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This is the best vegan TOFU FETA CHEESE recipe ever!
This Vegan Tofu Feta Cheese is cheap and easy to make, and tastes almost like the real thing! It’s super versatile and customizable, great on salads, pasta, or pizza. My Vegan Tofu Feta Cheese has been a reader’s favorite for a long time now, I hope you’ll also enjoy it.
This recipe is one of the most brilliant vegan recipes ever. A handful simple and inexpensive ingredients turn into awesome flavorful vegan feta in a few hours. Sound’s good, doesn’t it?
The key to the most satisfying vegan feta taste are my two secret ingredients: miso and nutritional yeast. These two take regular marinated tofu to a whole new level.
Trust me, you’ll love this.
My Vegan Tofu Feta Cheese is…
- vegan and dairy-free
- gluten-free
- nut-free
- cheesy and delicious
- tangy and flavorful
- easy to make
- inexpensive
- working for any dish you want to serve with feta cheese
Can you eat uncooked tofu?
Yes! Absolutely.
Tofu is made out of soy milk, that has been usually cooked twice. This means even uncooked tofu is actually cooked already, and perfectly safe (and delicious) to eat.
What tofu to use?
I personally love using extra firm tofu, but regular firm tofu works as well. Silken, or other soft tofu types are not the best for this recipe.
Using a good quality tofu can definitely take this recipe to the next level. Make sure to start the recipe with a tofu that you like plain too.
Pressing out the tofu…
Pressed tofu will give you the best result.
Why? Because pressed tofu has a better texture, plus it will take up more of the seasoning.
You have several options to achieve that pressed tofu texture:
- Use a tofu press, if you have one. I can highly recommend you THIS one.
- Wrap the tofu in kitchen towels (or paper towels). Place on a plate, and place another plate or baking sheet on top. Put something heavy on the plate or baking sheet (such as canned beans, heavy pots, books, etc.). Then press tofu for about an hour. If the kitchen towel gets too wet, change it halfway through.
- Freeze tofu. Once completely frozen, remove from freezer and let thaw in a colander, so the excess water can drain.
Disclaimer: I am a lazy person and have made this recipe several times without pressing my tofu. It works too. But it’s a lot better with pressed tofu. 🤷♀️
How to make Vegan Tofu Feta Cheese?
Trust me guys! Making Tofu Feta is super easy!
Take all your ingredients (except tofu), and whisk them together in a bowl. Or add them to a jar, and shake vigorously to mix the ingredients thoroughly. Or use a small blender.
Now the tofu. Cut tofu into smaller or larger cubes, thin slices, or simply crumble it, depending on what you like.
In a jar or an air-tight container mix together tofu and the marinade. Place in the fridge and let marinate.
Well….now the hard part comes…. You have to wait! Between 2 and 72 hours.
Vegan Tofu Feta Cheese tastes best, if you give it time to soak up all those amazing flavors. So unless you are in a mega hurry, let it marinate for at least a day. Shake the jar or container a few times a day, so the marinade can reach every piece.
How to store Vegan Tofu Feta Cheese?
You can keep Tofu Feta in the same jar or container for 5-7 days just as it is. If you plan on keeping the cheese longer, pour olive oil on top to cover the pieces completely.
How to use Vegan Tofu Feta Cheese?
There are endless options to enjoy this vegan cheese. Use it just as you’d do with dairy feta:
- Add to salads, soups, sandwiches, or wraps
- Serve it as a snack on a cheese platter
- Mix it with vegan cream cheese for a feta spread
- Put it on pizza, casseroles or savory pies
- And of course, my personal favorite: Eat it straight from the jar!
CUSTOMIZE IT THE WAY YOU LIKE IT!
I’d say this recipe is pretty awesome the way it is. However there are so many ways to customize it to your liking!
- Experiment with seasonings! Add fresh garlic, chili slices, and dry, frozen or fresh herbs. Rosemary, oregano, thyme or summer savory are especially awesome. Whole peppercorns, dried chili, onion flakes, or mustard seeds are great options as well.
- Play around with the ratio of ingredients! Use more oil or more acid, depending on what you like. Don’t be shy to use a loooooots of salt to get that classic feta taste.
- Simply omit oil if you want to make it oil-free.
