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Dreena Burton

Trusted Whole Food Vegan Recipes

Vegan Feta (that really tastes good)!… also oil-free

by 58 Comments

Years ago I never imagined eating vegan feta. Then again, years ago I thought I could never give up cheese.

Twenty years later, I now realize it was much easier than I thought. Still, two cheeses kept me in dairyland for a while: parmesan and feta.

It was the intensity of those cheeses. The flavor impact. Salty, tangy, briny. At the time, there were no substitutes on the market. So, I couldn’t imagine eating without them!

Later, vegan feta cheese products did appear in stores. I tried them, and was underwhelmed. They just didn’t hit the flavor mark.

These substitutes were tofu-based, and for some reason the flavor wasn’t penetrating the tofu well enough.

FABULOUS tasting Vegan Feta! from #plantpoweredfamilies cookbook by Dreena Burton recipe is #vegan #dairyfree #oilfree #glutenfree #nutfree

I started to experiment with my own vegan feta recipe. Not only did I want a flavorful marinade that would hold up to a classic greek salad, I also wanted to find a way to make this vegan cheese recipe oil-free.

Most products I tried had an oil marinade. There had to be a way to get that richness without adding that extra oil.

There is! After many trials, the secret to influsing great briny flavor in the tofu is to first simmer it in a vinegar mixture, and then marinate that warm tofu in the full marinade consisting of herbs, lemon juice, vinegar – and chopped olives.

Bingo! Vegan feta flavor success! Not only does the flavor hold up, but for me the texture improves too.

The simmering breaks down the tofu just slightly so that when tossed through the marinade, it mostly holds shape, yet loses *just* a touch of texture. Somewhat like traditional feta cheese.

This recipe is one of my favorites from Plant-Powered Families. It was also one of Nicole’s favorites!

Since summer is here and we are enjoying big, bright salads, I wanted to share this recipe widely on the blog.

So here it is, kids. Enjoy!
x Dreena

(p.s. I did create a soy-free vegan feta recipe for the release of PPF. If you managed to nab the promo ebook, it’s in there – have a look!)

FABULOUS tasting Vegan Feta! from #plantpoweredfamilies cookbook by Dreena Burton recipe is #vegan #dairyfree #oilfree #glutenfree #nutfree

Vegan Feta from "Plant-Powered Families" by Dreena Burton
4.63 from 8 votes
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Vegan Feta

If you haven’t been a fan of tofu feta before, give this one a try. The process of boiling the tofu first and then marinating while warm greatly enhances the flavor. This one will impress! Serves 4–5
Course cheese, Salad

Ingredients

Boiling Mixture:

  • 1 package 12 oz extra-firm tofu, cut into 1/2" - 3/4" cubes (see note)
  • 1 cups water
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon sea salt
  • 2 cloves garlic roughly sliced/chopped

Marinade:

  • 1 tablespoons mild miso ex: chickpea miso
  • 1 teaspoon dried oregano
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 - 2 tablespoons red wine vinegar 2 tablespoons for extra tang
  • 1/2 teaspoon pure maple syrup
  • 1/4 - 1/3 cup minced green olives or kalamata olives

Instructions

To make the boiling mixture:

  1. In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered. If some of the tofu is not covered in the brine, gently stir through occasionally.

To make the marinade:

  1. Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through, and then stir in the olives.
  2. After cooking, strain tofu, discarding boiling liquid (it’s okay to keep the garlic). While still hot/warm, transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. Keeps for 5–6 days.

Recipe Notes

  • Tofu Note: When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way)!
  • Idea: Try this tofu in a Greek salad with crispy romaine lettuce, bright tomatoes, briny olives, and crunchy cucumbers.
  • Serving Suggestions: Think beyond Greek salad. Try this tofu alongside baked potatoes (regular or sweet), atop pizzas, and tossed into pasta, or combine with hummus or another spread in a lunch wrap for your kiddos.
Let me know how you like this recipe. I miss hearing from you, share your thoughts!

