Vegan Feta
September 12, 2024
Vegan feta that's salty, tangy, and crumbly is super easy to make with a block of tofu and a blend of delicious seasonings. Use it to spice up your salads, pastas, pizzas, and sandwiches with a burst of Greek flavor.
Before going vegan, my favorite part of any salad was always the cheese, which balances out the fresh fruits and vegetables with a creamy, tangy kick. So when I started testing my apple walnut salad recipe, I knew it needed the perfect feta to crumble on top of it.
I began testing different marinades and seasonings until I had a vegan feta substitute that was cheesy, salty, tangy, and so delicious that I couldn't stop eating it. This is that feta recipe.
Ingredients & Substitutions
If you have questions about whether you can substitute an ingredient or where to find something, look here for your answer. If it's not here, feel free to leave a comment, and I'll respond as soon as I can!
extra-firm tofu: This forms the base of the vegan feta, so there's not really a substitute for it. Make sure you get extra-firm tofu for the best crumbly texture.
nutritional yeast: Vegan flakes that are loaded with cheesy flavor, typically available at a healthy food store like Whole Foods or Trader Joe's.
salt: Feta is known for its saltiness, so don't skimp on the salt. I used sea salt, but Himalayan pink salt or table salt will work, too.
dried oregano: This seasoning often accompanies feta cheese, but you can leave it out if you prefer a simpler feta.
lemon juice: Adds a tangy flavor to the tofu; use freshly squeezed juice for the best flavor.
apple cider vinegar: Like lemon juice, apple cider vinegar adds a tangy flavor to the tofu, but using a 50/50 mix of apple cider vinegar and lemon juice balances the feta's flavor. If you use all lemon juice, the feta may taste citrusy, and if you use all vinegar, it may taste too pungent.
white miso paste: This seasoning has a sweet, tangy, umami flavor that adds to the rich blend of flavors in your marinade. If you have a gluten allergy, be sure to purchase a certified gluten-free white miso paste.
How to Use Vegan Feta
This vegan feta is delicious on its own, but I personally love it crumbled over a salad, like my apple walnut salad. Here are some other ways you could use this recipe:
crumbled on pizza
on Greek-fusion tacos
stuffed in a pita with falafel, lettuce, onions, and vegan tzatziki
in a grain bowl
in a casserole, like my butternut squash casserole
watermelon feta salad
to add flavor to any sandwich
mixed with pasta
vegan spanakopita
on soup
on English muffins with jam
Tips and Frequently Asked Questions
Is this recipe gluten-free? Yes, this recipe is gluten-free, dairy-free, nut-free, and vegan. If you have a gluten allergy, please check whether your white miso paste is certified gluten-free before you buy it. Most brands should be, but it's possible to find one that's made with wheat.
How do I press tofu without a tofu press? If you don't have a tofu press, you can use a clean kitchen towel and some heavy books (or other heavy items). Just wrap the tofu in your kitchen towel, then balance the books on top to press the water out of the tofu. I like to place my tofu near a wall so I can use the wall to support the books. Otherwise, you may find the books will fall after a few minutes.
Do I have to press the tofu first? Yes, pressing the tofu removes the water, which makes space for the marinade's flavors to be absorbed.
Why do I need to marinate overnight? For the best feta flavor, I highly recommend leaving your tofu to marinate overnight or longer if possible. The longer your feta marinates, the more flavor it can absorb.
How do I store leftovers? If you have leftovers, you can leave them in the jar with the marinade and refrigerate for up to 5 days.
More Vegan Cheese Recipes
Vegan Feta
Yieldabout 1 1/2 cups
Prep Time10 minutes
Cook Time0 seconds
Total Time12 hours, 30 minutes
Ingredients
- 14 oz. block of extra-firm tofu
- 2 tbsp. nutritional yeast
- 1 tsp. salt
- 1 tsp. dried oregano
- 2 tbsp. freshly squeezed lemon juice
- 2 tbsp. apple cider vinegar (or white vinegar)
- 1 tbsp. white miso paste
Instructions
Press your tofu for 20-30 minutes. You can use a tofu press for this, or you can wrap your tofu in a clean kitchen towel and balance some heavy books on top of it. Then, cut your tofu into bite-sized cubes.
![Tofu on a cutting board with a knife, cut into small cubes.]()
Add your tofu pieces to a jar or container with a lid, then sprinkle nutritional yeast, salt, and oregano evenly over the cubes.
Separately, mix up your lemon juice, apple cider vinegar, and white miso paste, then add the liquid to the jar with the tofu.
![A hand pouring liquid over tofu coated in seasonings.]()
Cover the jar and shake gently to coat the tofu without breaking it, then place the jar in the refrigerator overnight to marinate.
![Tofu pieces in a jar with the feta marinade.]()
Remove your vegan feta from the marinade, then serve in chunks or crumbled over a salad, casserole, pizza, pasta, or bowl.
Notes & Hints
If you have leftovers, you can store them in your jar with the marinade in the refrigerator for up to 5 days.
Nutrition Data
Serving Size: 1/12 of recipe; Calories: 39; Fat: 2 g.; Saturated Fat: 0 g.; Cholesterol: 0 mg.; Sodium: 220 mg.; Carbohydrates: 2 g.; Fiber: 1 g.; Sugar: 0 g.; Protein: 4 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 1 mcg.; Vitamin C: 1 mg.; Vitamin D: 0 mcg.; Calcium: 33 mg.; Iron: 0 mg.; Potassium: 69 mg.; Zinc: 0 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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