- You can also double the marinade, and then use it as a salad dressing as well.
AWESOME RECREATIONS FROM YOU:
Try some more amazing vegan cheese recipes:
- Raw Vegan Cashew Mozzarella
- Life-Changing Millet Cheese
- 2-Ingredient Vegan Cream Cheese
- Simple Raw Cultured Cashew Cheese
- Walnut and Herb Vegan Cheese
- Smoky Chili Almond Cheese
- Quick and Easy Vegan Fondue
- Vegan Cashew Cheese with Tomato and Herbs
And check out my Baked Almond Feta Recipe, if you’re looking for a soy-free alternative!
Print
Vegan Tofu Feta Cheese
- Total Time: 10 mins
- Yield: 1 jar 1x
Description
The best vegan TOFU FETA CHEESE recipe! Try it with my secret ingredients for a surprisingly satisfying feta alternative.
Ingredients
- 1 package of extra firm tofu (400 g)
- 2 tbsp white miso
- 1 lemon, juice
- 1/4 cup apple cider vinegar
- 1 tbsp olive oil
- 3 tbsp water
- 2 tbsp nutritional yeast
- 1 tbsp oregano (optional)
- 1/2 tsp garlic powder
- 1/2 tsp salt (or more!!!!)
- black pepper
- red pepper flakes (optional)
Instructions
- Press water out of tofu. Wrap tofu with a kitchen towel and put something heavy on top. Let it sit for at least 30 minutes.
- Prepare marinade. Whisk together every ingredient in a bowl, or add them to a jar and shake vigorously to mix thoroughly.
- Cut tofu into small cubes, thin slices, or simply crumble it. Add to a jar or an air-tight container. Pour marinade over tofu, and close the container. Shake the container so the marinade can cover every piece. Place tofu feta in fridge, and let marinate for at least 2 hours.
Notes
Marinate the tofu feta for 8-72 hours for the best result.
After marinating keep tofu feta covered with olive oil in the fridge in an air-tight container to preserve it for 2-3 weeks.
- Prep Time: 10 mins
- Category: Snack
Such a fun recipe! This is totally something I could see my mom going crazy about!
😀
Thank you for this delicious healthy version of Feta! We use it on our fresh Greek salads we serve at our Juice Bar! 🌱🥰💜
Happy to hear you like it! 🙂
I absolutely loved this! I used some of it in a parsley/tomato/cucumber salad and put it on a falafel wrap. I’m finding myself munching on it out of the container, too! Will be making this regularly. I used tofu that I froze, thawed and pressed extremely well and it picked up the flavour so nicely. I can’t wait to use this in greek pasta salads and truly all kinds of things. Thank you for the recipe!
Thanks for the lovely feedback, Ashley, I’m glad you liked the recipe!
Frozen and thawed tofu is definitely a game changer, I wish I was less lazy about doing it every time 😀
This recipe is awesome! As a vegan of 19 years, this has become a new staple and part of my regular food prep routine. I always have some on hand. Thanks for this!
I’m so happy to hear that, Rhiannon! And wow, 19 years vegan, you are my hero ❤️
Vegan tofu cheese sounds incredibly YUM. What a fabulous share, Evi. 🙂
Thanks, Anu 🙂
Fabulous! Thanks for this, Evi. 🙂
Thank you!
i pinned this immediately!!! since becoming dairy-free, sometimes what I miss the most is a little cheese in my salads. this would be an awesome replacement, plus added protein because of the tofu. I cannot wait to make this!
Thank you, Dani!
I know the struggle, greek salad was one of my favourite ever! 😀
Woah. This sounds crazy cool! Feta flavor is my favorite… this is right up my alley 🙂
Thanks, Alison 🙂
I saw this on IG and just had to come check it out immediately! It looks and sounds awesome, Evi. Pinning and trying this soon!
Thank you so much, Melissa! 🙂
I’ve been trying to add more vegan cheese to my diet but I haven’t had any real luck with the packaged brands. So I just love this – feta is my favorite and to make a vegan version using tofu is brilliant. Looking forward to trying this, Evi!
Thank you, Geraldine!
