wonderful day!
So 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
Hi Adriano! Because you don’t have to do anything during those 2 hours 🙂
That’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.
AMAZING!! 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.
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Hi Stephanie! Thanks a lot 🙂 So glad you liked it!
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?
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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!
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.
Hi Miriam! So glad you liked it 🙂
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!
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Hi Melania! Thanks a lot for your kind words 🙂 SO glad you liked it!
Thank you
Do you use dried or fresh Oregano? 🙂
Hi Efraim! I used dried oregano 🙂
I added a Table spoon of Salt and Nutritional yeast and it gave it a more cheesier taste.
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Hi Miriam! Thanks a lot for your comment 😀
Not sure about your recipe. Why? Feta cheese is extremely salty. Your recipe is very sour and does not contain any salty elements..
Hi Diana! This feta cheese tastes salty to me, it’s a super popular recipe on the blog and our readers loves it 🙂
Great recipe! I have been putting it inside of pita sandwiches with hummus, tahini, cucumber, olives, and sprouts.
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Hi Nick! Thank you so much 🙂 Sounds AMAZING!
I can’t have vinegar. Is there something else I can use instead?
Hi Michele! You could try using more lemon juice instead, Hope it works!
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.
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!
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. 🙂
Hi Danielle! So glad you liked it 🙂 Have a nice day!
Hi, would this last in the oven in a mixture that has been put inside aubergine and covered?
Thanks 🙂
Hi Betty boop! I’ve never baked it, but I think it should work 🙂
prepared it yesterday and let it marinate overnight, it is delicious, thanks, will be a staple.
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Hi Petra! So glad you liked it!