Vegan Feta Cheese Recipe
Introduction
This vegan feta recipe offers a tangy, salty alternative to traditional feta cheese using tofu and a flavorful marinade. It’s perfect for salads, wraps, or as a savory snack and delivers authentic taste without any dairy.
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
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Drain the tofu and slice it vertically into 4 slabs. Line a cutting board with several layers of paper towels or a clean dish towel. Place the tofu slabs on top, then wrap them in more paper towels or a dish towel. Weigh the tofu down using a heavy cookbook, a large plate with cans on top, or a tofu press. Press for at least 30 minutes, ideally an hour, and change the towels if they become too wet.
- Step 2: After pressing, cut the tofu into small cubes, avoiding large pieces to allow better marinade absorption.
- Step 3: In a medium bowl with a lid, whisk together the miso paste, apple cider vinegar, lemon juice, olive oil, crushed garlic, nutritional yeast, dried oregano, onion powder, kosher salt, black pepper, and red pepper flakes (if using) until the miso is fully dissolved.
- Step 4: Add the tofu cubes to the marinade and mix gently, either by shaking or stirring carefully to avoid breaking the tofu. Alternatively, place tofu in a large glass jar and pour marinade over it.
- Step 5: Refrigerate the tofu in the marinade for at least 12 hours, ideally 48 hours. The flavor will intensify and become brinier over time, mimicking classic feta cheese.
Tips & Variations
- Use extra-firm tofu for best texture and press well to remove excess moisture before marinating.
- Adjust red pepper flakes to control spiciness or omit for a milder flavor.
- Try adding fresh herbs like thyme or basil for a different herbal note.
- If you prefer a firmer feta texture, freeze and then thaw the tofu before pressing to create a more crumbly consistency.
Storage
Store the marinated tofu feta in an airtight container in the refrigerator for up to 7 days. The flavor will develop further as it sits. To reheat, simply use it at room temperature or gently warm, although it is typically enjoyed cold or at room temperature in salads or sandwiches.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tofu instead of extra-firm tofu?
Extra-firm tofu is recommended because it holds its shape better and presses more moisture out. Regular or silken tofu is too soft and will not achieve the desired texture for feta.
Is this vegan feta suitable for freezing?
While you can freeze the marinated tofu, freezing may alter the texture, sometimes making it more crumbly. It’s best to freeze tofu before marinating if you want to experiment with a firmer, crumblier feta-like texture.
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Vegan Feta Cheese Recipe
- Total Time: 12 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This vegan feta recipe offers a delicious, tangy alternative to traditional feta cheese using extra-firm tofu marinated in a flavorful blend of miso paste, apple cider vinegar, lemon juice, and herbs. Perfect for adding a briny, cheesy punch to salads, sandwiches, and Mediterranean dishes, this easy-to-make vegan cheese requires minimal prep and benefits from a long marinade to develop its signature taste and texture.
Ingredients
For the Vegan Feta
- 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
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Press the tofu: Drain the tofu and slice it vertically into 4 slabs. Prepare a cutting board by lining it with several layers of paper towels or a clean dish towel. Place the tofu slabs on top, and then wrap them with more paper towels or a clean dish towel. Place a heavy weight, such as a thick cookbook or a large plate weighted down with cans, on top of the tofu to press out excess moisture. Leave it pressed for at least 30 minutes, preferably up to an hour, changing the towels if they become very damp.
- Cut the tofu: After pressing, cut the tofu into small cubes. Avoid large pieces to ensure the marinade penetrates well and to mimic the typical size of traditional feta chunks.
- Prepare the marinade: In a medium bowl with a lid, whisk together the white miso paste, apple cider vinegar, lemon juice, extra virgin olive oil, crushed garlic, nutritional yeast, dried oregano, onion powder, kosher salt, black pepper, and red pepper flakes if using, until the miso paste is fully dissolved and the marinade is smooth.
- Marinate the tofu: Add the tofu cubes to the bowl with the marinade. Mix gently by shaking the bowl or carefully stirring to coat all the tofu pieces evenly, taking care not to break them up. Alternatively, use a large glass jar to combine tofu and marinade, shaking gently to mix.
- Refrigerate and develop flavor: Seal the bowl or jar and refrigerate for at least 12 hours, ideally 48 hours, to allow the tofu to absorb the tangy, briny flavors. The longer the marination, the more the tofu develops a classic feta taste. Store the vegan feta in the refrigerator for up to 7 days.
Notes
- Pressing the tofu is essential to remove excess water, ensuring it absorbs the marinade effectively and achieves a firm, cheese-like texture.
- If you don’t have a tofu press, use heavy objects like plates weighed down with cans, and replace the towels during pressing if needed.
- The red pepper flakes are optional and add mild heat; omit if you prefer a milder flavor.
- The marinade can be adjusted by increasing or decreasing lemon juice or vinegar based on your preferred tanginess.
- Store vegan feta in an airtight container in the fridge and stir gently before serving as flavors may settle.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Cheese Substitute
- Method: No-Cook
- Cuisine: Vegan, Mediterranean-inspired
Keywords: vegan feta, tofu feta, vegan cheese, dairy-free feta, plant-based cheese, miso tofu cheese, homemade vegan feta
