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.
Ckay says
It’s a winner!!!
I didn’t have read vinegar, so I’ve used organic balsamic.
Mamma mia! Now I am addicted!
I made a mixed veggie salad with red paprika, cucumber, olives, yellow tomatoes, basil, balsamic and topped with this Tofeta. ABSOLUTELY DELICIOUS!!!
Thanks for sharing this recipe. Now I am going to try the soy free you have in the Family book.
Which one is your favourite?
Best regards from Switzerland
Dreena says
Delighted to read your comment, and all the way from Switzerland, thank you! Your salad combo sounds amazing, and you’ve reminded me that I should get that soy-free feta recipe on my blog. It’s only in the Cheese Trap book that I did with Dr. Barnard. The tofu-based one is my fave, though.
Amy M says
Just made this to add to a vegan shakshuka and am excited to see how it turns out. Have you ever frozen it as leftovers? I’m hopeful that it might work well, especially if you like a more “crumbly” feta texture.
Dreena says
HI Amy, it should work fine if you are cool with it becoming a bit crumbly. Tofu will release water when it thaws, so it will become a little ‘spongy’ with some of the marinade releasing. But as I always say… Martha ain’t coming for dinner, so give it a try and enjoy!
Kathleen says
I want to try this recipe, but I’m the only plant based person in my home. I know there will be leftovers. Can this be frozen?
Dreena says
Hi Kathleen, I think it will be okay. The tofu will release some water after thawing, that’s all. It might keep long enough for you to use fresh – hope you love it!
Patrice says
I’ve made this three or four times – used it in greek salads, spanikopita and on pizza – it is excellent, and I find that it gets better with age. My daughter has a terrible dairy allergy – finding a tasty substitute for feta has been a life saver – thanks so much for this recipe.
Dreena says
Thank you so much, Patrice. I appreciate the kind feedback, and agree – it does taste better after some time! So glad you found the recipe and really enjoy it.
Rachel says
Do you think basalmic, apple cider or rice vinager work in place of the red? Those are the ones I have on hand.
Dreena says
Hi Rachel, I wouldn’t use balsamic, but apple cider / rice vinegar will work well!
Misty says
Would like recipe work for Greek pizza? Am new to vegan cooking and was curious on how the end results would be after baking it
Misty says
*would this, not “would like”….sorry for my stupid auto carrot lol
Dreena says
Hi Misty, yes, it would be excellent on a Greek pizza – go for it!