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.
Stacy says
HI Dreena
How long will this last in the fridge? Any special way to store it?
Thanks!
Stacy
Dreena says
I’d say about 5 days for sure!
Alicia Cromwell says
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!
Dreena says
Hi Alicia, thanks for the kind comment! Sorry for my late reply, I’m so pleased this recipe gives you a feta fix! 🙂
Niara says
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.
Dreena says
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.
Shery says
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.
Dreena says
wonderful, thanks Shery!
Dilushani says
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!)
Lindsey says
I’m guessing she meant ‘example: chickpea miso.” I have a couple kinds of miso that I tend to use, one is an adzuki bean miso (not very mild at all), the second kind I have (and the one I use most often) can be found here: https://www.vitacost.com/eden-foods-organic-shiro-miso-12-1-oz?csrc=GPF-PA-Food%20%26%20Beverages-024182133608&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=024182133608&csrc=GPF-PA&mtp=srEYR84pO-dc|pcrid|97670541013|product|024182133608&pgrid=16877535733&ptaid=pla-108756438731&gclid=Cj0KCQjw3v3YBRCOARIsAPkLbK6wPD6a-2dK-uyj7h5DYD_u_bhlfgc504IkHkq9PDOosRlEFleGwNAaArlfEALw_wcB
I use this kind because I’m also allergic to gluten- but you could use the barley miso by this brand if you’re not allergic to it.
Dreena says
Hi Dilushani, a mild miso meaning a miso that is milder in flavor. In general, they have a strong salty flavor, but the dark miso varieties are even stronger. It’s not going to ruin the recipe if you use it, and you can use a little less if you want. I’ve never used powdered miso – haven’t seen it! The chickpea miso I use is explained in this post: http://bit.ly/1kkHyAF Hope that helps!