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Easy Vegan Tofu Feta

May 21, 2019 By Dianne 14 Comments

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tofu feta bowl with text overlayRed wine vinegar and lemon juice give this easy vegan Tofu Feta a tangy zip. With just a block of tofu and a few other ingredients, this non-dairy feta cheese recipe is easy to make. Crumble your homemade dairy-free feta on salads, top pizzas with it, and stuff it into a sandwich for an extra burst of flavor.

vegan tofu feta ingredientsCheese Addict

I was a complete cheese addict grown up. It all start with cellophane-wrapped American Cheese slices and jars of Cheez Whiz. I remember one long car ride where I had a box of Triscuits and a can of Easy Cheese to keep my attention occupied in the back seat. As I grew older, my tastes became more refined and I graduated to blocks of Cracker Barrel Extra Sharp White Cheddar and tubs of creamy Boursin.

tofu in press dicing tofuFeta Cheese

I discovered feta late in my cheese-eating days. There was a Wendy’s down the road from where I worked, and they had just introduced new pita sandwiches, two of which were (supposedly) vegetarian. I stopped in to give them a try, and I immediately became hooked on the “Greek” pita. It was was stuffed with vegetables, feta cheese and a creamy dressing. I ate them several times a week until there was a report on the news stating that the dressings used on the pitas contained gelatin and were therefore not vegetarian. That was the end of my beloved pita sandwiches, and I went vegan shortly afterward.

tofu feta marinating A Cheeseless Vegan

Giving up cheese was tough. The first few years of my veganism were relatively cheese-free, except for the occasional slice of dairy-free Tofutti American, which was pretty much just congealed oil. Then out of the blue, the vegan cheese renaissance began. It suddenly seemed like everyone and their dogs were making different varieties of vegan cheese. I discovered a soy-based feta at my local Whole Foods, and I was instantly hooked again. I started adding it to salads, loading it on sandwiches, and even piling it high on pizzas. Sadly, the cheese was short-lived, and I was suddenly feta-less again. Rather than give up feta for good, I set about making my own. Since then a few other brands have starting making vegan feta, but I’m already hooked on my own recipe.

tofu feta in bowl with lemonsHomemade Vegan Tofu Feta

Vegan tofu feta is super easy to make. You just crumble or cut your tofu into cubes, mix up the rest of the ingredients, pour them over the tofu, and let it marinate. That’s it! I like to pop my feta in the fridge to let it marinate overnight, but it’s ready in just a few hours if you don’t want to wait.

The tang in this recipe comes from red wine vinegar and lemon juice, while the cheesy flavor comes from nutritional yeast and miso. Miso is a paste made from fermented soybeans that’s used in a lot of Japanese cooking. It adds a salty, fermented flavor to this vegan feta, so don’t skip it. This recipe works best with mellow white miso.

Either firm or extra firm tofu with will in this recipe. Make sure you get as much excess water out of the tofu as possible first. I like to use my TofuXpress, but you can also wrap it in a towel and place it under something heavy, like a cast iron pan. You can also wrap it in a clean towel and place it in the fridge the night before, and it’ll be ready when you are the next day. For this recipe, you can either cube or crumble your tofu.  

spinach salad with homemade tofu fetaThis vegan Tofu Feta won’t melt the way dairy cheese does, but it has that familiar tangy feta flavor of my old cheesy friend. It tastes great on salads, sandwiches and wraps, pizzas, and just about anything that could use a little somethin’ somethin’.

What’s your favorite way to eat vegan feta?

Vegan tofu feta in bowl from above

tofu feta square from above
Print

Vegan Tofu Feta

Red wine vinegar and lemon juice give this easy vegan Tofu Feta a tangy zip. With just a block of tofu and a few other ingredients, this non-dairy feta cheese recipe is easy to make Crumble it on salads, top pizzas with it, and stuff it into a sandwich for an extra burst of flavor.

This recipe yields about 2 cups of feta, for 4 servings

Course Condiment
Cuisine American
Keyword dairy-free feta, non-dairy feta, tofu feta cheese, vegan feta cheese
Prep Time 5 minutes
Total Time 10 minutes
Yields 4 servings
Calories 120 kcal
Author Dianne

Ingredients

  • 1 pound firm or extra firm tofu drained and pressed
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon mellow white miso
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt

Instructions

  1. Cut the tofu into cubes or crumble it into large chunks and place in a shallow bowl or baking dish.

  2. Mix together the rest of the ingredients in a small bowl and whisk until smooth.
  3. Pour the lemon juice mixture over the tofu. Toss gently to combine.
  4. Place the dish of tofu in the fridge for several hours or overnight. The longer it sits, the better the flavor.

tofu feta square from above

Recipes that Use Tofu Feta Include: 

  • Spinach Salad with Strawberries and Avocado 
  • Greek Frittata 
  • Asparagus and Feta Omelet
  • Tomato and Feta Pasta Salad
  • Double Broccoli Quinoa

tofu feta in bowl with lemons

Filed Under: Vegan Cheese Recipes, Vegan Recipes Tagged With: gluten free, gluten-free food, gluten-free recipe, plant-based diet, Plant-based food, plant-based recipe, soy, tofu, tofu feta, Vegan, vegan cheese, vegan food, vegan recipe, Veganism

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Baked Vegan Falafel Burgers
Next Post: Easy Vegan Spinach Salad with Strawberries and Avocado »

Reader Interactions

   

Comments

  1. Ricki says

    May 4, 2016 at 12:24 PM

    Love using tofu feta. Thanks for the reminder to make some! Going to try this recipe next time. 🙂

    Reply
    • Dianne says

      May 4, 2016 at 12:49 PM

      I hope you like it, Ricki!

      Reply
  2. Tanya says

    May 6, 2016 at 2:24 PM

    Oh! Excellent timing! I have some tofu in the fridge that was leftover from another recipe. I’ll scale down the recipe a bit and use it this way! Thanks for posting!!

    Reply
    • Dianne says

      May 6, 2016 at 2:41 PM

      I hope you enjoy it, Tanya!

      Reply
      • Tanya says

        May 6, 2016 at 10:25 PM

        Oh, we did! Made a Greek salad with the feta and it was excellent!

        Reply
        • Dianne says

          May 7, 2016 at 7:01 AM

          Yay! So glad you liked it!

          Reply
  3. Keri says

    April 15, 2019 at 12:30 PM

    I can’t wait to make this! It looks fantastic.

    Reply
    • Dianne says

      April 15, 2019 at 12:31 PM

      Thank you, Keri! I hope you enjoy it!

      Reply
  4. Dianne says

    June 5, 2019 at 4:17 PM

    Made the TOFU Feta and was amazed by the wonderful flavor. Easy to make.

    Reply
    • Dianne says

      June 5, 2019 at 4:26 PM

      So glad you liked it, Dianne!

      Reply
  5. Reanna says

    June 9, 2019 at 10:28 PM

    I have this marinading in the fridge for my salads this week and I was wondering if the leftover marinade could be made into salad dressing. I was thinking of adding Olive oil and maybe a tsp of honey. What do you think?

    Reply
    • Dianne says

      June 10, 2019 at 1:27 PM

      I’ve never used it as salad dressing, but I’m sure it would be delicious! Let me know if you try it!

      Reply
  6. Alocasia says

    June 30, 2019 at 6:43 PM

    I have this marinating in the fridge. If you were to use it on pizza, would you cook it on the pizza or crumble it on straight from the marinade?

    Reply
    • Dianne says

      July 1, 2019 at 9:18 AM

      Hi Alocasia, You can do either. I’ve cooked it and eaten it cold, and it’s good both ways.

      Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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