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!
Looking for more vegan cheese recipes? Check out my Vegan Cashew Cheese, Vegan Cream Cheese, and Vegan Mozzarella recipes. They're perfect alternatives for those looking to enjoy dairy-free options packed with flavor and texture.
📖 Recipe
Vegan Tofu Feta Cheese
Ingredients
- 10 ounces firm tofu
- ¼ cup lemon juice
- ½ cup water
- ½ cup apple cider vinegar
- 1 tablespoon 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.
Lili says
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.
Iosune says
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!
Danielle Reich says
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. 🙂
Iosune says
Hi Danielle! So glad you liked it 🙂 Have a nice day!
Betty boop says
Hi, would this last in the oven in a mixture that has been put inside aubergine and covered?
Thanks 🙂
Iosune says
Hi Betty boop! I've never baked it, but I think it should work 🙂
Petra says
prepared it yesterday and let it marinate overnight, it is delicious, thanks, will be a staple.
Iosune says
Hi Petra! So glad you liked it!
Hannah says
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?
Iosune says
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/ 🙂
Monica Smith says
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.
Iosune says
Hi Monica! Thanks a lot 😀 Hope you like it!
Susan Muscovitch says
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!
Iosune says
Hi Susan! You're so welcome 🙂 So glad you liked it!
Jo says
Hi!! Did you use raw unfiltered Apple cider vinegar or regular? Thanks!
Iosune says
Hi Jo! I used regular apple cider vinegar 🙂
Lita Watson says
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!
Iosune says
Hi Lita! Yes, it's a great alternative 🙂
Mistygris says
Made it, fantastic and easy.
Iosune says
Hi there! Thanks 😀 I'm so glad you liked it!
Purr says
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.
Iosune says
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!
Amy says
This looks amazing 🙂
Iosune says
Thanks a lot Amy! 🙂
Robert says
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
Christina says
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.
Iosune says
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!
Audrey Bean says
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.
Iosune says
Hi Audrey! I'm so sorry you didn't like the recipe... Have a nice day!
Jacinta says
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?
Iosune says
Hi Jacinta! I've never frozen this cheese, so I don't know, I'm so sorry! Hope you like it 🙂
Elaine Salter says
Hi. It looks lovely. I will definitely be using this recipe. ??
Many thanks.
Iosune says
Thanks a lot Elaine! Hope you like it!