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.
Andrea says
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?
Jamie Pacheco says
I’m impressed and excited with how well this turned out! Thanks so much for the recipe!
Dreena says
Excellent! Thanks Jamie.
Ginny says
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.
Diane says
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.
Dreena says
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.
amanda says
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.