Packaged vegan cheese taste sometimes very bad for me too, plus they are also super expensive, so I kinda gave up on those 😀
This is such a great recipe, Evi! I still eat dairy cheese but I really want to cut it out but the store bought vegan cheeses that are sold in my grocery store area little scary. Your vegan cheese looks perfect! 🙂
Thank you, Julie 🙂
I also try to avoid the ones from supermarkets, they all contains so many crazy ingredients…
Hi Evi,
I’ve made this a few times but find there isn’t really enough marinade to coat the tofu pieces fully so been making a double quantity which gives a much beter result.
Another option I found to add extra flavour is to use left over oil from a jar of sun dried tomatos or roasted peppers instead of olive oil. Iv’e had a few jars in the fridge for two months now and the taste is sensational, although the oil goes cloudy which isn’t a problem
Hi Dave,
thank you so much for your tips!
I will definitely try it with the oil of sun dried tomatoes, sounds so amazing! 🙂
How is the texture comparison? I was wondering if freezing the tofu first then defrosting it to get more of the moisture out would help to be more like feta (or less) and to soak up the marinade better. What are your thoughts on this? Thanks
Hi Angela,
If you don’t mind the extra step, freezing then defrosting the tofu is a great option. It’s actually my partner’s favorite method to give the tofu feta the best texture.
To me personally what makes the biggest difference is what brand of tofu I use. Unfortunately the best tofu is always a homemade one, which is soooooo much work to do 😀
This was great Evi! I used about a fifth of the block of tofu for something else and cut the rest up for this recipe and it came out perfect. Greek salad is my favorite too, but I never liked feta and always ordered it without it even when I used to eat dairy. Now my Greek salad will be better than ever! Thanks a lot!
I am so happy, you liked it, Sue! Greek salad is really just the best 🙂
This is really tasty. I made it once without pressing the tofu first and once with pressed tofu. The pressed version is better. It’s not exactly like feta but very good nonetheless.
I am really happy you liked it, Mary!
Unfortunately it’s kind of difficult to recreate that real feta taste, but this one here is good enough to satisfy my feta cravings 🙂
Can I leave out the white miso?
Hi Lisa,
you can totally leave out the miso, though I have to say miso and nutritional yeast are the main flavours here. However it should be still good without it. Maybe add a little bit more salt then (the miso paste is very salty).
Let me know, how it tastes without the miso 🙂
Ok Im not vegan but I live in Korea and cheese is freakinh expensive PLUS I’m looking for healthier alternative. I tried this stuff with korean doenjjang instead of miso. It’s a similar ingredient made with soy bean but the taste is a little bit different and it’s “crunchy” (I mean there is some actual bean inside it’s not as smooth as miso). For the marinade I put everything in a blender so my marinade didn’t look like yours. It looked like a salade dressing. I tasted it and OMG the marinade itself was so good I thought I could actually use ot as a dressing hahah. So when I take some pieces of the cheese out of the jar I take about one tablespoon of the marinade along for my salad dressing. I mix all the veggies + the tofu cheese + the marinade and OH GOD!! It’s freaking delicious. I love it!!! Thank you so much for the recipe.
I am so so so happy to hear you liked it!
Your version sounds really exciting. I have never tried doenjjang, but I’ll keep it in my mind when I go to an asian shop next time, I really wanna try it. That crunchy texture works probably even better than the smooth miso, especially as a salad dressing.
Thanks for the great tip and for the kind comment!
Have a lovely day 🙂
I laughed out loud at your comment! Side note: I’m hooked on South Korean Dramas! Annyeong!
Thank you for this delicious recipe! I can hardly wait to try it.:)After I became vegan the one thing I missed was cheese.Looking forward to trying all your recipes.:)
Oh, I totally understand you, I missed cheese so much, when I became vegan! Luckily I don’t miss it anymore, though every now and then I still love vegan cheeses 🙂
I really hope you will like the recipe(s)!
This was delicious, thank you, Evi 🙂
I just made it for a first time and was easy to do. Will definitely make again!
Hi Kristin,
I’m so happy you liked the recipe 🙂
Hi there
I have made this a few times now – it’s awesome – however I do need to double the quantities for the block of tofu ans substitute all purpose seasonings from soy protein for the miso ! It’s great – thank you
Hi Sarah,
I’m so happy you like the recipe!
