Vegan Tofu Feta Cheese

Creamy, tangy marinated tofu feta cheese, perfect for crumbling onto a Greek salad. This dairy-free, oil-free vegan tofu cheese recipe has that distinctive feta tang and texture. Try adding it to a plant-based charcuterie board!

We lovingly call it "beta feta"!

To transform the tofu into feta cheese, we need to marinate it to infuse the signature tanginess, saltiness and Greek flavors we love in feta. So, we're going to use oregano, Kalamata olive brine, vinegar, miso paste and salt.

🧄 Very useful ingredient notes

• Firm tofu - When attempting to mimic feta without dairy, tofu is naturally the first option. It's white, creamy and keeps it shape when cubed. It crumbles. And, it absorbs flavors remarkably well. Use a firm or medium firm tofu. I would not recommend using silken tofu or super firm tofu for this recipe.
• Miso paste - Miso gives a salty umami flavor to the tofu. I've used both mellow white and red miso for this recipe and both are delicious.
• Brine from Kalamata olives - This is a key ingredient to this recipe! It really takes it over the edge and is a perfect flavor when using tofu for Greek salad.

🔪 Instructions

Here are the step-by-step instructions for how to make dairy-free, vegan feta cheese using tofu.

1. Step 1: Add brine ingredients to a small saucepan and bring to a low boil.

2. Step 2: Cut the tofu into 4 planks by slicing it in half lengthwise.

3. Step 3: Then, lay it down on the large side and slice it in half again.

4. Step 4: This will give you four planks about 3 inches wide by 4 inches long by 1 inch deep.

5. Step 5: Add tofu pieces to brine and simmer on low for 20 minutes.

6. Step 6: Add tofu to glass container.

7. Step 7: Mix marinade ingredients together and then pour over tofu. Cover tofu with some of the leftover brine water (or fresh water). Marinate for at least 2 hours before using.

8. Step 8: After 2 hours or when its cooled down, refrigerate the tofu.

9. Step 9: Remove feta cheese from marinade to serve.

10. Step 10: Crumble on top of Greek salad, cut into cubes for a charcuterie board or slice it to eat with crackers.

👨‍👩‍👦‍👦 Serving suggestions

Vegan Greek Salad

We love to top a traditional Greek salad of romaine lettuce, tomato, cucumber, pepperoncini peppers and purple onion with cubes of marinated tofu feta to make a delicious vegan Greek salad.

Watermelon Cucumber Salad

It adds a beautiful tang to a sweet and salty summer salad of watermelon, cucumber, tofu feta, basil and mint.

Add to vegan charcuterie board

For a party appetizer tray or vegan charcuterie board, lay out tofu feta, sundried tomatoes, green olives, kalamata olives, crackers, grapes, sliced cucumber and peppers on a beautiful plate or platter and it will be devoured in no time.

Snacking and in wraps

You can also eat them as a snack or crumbled into a vegetable pita wrap.

❓ FAQ

📖 Recipe

Vegan Tofu Feta Cheese

Abi Cowell

Creamy, tangy marinated tofu feta cheese, perfect for crumbling onto a Greek salad. This dairy-free, oil-free vegan tofu cheese recipe has that distinctive feta tang and texture. Try adding it to a plant-based charcuterie board!

4.72 from 7 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Greek

Servings 6

Calories 74 kcal

Equipment

Sauce pan

Glass container with lid that holds at least 4 cups

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

0.5x1x2x...

Brine

• ▢ 14 ounces firm tofu drained (no need to press it) and cut into four planks or into small cubes
• ▢ 2 cups water
• ▢ ½ cup vinegar apple cider or red wine vinegar
• ▢ ½ teaspoon sea salt
• ▢ 4 cloves garlic thinly sliced

Marinade

• ▢ 1 tablespoon miso paste
• ▢ 1 tablespoon dried oregano or 2 tablespoons fresh
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons red wine vinegar or apple cider vinegar
• ▢ ½ cup olive brine from a can of olives preferably kalamata olives, but any will work

Instructions

 

Brine Tofu Feta

• ▢
  Add tofu, water, vinegar, salt and garlic to saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 20 minutes, uncovered.
  14 ounces firm tofu, 2 cups water, ½ cup vinegar, ½ teaspoon sea salt, 4 cloves garlic
• ▢
  After the tofu has finished boiling for 20 minutes, drain.

Marinate and Store Tofu Feta

• ▢
  For the marinade, combine the miso, oregano, lemon juice, vinegar and olive brine in a small bowl and whisk together and set aside.
  1 tablespoon miso paste, 1 tablespoon dried oregano, 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, ½ cup olive brine from a can of olives
• ▢
  Add drained tofu to a quart-size container or mason jar with lid (preferably glass). Then, pour marinade into the jar. Fill with leftover brine or water until the tofu is just covered. Put a lid tightly on the container and gently shake it to combine.
• ▢
  Place jar in refrigerator to cool. Allow tofu to marinate and chill for at least 30 minutes (longer is better) before enjoying. Store in refrigerator for up to 10 days.

Video

Nutrition

Serving: 4ouncesCalories: 74kcalCarbohydrates: 4gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 307mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 3mgCalcium: 119mgIron: 2mg

Tried this recipe?Let us know how it was!

Plant Powered Kitchen had a genius idea to boil the diced tofu first to impart more flavor and she was right on target.

This same method is used in this recipe, but the brine and ingredients are different. This plant-based marinated tofu recipe is oil-free, as well.