Introducing Vegan Feta that tastes like real feta cheese! This dairy-free recipe is also oil-free, gluten-free, and nut-free. Use in any dish you’d use traditional feta.
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.
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!)
Vegan Feta
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:
- 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:
- 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.
- 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.
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.
Ree says
Just made this today. Very flavorful. Thank you! Making a greek salad for lunch1
Kirstin says
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
Dreena says
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/
Kirstin says
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
Annie says
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.
cory good says
Hi Annie, completely agree! Than and BILLIONS of Asian people who have tofu as a large component of their diet are far healthier that North Americans that follow that standard diet.
Cheers, Cory Good
cory good says
Yikes, few typos there!
Stephanie Dreyer says
I am so excited to try this recipe. I am a huge feta fan and have never found a substitute. Thank you!
Dreena says
Hi Stephanie! Well, hope you love this one… #fingerscrossed!
Joan says
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.
Dreena says
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!
Marianne says
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!
Dreena says
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!
Joely says
Do you think I could make this work without the Miso paste Dreena? I can’t find it!!
Dreena says
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.
Natalie Collins says
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
Charlotte says
You can probably order some online.