I actually also often change the quantities depending on the type of tofu I use 😉
That all purpose seasonings is such a great idea too, I’ll try it the next time! Thanks for the idea!
On strict sodium restrictions. May I ask what you used? Thinking of halving it and just have s couple of cubes is better than none. Unless you’re willing to share the way you made it. Thank you in advance!
GREAT RECIPE! Thank you so much. I just had my first Greek salad in almost 3 yrs since going vegan thanks to this recipe & it was THE BOMB. The only diff is I used fresh garlic instead of powder.
I always want to have this ready in the fridge 🙂
Thank you SO much.
Hi there,
I’m so happy you liked the Tofu Feta 🙂
It’s something I always have in my fridge too, I also really love Greek salad (or actually any salad with ‘feta’ :D)
The fresh garlic is a great idea as well, thanks for the tip!
This recipe has officially changed my life. It is SO delicious. I just shoveled a bit into an avocado half and ate it like that. I love that it’s not just “cheese;” it’s a full-on protein. Thank you so much for sharing this recipe with us.
Hi Jennifer,
thank you so much for this sweet comment, I’m so glad you like the recipe! It’s one of my favourites too, I always have a jar of this ‘feta’ in my fridge 🙂
Have an awesome day! 😘
I agree with Jennifer!
It’s also really hard to find a vegan cheese recipe that isn’t made with expensive ingredients like nuts or carrageenan. Those really sway me away since they’re so easy for me to mess up. One of my favorite things to eat is bruschetta with tomato, basil, feta, and fresh cracked pepper, but I hadn’t been able to enjoy it until now. Thank you so much, I’m in love with this recipe.
Hi Diana!
It makes me so happy to hear that you like this recipe 🙂
I totally know what you mean about expensive vegan cheeses….It’s super annoying when I have to throw away expensive failed nut cheeses.
Luckily we have the life-saver tofu for us 😉
Yum, it tastes amazing! 🙂 Can the feta stay in the marinade for 2-3 weeks or does it have to be replaced with oil?
Hi Anna!
I’m so happy you like it. I think I’ve never kept the feta for longer than 2 weeks in the marinade, but 2-3 weeks should work. Just make sure that the marinade fully covers the tofu, so maybe double the marinade or just simply add a bit more oil.
Adding white miso is a good idea! I have never seen it in the vegan tofu feta ingredients before! Thank you very much for giving an useful information! Keep up your talent
Thanks, Lita! White miso is one of my favourite ingredients, it’s so versatile, I love adding it to almost everything 😉
I’m a little late to the party here, but I tried the recipe and it is DELICIOUS! I will be making this again and again.
Hi Fiona!
No, you’re not late, I’ve just made a big jar of this today too 😉
So happy that you liked that recipe! 😘
sounds great but it can’t be both “new” and “improved” LOL Going to try this
Hahaha, you are totally right, but I couldn’t decide which one to use 😀
Let me know if you make this!
Wow, this turned out absolutely delicious. I threw in a chopped up sundried tomato and some of the oil from the jar too. This is my first vegan cheese worthy of a cheese board! Thanks for sharing!
Hi Marilin,
I’m so so so glad to hear this! The chopped sundried tomatoes sound like the perfect addition 🙂
Thank you for this post.. It’s what i have been searching for. Can the nutritional yeast be replaced with normal yeast powder ?
Hi Ariana! Nutritional yeast is a deactivated yeast that has a strong cheesy flavour, it’s a totally different thing from normal yeast (which would taste horrible here). So if you don’t find nutritional yeast, just omit it simply, though the result won’t be as cheesy as with it. I hope you’ll still like it 🙂
When you say to cover it with olive oil and keep it in the fridge, do you pour the olive oil over the marinade or empty the marinade?
Hi Francis!
It depends on how long I plan to keep the feta in the fridge. For 1-2 weeks I had no problem keeping this tofu feta in the original marinade, only added a bit of oil on top to make sure it’s fully covered. However if you plan to keep it longer I would probably empty the marinade (after a few days of marinading first) and use only olive oil.
Let me know how you liked the recipe 🙂
Delicious!!! Made it yesterday intending to use it on recipes but today when I tried it, I couldn’t stop eating it on its own because it’s so goooood!
I didn’t have the miso and it was still delicious.
Thank you! 🙂
Oh, I’m so happy you like it!
