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
- 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.
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
love this idea! definitely going to try it out next time im making a greek salad..
Thanks Thalia! I hope you like it 😉
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.
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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!
I am surprised that there is no salt in your recipe. Feta is quite salty.
Hi Frances! It tastes salty, but feel free to add some salt if needed 🙂
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
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 🙂
If she makes it properly? She didn’t indicate that she had made it improperly. I think maybe her problem is that she REMEMBERS what feta tastes like.
Hi Peter! Many of our readers also remember the feta taste, some of them even consumes real cheese and they think this recipe works 🙂
Seriously, I have been Vegan for only 2 years so the taste of Feta cheese is still very fresh in my mind. I made the recipe and it taste nothing like Feta cheese. Similar texture, but the taste is very very very different. I find it quite arrogant and frankly disturbing that you quickly blame your reader for not making it “properly” when they wrote an honest review. What is so difficult in accepting the fact that the taste is different? We’re not saying that it tasted bad, its just different. Anyway, I will be looking for other Feta cheese recipes that may replicate the flavour closer to the original. Thanks for your time and effort.
I really like this recipe and makes it from time to time; i think it is a great idea to add tofu in a salad and to re use left-over tofu and herbs. B
ut this comments always stays in my mind when i do the recipe and I want to answer: I think that there isn’t any of “veganized dairies” that taste exactly like the original. It’s a part of the game, you cut it, don’t try to find it anymore dairies have their own personal taste that can’t be exactly replicated by plants. But we can appreciate the texture and the new taste that some people try to give us with those alternatives.
So I like it, like to toss it in my salad, have a great tangy-sour taste and with herbed tofu, it is amazing!
Thank you so much!
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Hi Nancy! Thank you so much for your kind words 🙂 So glad you like it!
GENIUS recipe and GORGEOUS photos!! Pinned 😀
Thanks a lot Dana! I’m a BIG fan of your photos and I really love your blog! 😀
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 🙂
Hi Sylwia! Yeah, it looses the tofu-like taste and if you add more salt it will taste even better 😉
Thanks for replying! Sounds great, I can’t wait to try it 😀
I hope you like it! 😀
Thanks a lot for fantastic recipe!
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Hi Oillaberry! Thanks for your comment 🙂
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!!
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Hi Cece! I’m glad you liked it! Thanks a lot for the ideas, they sound amazing!
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)
Hi Ann! Yay!!! Thanks a lot for 😀
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!
Hi Ivana! You’re welcome 🙂 I hope you like the cheese!
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?
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Hi Abbey! Thanks a lot 🙂 I live in Spain, so I bought the tofu here. I used firm tofu 🙂
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. 🙂
I forgot the stars. 🙂
Thanks a lot Kada! I hope you liked it!
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?
Hi Melissa! I hope you like it 🙂 I think it could work, but I’m not sure. Have a nice day!
Hey! I was just wondering what the shelf life for this tofu is.
Do I store this in the refrigerator? If so, would it last at least a week?
It lasts for 3 or 4 days in the fridge 🙂
I love this, crumbled on toast and on my pizza. It’s so good!
Hi Jeannine! That’s a great idea 😀
That is brilliant!!
Thanks a lot Susanne 😀
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!
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Hi Suzy! The first one 😉 Thanks a lot for your comment!!!
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.
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 😉
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.
Hi Leaf! Well… it’s something 😛
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!
Hi Taylah! Thanks a lot 🙂 Hope they like them too 😉
Hi. It looks lovely. I will definitely be using this recipe. ??
Many thanks.
Thanks a lot Elaine! Hope you like it!
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?
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Hi Jacinta! I’ve never frozen this cheese, so I don’t know, I’m so sorry! Hope you like it 🙂
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.
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Hi Audrey! I’m so sorry you didn’t like the recipe… Have a nice day!
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.
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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!
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
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This looks amazing 🙂
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Thanks a lot Amy! 🙂
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.
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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!
Made it, fantastic and easy.
Hi there! Thanks 😀 I’m so glad you liked it!
Compared 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!
Hi Lita! Yes, it’s a great alternative 🙂
Hi!! Did you use raw unfiltered Apple cider vinegar or regular? Thanks!
Hi Jo! I used regular apple cider vinegar 🙂
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!
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Hi Susan! You’re so welcome 🙂 So glad you liked it!
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.
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Hi Monica! Thanks a lot 😀 Hope you like it!
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?
Hi 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/ 🙂
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!
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 🙂
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!
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!
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!
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!
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 🙂
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 😀
Thank you
Do you use dried or fresh Oregano? 🙂
Hi Efraim! I used dried oregano 🙂
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 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 🙂
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!
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!
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 🙂
Ugh I just wasted a perfectly good tofu for this recipe. It’s like eating vinegar. I found a better recipe where it includes white miso and nutritional yeast. Tasted a loooot better and a lot more similar to feta.
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