Reader Interactions

Comments

  1. This uses regular tofu, right, not the 12 oz. shelf stable Mori-Nu extra firm? Looking forward to trying this.

    Reply

  4. Heyy, is there any way I could substitute the red vine vinegar? 🙁 all I have is apple cider vinegar, aceto balsamico and white balsamico vinegar but I really wanna make this recipe..

    Reply


  6. Made this a couple days ago, have just been snacking on it. Had it in some greek salad tonight which I have been craving since going off dairy and it hit the spot :).

    I’ll probably halve the recipe next time though as it makes a lot!

    Thanks!

    Reply


  7. You say this is soy-free, but tofu is made from soy, unless you’ve found a variety made from something else other than soybeans.

    Reply

    • Correction: I said I HAVE a soy-free vegan feta in my Plant-Powered Families ebook. I have not indicated that this tofu recipe is soy-free. Read again.

      Reply


  8. Just made this for a Greek salad I’m serving tomorrow and it tastes great! Never a fan of feta BV but I really like this recipe. Tastes authentic.

    Reply

  9. Hi Dreena 🙂
    I’ve never used miso before. And I didn’t completely understand this ingredient the way you have it listed: “mild miso ex: chickpea miso”. What does miso ex mean? Could you please link the brand you use? And I have found a chickpea miso but it says it is strong in flavour, their strongest in the range. So is that no good?And is it better to use fresh miso or could powdered miso work equally well once rehydrated? Thanks very much, Dilushani.(New vegan!)

    Reply


  10. Delicious! This recipe is going into my keeper file! Even my non vegan husband enjoyed it, which is high praise from someone who usually won’t touch anything made with the “T” word! (tofu)

    I’ve tried several vegan feta recipes, and through the boiling process, your recipe adds a depth of flavor that the other vegan feta recipes I’ve tried have missed. Thank you for a new summer favorite!

    I have an informal blog that I use for gardening notes and favorite links. Would you mind if I link to your recipe?

    Reply

  12. This sounds like a great sub for feta but ( I think I”ve answered this myself) I was wondering about the sodium content. I try to keep it down. Hard to do I’m sure and keep the flavor . Will be saving this one.

    Reply

  13. Do you think this recipe would still work if you sliced the tofu instead of cubing it? Before becoming plant based, we would slice feta and broil it, then brush with olive oil and eat with pita bread and hummus…i miss this comfort food as it was something my late husband would make.

    Reply

    • Hi Diane, first, that sounds amazing! Second, yes, I think it will be just fine. It may be trickier to work the marinade into the tofu without it breaking, but if you move the slices about more gently, should work okay. Be sure to use an extra-firm tofu, as just firm will break up more. Hope it works out well and brings back that comfort food feel and memory for you.

      Reply


  14. Tried out this recipe and coming from a non-vegan who would have had milk feta in recent times, I’m really impressed with the flavour! I added nutritional yeast flakes to the marinade for added flavour.

    Reply

  15. Hello thank you so much for sharing this recipe!. It sounds amazing and I can’t wait to try it! I have one quick question. How long would you recommend marinating it before using it?

    Reply

    • Hi Neisha, thanks! Once the marinade is worked through the tofu, you can use it at anytime. For sure the flavor will develop a little more after it sits for a few hours or overnight. Enjoy!

      Reply

  17. Loved this. I’m making spanakopita type wraps with it for dinner tonight. Used shredded dark cabbage, onion, sunflower seeds and “feta “. And sweet potato wedges on the side with minty sauce made with silken tofu.

    Reply

  18. So excited for this! Before vega, we used to eat grilled watermelon with a balsamic glaze and mint, topped with crumbled feta. Now I can enjoy that sweet/salty treat again! Thank you 🙂

    Reply

  20. I think that making vegan feta from tofu is a great idea since the feta cheese is high in cholesterol and saturated fat. Tofu has lower calories and fat content but adding tofu to a dish as a substitute for Feta will affect the recipe’s texture, but not much the taste

    Reply

  21. Hi Dreena.. Recipe looks amazing! Can you share the benefits if the boiling step as opposed to just marinating it?
    Best wishes for 2017.