I totally know what you mean BTW, I often have some of this in the fridge, because I always want to use it as a pizza topping on the weekends, but somehow the jar is ALWAYS empty after one day, no matter how much I make of this 😀
This one is a real game changer! I had no problem with the amount of marinade as some people did, it definitely covered the tofu. I put it all in a glass jar and gently gave it a little upside down/ turnaround whenever I went into the fridge while it marinated to keep it all evenly distributed. Superb as a snack, on pasta, grain salads, bowls – but I think I like ti best in a shredded kale or Brussels sprouts salad with avocado, using the marinade as dressing. Even my non-vegan friends went back for seconds! And any leftovers become a tofu scramble for brunch, sautéed with onion, garlic and kale, served with roasted sweet potatoes (and avocado!).
Hi Melissa,
Thank you so much for your sweet comment, it makes me really happy to hear you like the recipe.
I’ll definitely try that salad of yours, sounds amazing! 🙂
You need to calm down!! THIS TOFETA IS INSANE!! I made a batch to incorporate into a Mediterranean crescent ring and I’m lucky any of it made it in the damn thing. Couldn’t stop eating it! Holy cow, lady! You’re awesome!
Hi Lisa! Your comment just made my day, you are so sweet! I’m really happy to hear you liked the recipe 🙂
This is a legit game changer! I am so glad I stumbled across this. I love greek salads and this is such a delicious addition. Take time to press the tofu as I think that helps with the texture. I doubled the marinate to fully cover the tofu in the container. Thank you for this gem!
Hi there! I’m so glad to hear you like the recipe!
And yes, a good pressed tofu makes all the difference 😛
Do you know if this recipe would work with Burmese tofu ( made from chickpea flour)? I miss feta in my Greek salads so this would be amazing! However, regular tofu gives me massive migraines, so I make Burmese tofu regularly as about alternative!
I have actually never tried Burmese tofu, so I have no idea if it would work with this recipe. But let me know if you experiment with it, I’m really interested if it works here.
BTW I have another feta recipe on the blog, if you can eat nuts, you might like this one.
I can’t stop making this! And I’ve discovered the perfect Oil substitute for folks like me who are cutting out processed oil — Chickpea Aquafaba! Works like a charm — still tastes amazing, and the leftover marinade makes an amazing salad dressing. Thank you for such a great recipe!
That’s so clever, Teresa! Thank you so much for sharing this!
I also try to avoid oil in my diet nowadays, so I just simply leave it out in this recipe, but it’s never as good as with oil tbh…but for the next batch I’ll try it with aquafaba, absolutely genius 🙂
I made this to go with my vegan gyros and tabbouleh. I got to say… IT WAS AWESOME! An absolute HIT! I don’t remember exactly how feta tastes, but if someone gave me this and asked me what it was, I’d say feta. But, of course this IS better than feta, as it’s cruelty free. Vegans for life! lol We all loved it. So thank you for the recipe! BTW I only had ~300 – 350 grams of tofu (used some to for the tzatziki).
I’m so happy to hear this, Sandy ❤️
This is delicious! I made this with cubes of tofu that had been frozen, defrosted, and squeezed out and the texture was amazing with that marinade!
Happy to hear that, Morgan! I actually never made it with defrosted tofu before, but good to know it also works 😉
I just made this for the first time, and it’s so good!! I added fresh garlic, and dried basil to the marinade and it gave it a little extra zing! I crumbled it up and ate it with fresh, halved cherry tomatoes! I’m gonna have to double the batch next time… cause I can’t stop eating it 😀
Hi Erin,
I’m so happy you like the recipe! A double batch is always the way to go 😀
Do you know of any good substitute for white miso? I know the flavor is important…
Hi Samantha,
You could try chickpea miso, if you can’t eat soy. 😉
I love this recipe! I use the marinade as a salad dressing.
I’m so happy you like it 🙂
Forgot about in the fridge for a week (in oil as instructed). It got even better.
Hahaha, that’s the best actually 😀 Usually I’m pretty impatient, and eat it right away, but it actually really gets a lot better after a few days/weeks 😉
Love, love, love this recipe! So does everyone I share it with!
