This vegan feta cheese is creamy, tangy, and salty like classic feta, but it’s made with tofu! Perfect for topping salads and sandwiches.

This vegan feta is the perfect high protein salad topper and will add so much flavor to whatever dish you use it in. The hardest part is letting the tofu marinate (overnight is best!). But it’s so worth it – the tofu gets so much thicker and creamier the longer it marinates, resulting in a texture similar to dairy feta. I love adding this to salads and breaking it up while I toss the salad to create a crumbled feta texture. My partner thought it was real feta – it looks and tastes so similar!

Key Ingredients

Extra Firm Tofu ⟶ Do not use silken tofu, it’s too delicate and contains too much water. You can use firm tofu, but press it for 10 minutes first to remove some water.
Miso and Nutritional Yeast ⟶ These are essential for cheesy, umami flavor. I recommend white or yellow miso, but use what you have on hand (just make sure it doesn’t contain dashi).
Lemon Juice and Vinegar ⟶ These add acidity for flavor and to help preserve the feta longer.
Olive Oil ⟶ Some oil makes the tofu feta more fatty and satisfying like true feta.
Salt ⟶ Salt is essential to help draw moisture out of the tofu, making it more creamy and dense.

Tips for Success

Marinate overnight (~12 hours) for best flavor and texture ⟶ The marinade will draw water out of the tofu the longer it sits, making the tofu more dense and creamy (like real feta). I highly recommend letting the tofu marinate for at least 12 hours.

Mix the tofu every couple hours ⟶ Make sure all the tofu pieces get coated in the marinade. You can gently flip the tofu with a silicone spatula, or use a container with an airtight lid and tilt the container around to mix the tofu.

Vegan Tofu Feta FAQ

I don’t recommend soft or silken tofu for this feta. However, you can use medium firm or regular firm tofu if you press it first. I assume this would work with chickpea tofu, but I haven’t tried it myself.

Store this vegan feta in an airtight container in the fridge. It will last up to 7 days. I don’t recommend freezing it as the texture will change.

This feta can be served as-is, no cooking required. It’s a great addition to salads, sandwiches, wraps, and bowls. You use a fork to crumble the tofu or smash it into sandwiches. The leftover marinade also makes for a tasty dressing or sauce.

More Simple Tofu Recipes

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:15

Marinate Time:4

Servings: 6

Ingredients

14 oz extra firm tofu
1 tbsp white miso*
2 tbsp apple cider vinegar
¼ cup lemon juice
1 ½ tbsp olive oil
1 tsp dijon mustard
3 cloves garlic grated
2 tbsp nutritional yeast*
2 tsp oregano
½ tsp salt
½ tsp pepper
¼ tsp red pepper flakes optional

Instructions

Drain tofu and cut into cubes.
Whisk together miso, apple cider vinegar, lemon juice, mustard, garlic, nutritional yeast, oregano, salt, pepper, and red pepper flakes in a bowl.
Add tofu to the marinade and gently mix to coat the tofu (try not to break the tofu).
Cover and refrigerate overnight (or at least 12 hours). It will last about a week in the fridge.

Nutrition Facts

Hide

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

Save for later!