Greek-Style Vegan Feta

Jump to Recipe
Simple to make but shockingly good, this tofu-based feta has the same briny, salty flavors and firm-crumbly texture of traditional feta but without any of the dairy.
Prep Time: 30 mins
Marinating Time 12 hrs
Total Time: 35 mins
5 from 9 votes

One of my favorite vacation memories is eating a bountiful Greek salad while dining beachside in Mykonos. Juicy ripe tomatoes, crisp cucumbers, salty olives, and of course, a generous block of Greek feta cheese.

Every time I’ve ordered a Greek salad since going vegan, it’s felt a little lackluster. Even when I ordered it from my favorite Greek restaurant (Pylos in NYC) in the middle of tomato season. It was nice and light, but it without any feta, it lacked the same salty, briny, tangy bite that a classic Greek salad has.

So I knew I wanted to devise my own vegan feta recipe. It’s so simple to make and has the same briny, tanginess of traditional feta but without any of the dairy. It’s made with protein-packed tofu, can be served in small cubes or crumbled, and will stay good in the fridge for at least a week.

vegan feta made from tofu in a green bowl

Hungry for more vegan cheese?

Check out my complete guide to vegan cheese! It covers the best vegan cheese recipes to use for every situation (like Fermented Cashew Cheese and Vegan Queso) and reviews the best vegan cheeses you can buy at the supermarket.

Why you’ll love this recipe 

Easy. This recipe could hardly be simpler – just press a block of extra firm tofu, dice it into cubes, then let it hang out it in a special marinade in the fridge, and you’re set!

Wholesome. This vegan feta is a nourishing, protein-packed alternative to dairy-based feta, with none of the lactose but all of the salty, briny flavor.

Versatile. This vegan feta is great in salads (especially a watermelon or cucumber salad), grain bowls, and couscous dishes. It’s also delightful on top of flatbreads or pizzas. Or you could stuff it into pasta, eggplant, zucchini, or tomatoes, or even add it to a side of roasted or grilled vegetables. 

And it would be a fabulous way to jazz up my Lemon Orzo Pasta Salad, Grilled Corn Salad, or Instant Pot Couscous and Lentil Salad

watermelon salad with vegan feta

How to make this tofu feta 

Remove tofu from packaging and drain any excess liquid.

Wrap the tofu in a clean dish towel or several layers of paper towels, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 1 hour, changing the towels in between. If you have a tofu press, you can use that for 20 to 30 minutes, releasing and then re-setting the clamps halfway through.

Slice the tofu into 4 vertical slabs, then slice vertically again so you have 8 slabs. Then, dice each slab into small bite-sized cubes.

Add the ingredients for the marinade to a medium bowl: miso paste, apple cider vinegar, olive oil, lemon juice, garlic, nutritional yeast, spices, and salt/pepper. Whisk well until the miso is well incorporated. 

Transfer the diced tofu to a container large enough to hold it, or to a large mason jar. Pour the marinade on top, close the lid, and shake back and forth to distribute the marinade. 

Allow the tofu feta to marinate in the fridge for 12 to 48 hours (I recommend 48 hours). 

Tips for making this vegan feta

Don’t skimp on pressing the tofu.

Pressing the tofu well is important to successfully making this recipe. Pressing the tofu removes water from the tofu, making the texture firmer and allowing the flavors in the marinade to fully absorb.

Marinate the feta for 48 hours if you can.

You can marinate for as little as 12 hours, but the longer it rests, the more the flavors develop and the more it has the briny, salty taste like feta. I prefer to marinate for 48 hours.

vegan feta made from tofu in a green bowl

Okay, that’s all from me. If you make this recipe, please be sure to leave a comment below or tag me on Instagram – I love hearing your feedback.