I’m so happy to hear this, Katie 🙂
This is delicious! I used it in a Greek Salad and my sister and brother-in-law thought it was real feta! Thanks for the great recipe. This one is a keeper!
Wow, so cool they thought it was real feta! I’m really happy you enjoyed it 🙂
Hello Evi, I am so pleased to find a vegan feta. Prevegan feta was hands down my favorite cheese. So thank you so so much. I would love to feature your recipe on my facebook and youtube channel. I am a baby channel I just got started. I must change it a bit as I do not have miso or red pepper flakes. But I would love to reference your recipe. Thank you again so much for your time and recipe.
Hi Melissa! I’m so glad to hear you like the feta recipe 🙂
If you haven’t changed the original recipe, I’d prefer that you just link to the original rather than fully publishing it. But of course if you have changed the recipe significantly, feel free to post that version with a link back to the original recipe. Or with Youtube I also find it good, if you just show the ingredients (without the exact measurements), and then link back to my recipe.
Have a nice day 😘
I never found a good substitute for goat cheese with my roasted beets, and THIS IS IT!! Such a great recipe! You’ve saved beets for me:)
Hi Amy,
I’m so happy to hear you like the recipe!
BTW huge thanks for reminding me on how awesome is the combo of roasted beets and ‘cheese’, haven’t had it for ages, but definitely making it in the next days 😛
Can this be made oil free. Can home made vegetable stock be added to the marinade for extra flavour?
Yes, absolutely, I often make it without oil. It won’t be as flavorful, but it’s still good 😉
Vegetable stock is a lovely addition, or otherwise you can also just add more water or vinegar.
However keep in mind, that it won’t last that long, if you don’t cover it with oil, so make sure you’ll eat it all within 2-3-4 days.
Thanks for the recipe! It is delicious. I’m allergic to dairy and was looking for a great substitute. The recipe is really good as is, but a nice addition is 2 tablespoons of brine from sauerkraut (fermented not vinegar sauerkraut).
Thanks again!
Hi Megan, I’m so glad you like this tofu feta recipe! 🙂
And thanks for the tip, I was just about to make some feta, and I also have fermented sauerkraut in my fridge, so I’ll try your version 🙂
Thank you! I like tofu very much, Your recipe sounds delicious but how many calories are there?
Hi Joshua,
I’m not a dietitian or nutritionist, so I can’t tell you the exact calories per serving. But you can check them for example here, I always use this site/app for calculating such things 😉
Thank you!=)
Absolutely love this recipe! I’m from Cyprus so I’ve grown up eating lots of feta! I don’t eat dairy anymore though, so was looking for substitutes and I’m so happy I popped upon this recipe. My boyfriend who does not like tofu at all also ate half of the jar! Says something, right?
Hi Thalia! I’m so glad you and your boyfriend liked the recipe 🙂
Hi! I tasted tofu feta in a bowl in a restaurant for my first time and I am vegetarian for 10 years and I thoutgh omg what is this?
So I googled and found your recipe, Thanks for sharing this recipe!
Is this ready to eat or is still need to cook?
Hi Alina,
Yes, this is ready to eat, you don’t need to cook it, however it’s best if you let it marinate for at least a day.
Let me know if you try this, I hope you’ll like my version too 😉
This recipe is absolutely amazing! I have been vegan for about 10 years and I’m a little upset I didn’t seek out this recipe sooner. I did make this with red miso because it was all I had on hand and no grocery stores close to me sell miso and it still turned out delicious. I also crumble the tofu instead of cutting it into small pieces and it is absolutely amazing in everything that I use it in. Thank you so much for sharing!
Hey Sarah,
I’m happy to hear you liked it! Actually I also prefer this crumbled, I usually just cube them for photo purposes 😀
Also, thanks for letting me know that it works with red miso as well!
Have a nice day 😘
I absolutely loved this recipe. I even used it on recipes that called for feta cheese. I had to use the brown mismo paste since that’s all I had at the moment, but thet still turned out amazing!!! Thank you!
Hey Melissa,
Thanks for the great review, I’m so glad you liked it and that it worked with brown miso as well. 🙂
Wow this is next level good. This is definitely becoming a weekly staple for me. SO GOOD! I added dried chilli flakes, dried parsley, peppercorns, and extra garlic powder.