    Reply

    • Hi Rachelle, missed this comment – sorry! The boiling process help the tofu lose its ‘raw’ flavor, and also helps infuse it with the vinegar for more of a briny flavor. Finally, because it’s warm when mixed with the marinade, it soaks up those flavors even better!

      Reply

  22. I just finished making this “feta” and it turned out really well. So easy!! I didn’t have any olives, but will be sure to get some for next time. Another blogger who has a variety of easy vegan cheese recipes is Anja at http://www.cookingwithplants.com. Her videos are short and very easy to follow.

    Reply

  24. Hi Dreena. I’m thinking of making this for a potluck pasta salad. If I want it to be in cute cubes like in your photo, do I cut it after boiling then put it in the marinade? Or are you supposed to just let it fall apart in the marinade?

    Reply

    • Hi Dawn. Cube the tofu before adding to the boiling mixture. Once you begin to mix the marinade with the tofu, it can begin to break down slightly – but not that much. Just some cubes around the edges. It won’t fall apart altogether, as long as you use an extra-firm tofu. Does that make sense?

      Reply

  26. This looks delicious Dreena! Thank you. Could you please also post the soy-free version. What are your thoughts on tofu from a nutritional and health perspective? There are contradicting perspectives on tofu in the plant-based world in regards to health benefits.

    Thanks, Kirstin

    Reply

    • Thanks Kirstin. I think tofu is a healthful part of a whole foods vegan diet. Most brands are organic/non-gmo (I have yet to find one that isn’t). So the issues surrounding gmo soy are more of a concern for people purchasing processed foods that contain soy products (soybean oil, etc) because they are rarely organic/non-gmo. Also, that non-gmo soy goes to animal feed. For most people tofu is eaten once a day, or not even every day, and that really isn’t a big part of a healthy whole foods diet. Dr. Greger talks about soy in some of his videos, if you want to learn more, here’s a link: http://nutritionfacts.org/topics/soy/

      Reply

      • Thanks Dreena for the link. I love tofu and used to eat it a lot, especially when I lived in Viet Nam and bought fresh tofu from the market all the time. However, in recent years I have read reports on the effect of non-fermented soy consumption on hormones so I am trying to find comprehensive and neutral information on the subject.

        I will try this recipe as it sounds delicious.

        Kirstin

        Reply

        • So far all the reports I’ve read claiming soy is not good for you can always be traced back to the Weston A Price Foundation, which has very anti-vegan/vegetarian views. This site is pretty good at explaining it:
          http://zenhabits.net/soy/
          Actual nutrition science has always supported soy as part of a healthy diet.

          Reply

  28. I have really missed feta since becoming vegan. I’m so excited to try this! This seems to be a deal breaker for all my non-vegan friends and family – giving up cheese. If I can serve and convince them with this, we may have swayed more to the vegan movement. Thank you Dreena.

    Reply

    • Cheese is such a big issue for people, I agree Joan. If you haven’t tried the Miyoko’s line of cheeses, I’d also recommend those. They are suited more to spreading or serving on platters, but they have wonderfully rich/deep cultured flavors that really impress. Thanks – hope you enjoy!

      Reply

  29. I can’t wait to try this!! Have you tried making spanakopita with it? That would be yummy! Vegan spanakopita is usually missing a tang factor and too spinachy. This could be the ticket! I’m excited 🙂 Thank you!

    Reply

    • I haven’t Marianne – and don’t know why because I have always LOVED it. Agree, this could make vegan spanakopita very special. If you give it a go, let us know!

      Reply

        • For sure you can, but the miso adds a salty, umami flavor. The texture will be okay. Miso is pretty available in grocery stores. Maybe ask in your local store, it might be there just not very visible. If you don’t use it, def add extra salt to taste.

          Reply

        • Hi Joely, Not sure where you are located, but look for miso in either health food stores, or if you have an Asian grocery store in your area, you are sure to find it there. Most often found in the refrigerated section, but I have seen refrigerated as well

          Reply

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