Every time I’ve ordered a Greek salad since going vegan, it’s felt a little lackluster. It’s always nice and light, but it without any feta, it lacks the same salty, briny, tangy bite that a classic Greek salad has.
But, this vegan feta has the same savory tanginess of traditional feta (and lots of herby Greek flavor) but without any of the dairy!
It’s surprisingly simple to make, packed with protein thanks to tofu, can be served in small cubes or crumbled, and will stay good in the fridge for 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 and savory 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 as well as the Greek Gigantes Plaki in my cookbook, The Vegan Instant Pot Cookbook!
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.
More Vegan Cheese Recipes
- Fermented Cashew Cheese: one of the most unique and delicious vegan cheese recipes you’ll try! It’s sliceable and spreadable and has so much savory, cheesy flavor!
- Vegan Queso: 10ish ingredients and 5 minutes of work is all you need for the BEST vegan queso. Great in burritos, tacos, quesadillas, or just as a dip with tortilla chips.
- Butternut cheese sauce: used in my crispy baked mac cheese, but also great as an all-purpose cheese sauce!
- Smoky, spreadable cheese: find this easy spreadable recipe in my “pantry quesadillas” recipe
Frequently Asked Questions
In all kinds of salads, grain bowls, and wraps! It’s particularly good in my Lemon Orzo Pasta Salad (feta and orzo are a natural match!), Grilled Corn Salad, and Instant Pot Couscous and Lentil Salad.
In summer, we love making a classic watermelon feta salad. Simply mix watermelon cubes or wedges with torn cucumbers, add fresh mint and basil, along with the vegan feta. Drizzle balsamic vinegar and extra virgin olive oil, season to taste with salt and pepper, and enjoy a delicious bite of summer!
If you have my cookbook The Vegan Instant Pot Cookbook, you’ll see the vegan feta gets served along the Gigantes Plaki (giant Greek beans stewed in tomatoes…so so good!).
For a simple lunch idea, stuff pita pockets or wraps with hummus, chickpeas or lentils, crunchy raw or pickled veggies, and vegan feta!
You can also toss vegan feta into pasta and pasta salads. If you’re having guests over, use it to round out a Mediterranean mezze platter or use it to make a Greek spin on bruschetta.
I personally wouldn’t, as feta naturally has some fat, and we want to mimic that rich mouthfeel (tofu is pretty low in fat, especially compared to animal-based feta). That said, at least one reader substituted aquafaba with oil and enjoyed the results (peep the comments!). So, if you’re oil-free, that’s an option!
Store the feta in the fridge in its marinade, and it will stay fresh for about 7 days.
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
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.
I made this three days ago and the taste is amazing. The first time I made it I didn’t cut the tofu into four slabs before I pressed it, the tofu was too mushy. This time I did and the consistency was perfect.
Helen, So glad to hear you loved this recipe!
Wow, wow, wow. This marinated tofu is absolutely delicious. Salty, umami, savory, and just wonderful.
I’m oil free and I just subbed an equal volume of water for the oil in the recipe. I didn’t have miso, so I used korean doenjang (fermented tofu paste, which is very similar to miso, but funkier). Highly recommend that substitution.
I’ve been snacking on it straight from the fridge, but it would be wonderful as part of a Greek salad, on a sandwich, or even on top of a baked potato (or mashed potatoes), or savory oatmeal with kale.
This is now a staple of mine and I plan to make it often.
Thanks for sharing, Tee! We’re delighted this recipe has made it into the regular rotation!
Delicious! Great on a “cheese” board alongside crackers, olives, nuts, dried fruits, fresh fruits, etc! I even forgot to add in the miso paste and we all still loved it. Will definitely be making this often! Thanks!
Awesome, Nomia. Thanks for your comment and for taking the time to review!
I have made this several times now. Wonderful and even fooled non vegans.
Hi Irene, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
really easy and yum. tasted better the following days.
Thanks for the lovely feedback, S!
This is SO good. I would give it 10 stars if I could. This marinade is delicious. I am not a huge fan of tofu but I eat it because it is a healthy protein source. Done this way I don’t taste tofu at all I absolutely love it. My partner was crazy about it too.
That’s so great to hear, Janine! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I made this Nisha and it was truly delish. Thankyou so much for kicking my avocado toast up. ❤️
Glad you enjoyed it, Debbie!
My whole family just loved this recipe even after hearing I was making “vegan” food!! I’m up to the 3rd lot in only a week! Goes sooooo well with avocado!!
Thanks for sharing, Tiffany!
Oh, Nisha, just in time for my sister’s visit! She loves feta cheese and will be so surprised that I have made some for her.
All your recipes are so delicious and easy, thank you for continually being there for those of us who aren’t as creative as you!
We hope both of you love the feta, Shelly :) We are so happy to be of help in your vegan cooking journey!
I made this recipe a few months ago – it was REALLY good and kept well in the fridge. I put in salads and mashed it up as a sandwich spread. My husband liked it, too, and he doesn’t even like dairy-based feta!
Thanks for the lovely feedback, Cheryl! Glad this recipe has provided some value for you!
I adore this recipe. It’s salty just like the dairy feta I used to eat and I love the Greek style flavorings. And my picky five year old son loves it too!
Thanks for sharing, Jess! Glad this recipe is family-approved!
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 :-)
Interesting, Pat! Glad you were able to modify the recipe to fit your dietary restrictions. We’re thrilled you enjoy the cookbook!
Hi Nisha,
Love your videos and want to try this recipe. Do you think it would work without the oil?
Thanks!
Noelle
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!
OMG! I really loved this recipe!!! When I do any recipe of you Nisha I feel like a professional chef
Aw, thank you Viviana! We are thrilled to hear that :) Thanks for trying the recipe!
Hi!! I’m obsessed with your recipes!
I have a question- can I use dark miso paste for this?
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!
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!
Awesome, Sonia. Thanks for your comment and for taking the time to review!
Amazing recipe, Nisha!! Love it!! It tastes so good just after 24 hours! Incredible!
Thanks for sharing, Maneesha! We are over the moon you think this recipe is incredible :)
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!
Thanks for the lovely feedback, Miet!
Hi there Nisha I love the recipe but is there a substiute for the oil , thanks so much.
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!
I made the recipe without oil – I just substituted an equal volume of water for it – and it was still delicious!
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!
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 :)