I’m so glad you enjoyed this, Hayley! Your flavoring sounds super yummy 🙂
Just tasting this prior to marinating and it’s already delicious. So easy to throw together. I missed the piquant taste of feta and this fresh take on tofu will work great for me! I will add some fresh herbs when I “preserve” it in the oil after marinating as you suggest. I have dill or thyme in the garden. Either should be great! Thanks!
I’m so happy you already liked it, Susan! I’m sure the dill and thyme will be great additions there 🙂
Made this to eat with the last of the salad we have. It’s delicious! Planning to make this anytime I want to get a little fancy with my salads. Thank you for sharing a recipe so simple and yummy 🙂
Hi! Thanks for the great feedback, I’m so glad to hear you liked it 🙂
I tried this after reading the positive comments because I miss feta cheese. I was really disappointed, it was vile and went straight in the bin. The texture of uncooked tofu is slimy and nasty, and the marinade had an unpleasant salty taste. What a waste of a block of tofu.
Sorry to hear you didn’t like it.
The tofu shouldn’t have been slimy though…weird
Thank you so much for this. I have been buying tofu feta but it is coconut oil heavy. I am so pleased to try this recipe. I am not too keen to add the extra olive oil to submerge the tofu. Do you have a sense of how long it will keep in the fridge without the addition of the olive oil?
Thanks so much.
Hi Nancy,
It’s a tricky question. I made this recipe numerous times and I often made it without the extra oil. Sometimes it was still perfectly fine after 2 weeks, but I also had tofu feta that went bad without the oil after 2-3 days. I think it mainly depends on the tofu you use, and also about how much salt you added. Saltier versions tend to last longer.
I tried keeping this tofu feta in salted water (like the one that real feta is in), and it worked great for 3-5 days, but noticed that the original marinade taste slowly fades away after that.
Some people who tried this recipe said that they freeze the tofu feta as well, but I have never tried that, so can’t tell you if that really works.
I’d say make a small portion of an extra salty version first, then taste and smell test it every day to see how long it keeps in your fridge. I hope it will last for you long without the oil too 🙂
a világ legfinomabb vega sajtja !
Örülök, hogy ízlik 🙂
I’ve been missing feta for things like pasta salads and this is absolutely PERFECT!
I’m really glad to hear you like the recipe, Joss 🙂
wow, this was just like the real thing, im very impressed
I’m so glad you like the recipe 🙂
I have made this recipe a dozen times now, my kids and I just can’t get enough! Thanks for a great recipe!! I’m thinking about trying your raw vegan cashew mozzarella next.
I’m glad you like the recipe, Rebecca!
Let me know if you try the mozzarella, would love to hear your feedback 🙂
This is such a fantastic recipe! I’ve made this countless times and sent the recipe to several friends who also loved it. The only change I make is I up the salt. It’s been a few years since I’ve had dairy-based feta but I definitely remember it having a salty bite to it. Though the recipe is fabulous as it is.
Hi Sara, thank you so much for your awesome review, I’m really glad you enjoy the recipe!
And using more salt is definitely not a bad idea 😉
very good!
Glad you like it 🙂
The best vegan feta recipe EVER!
Imádom a receptjeidet Évi, a mozzarella is nagy kedvenc 🙂
Köszi a kedves kommentet, nagyon örülök, ha ízlenek a sajtok! 🤗
Wow this tofu recipe is a total game changer. Thanks!
I’m so happy you enjoyed it, Leon 🙂
I always thought and from experience that soft silken tofu works better for sandwich spreads and cheese alternatives . I don’t quite like firm tofu in these recipes. It works well for stir fry and other Asian dishes. Any reason why you recommend firm tofu? Genuinely asking.
Hi,
Well, to be honest one of the main reasons I went with regular tofu – when I created this recipe 7 years ago – was that back then they didn’t sell silken tofu anywhere near me, hahaha.
Since then I did try this recipe with silken tofu too, but I personally still prefer the firm one here. I really like the texture of the silken tofu in spreads and in softer cheeses (made with agar agar or coconut oil, for example), but I find it’s too soft for marinated cheeses like this one. Also, I think pressed out firm tofu soaks up the marinade better.
However you can totally use silken tofu here if you prefer. I would choose a harder type though, otherwise you won’t be able to stir it. 😉