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5 from 2 votes
by Marly
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This vegan tofu feta recipe transforms humble tofu into tangy cubes of deliciousness. It’s just as tasty as the traditional, pricier version, and this plant-based recipe is ready within hours rather than days.
I actually love plant-based feta better than the traditional cow-dairy or goat-cheese versions. It offers the same tangy feta flavor, but with a better texture. I serve it on my vegan caesar salad.
Table of Contents show
What Makes This Recipe Shine?
- Miso paste adds a mild umami flavor that infuses into the tofu
- Pressing tofu removes the liquid it’s packed in, paving the way for it to soak up the amazing marinade flavors
- Using apple cider vinegar adds a tangy flavor that adds the distinctive flavor to this plant-based feta.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Tofu — You’ll want to use extra-firm tofu for this recipe.
- Vegetable Broth— The type of broth you use matters. Make sure it’s a high-quality broth. I prefer to make my own by combining Better Than Bouillon with water.
- Lemon Juice — Use freshly squeezed or bottled lemon juice.
- Apple Cider Vinegar — You’ll need a half cup of chopped onion. I recommend a yellow onion because it has a milder flavor.
- Miso paste — Not just any miso will do, you’ll want to use a yellow mild miso paste. I find this at health food stores near the Asian food.
- Olive oil
- Nutritional yeast Flakes — We’ll use just a bit of nutritional yeast flakes to add flavor and color.
- Dried oregano — If you don’t have dried oregano you can substitute dried basil.
Ingredient Spotlight
What Miso is Best?
Use a mild miso paste, which is usually yellow or white miso paste. You can find it in the refrigerated health food section of some grocery stores, in most health food stores, or Asian markets.
How to Make This Recipe
- Remove the tofu from its package and press to remove excess liquid.
- Make the feta brine by stirring together the remaining ingredients in a bowl.
- Cut the pressed tofu into small cubes.
- Add the tofu to the brine and let it marinate for an hour or so.
- Tofu feta is best when used within 1 to 3 days. Otherwise, the tofu begins to break down and get mushy.
Storage Tips
Keep the tofu in an airtight container in the fridge for 1 to 3 days. I don’t recommend this recipe for freezing.
Frequently-Asked Questions
Can you use tofu as a cheese substitute?
Yes, you can use tofu to make things like tofu feta cheese or even vegan cottage cheese and serve these on salads, wraps, and more.
Can vegans eat feta cheese?
Traditional feta is made from cow or goat dairy, making it something vegans don’t eat. But you can easily make a homemade vegan feta cheese that tastes even better!
What is vegan feta made from?
You can make feta from tofu or other ingredients like coconut oil combined with cashews. The real star of the show is the seasoning sauce to get the correct flavor.
Reader Reviews
★★★★★
Georgie
This was so easy to make! I served the tofu on salads and it was better than regular feta!
Serving Suggestions
Serve crumbled tofu feta over your favorite salads, such as:
Vegan Harvest Salad
50 mins total
Vegan Couscous Salad
24 mins total
Vegan Caprese Salad
25 mins total
Avocado Green Goddess Dressing
4 mins total
Marly’s Tips
The marinade is so good it can be used as salad dressing once you’re finished marinating the tofu.
Vegan Mediterranean Recipes
Serve vegan feta tofu with any of these dishes:
Vegan Fettuccine Alfredo
60 mins total
Vegan Shakshuka
35 mins total
Tahini Sauce
20 mins total
Vegan Lasagna Soup
30 mins total
That’s it for this tofu feta recipe. Enjoy!
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Tofu Feta
You can make this easy tofu feta to serve on salads, wraps, and more. Simply marinade pressed tofu in a delicious, savory sauce!
5 from 2 votes
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Course: Snack
Cuisine: Mediterranean
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Servings: 6
Calories: 56kcal
Author: Marly McMillen
Ingredients
- 1 15 oz package extra firm tofu
- ½ cup vegetable broth (see notes)
- 3 tablespoons lemon juice
- ⅓ cup apple cider vinegar
- 1 tablespoon mild miso paste
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon dried oregano
Instructions
Remove the tofu from its pacakge and press to remove excess liquid.
Make the feta brine by stirring together the remaining ingredients in a bowl.
Cut the pressed tofu into small cubes. Add the tofu to the brine and let it marinate for up to 2 hours.
Store tofu feta in an airtight container for up to 3 days in the fridge.
Recommended Equipment
Tofu Press
(The products above contain sponsored links to products we use and recommend)
Calories: 56kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 277mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!
