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.
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.
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.
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.
- 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
- 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.