Vegan Feta

5 from 9 votes
Simple to make but shockingly good, this tofu-based feta has the same briny, salty flavors and firm-crumbly texture of traditional feta but without any of the dairy.
Prep Time: 30 mins
Marinating Time 12 hrs
Total Time: 35 mins
Course: Side Dish
Cuisine: Greek
Diet Vegan
Keyword: feta, vegan cheese

Ingredients

  • 1 14-ounce block of extra-firm tofu
  • 2 1/2 tablespoons white miso paste brought to room temperature
  • 1/3 cup 76 mL apple cider vinegar
  • 1/4 cup 60 mL lemon juice
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves crushed
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • ½ teaspoon red pepper flakes optional

Instructions

  • Drain the tofu and slice vertically into 4 slabs. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu slabs on top, wrap the tofu in more paper towels or a clean dish towel, then weigh the tofu down with a heavy cookbook, or a large plate weighed down by a few cans of beans (or use a tofu press). Press the tofu for at least 30 minutes (I usually leave it for an hour), changing the towels in between.
  • Once pressed, cut the tofu into small cubes (you don’t want large cubes).
  • In a medium bowl for which you have a lid, whisk together the miso, vinegar, lemon juice, oil, garlic, nutritional yeast, oregano, onion powder, salt, pepper, and red pepper flakes (if using) until the miso paste is dissolved. Add the tofu pieces to the marinade (you can also add the tofu to a large glass jar and pour the marinade on top). Mix well, shaking the bowl or jar, but don’t break up the tofu.
  • Refrigerate for at least 12 hours, but preferably for 48 hours. The longer, the brinier it’ll taste, like classic feta. It will stay good in the fridge for up to 7 days.

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




18 comments on Greek-Style Vegan Feta

  1. Pat

    5 stars
    Love, love love this recipe! I’m oil free so I substituted aquafaba for the olive oil and it worked perfectly… gave just the right amount of texture/mouth feel to the brine. And I keep the brine and use it as a greek dressing for my salad. Little piece of heaven. Thanks for sharing your creativity in the kitchen…. keep it coming… I always find something that truly satisfies everyone!! Your cookbook is a staple in my kitchen :-)

    1. Support @ Rainbow Plant Life

      Interesting, Pat! Glad you were able to modify the recipe to fit your dietary restrictions. We’re thrilled you enjoy the cookbook!

  2. Noelle

    Hi Nisha,
    Love your videos and want to try this recipe. Do you think it would work without the oil?
    Thanks!
    Noelle

    1. Support @ Rainbow Plant Life

      Hi Noelle, no, there is no substitute for the oil in the marinade, as the tofu needs a little richness to mimic the flavors and textures of feta. Sorry!

  3. Viviana

    5 stars
    OMG! I really loved this recipe!!! When I do any recipe of you Nisha I feel like a professional chef

    1. Support @ Rainbow Plant Life

      Aw, thank you Viviana! We are thrilled to hear that :) Thanks for trying the recipe!

  4. Gaya

    Hi!! I’m obsessed with your recipes!
    I have a question- can I use dark miso paste for this?

    1. Support @ Rainbow Plant Life

      Hi Gaya, thank you so much! You can try it but you might want to start with half the amount and see how it tastes since it’s much more pungent and salty!

  5. Sonia Marrone

    5 stars
    This was outstanding and the flavour profile is simply amazing. Excellent recipe and thank you for the remarkable work you do for plant-based eating!

    1. Support @ Rainbow Plant Life

      Awesome, Sonia. Thanks for your comment and for taking the time to review!

  6. Maneesha

    5 stars
    Amazing recipe, Nisha!! Love it!! It tastes so good just after 24 hours! Incredible!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Maneesha! We are over the moon you think this recipe is incredible :)

  7. Miet

    5 stars
    Another great, recipe!
    I didn’t have any white miso paste in the house, so I used Tahini and soy sauce instead. Did the trick perfectly!

    Great alternative for feta! Well done!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Miet!

  8. Milton

    Hi there Nisha I love the recipe but is there a substiute for the oil , thanks so much.

    1. Support @ Rainbow Plant Life

      Hi Milton, no, there is no substitute for the oil in the marinade, as the tofu needs a little richness to mimic the flavors and textures of feta. Sorry!

  9. LeeAnnah's Creations

    5 stars
    Just made this recipe tonight and took a premature taste — I LOVE the flavor!!! Cannot wait for Friday when this yumminess has fermented. Thank you for sharing your cheese recipes! I have a daughter who is extremely allergic to dairy and I am always trying to find “cheese” that she can eat. Can’t wait for her to give this a try on Friday!

    1. Nisha

      Hi Leeannah, that’s so great to hear! I am sure it will be even tastier in a day or two. So nice to hear that you’ll be sharing it with your daughter :)

Development Alchemy + Aim