Vegan Tofu Feta Cheese
By Jessica Hylton -
- Updated
This Vegan Tofu Feta Cheese is a perfect vegan replacement for feta cheese! Add it to your salads, sandwiches and anywhere you’d add feta cheese!
Honestly, I could describe to you the perfect brine that has over and over. But you really have to try this to believe it. Get ready to put this vegan tofu feta cheese on every single thing!!!
So I was SO skeptical about this. I saw the idea to use tofu and went from there. Honestly, I was sure it wouldn’t work. I was SHOCKED at how beautifully brine-y and just how much this mimicked that flavour that feta cheese gives you. After several tries, I got the level of flavour that matched what I used to have in Greek salads, and I can say friends that I am duly satisfied.
There isn’t much to say except the ingredients are all key. Also, the longer this marinades, the better it tastes. You can do the tofu in small blocks if you want, or crumble it like I do, depending on how you like your feta cheese.
Recipes you can try this in already here on JITK:
- Watermelon Feta Salad
- Roasted Beet Feta Salad with Honey Mustard Vinaigrette
- Apple Pecan and Feta Salad
- Mediterranean Quinoa Salad
- 15 Minute Mediterranean Chickpea Salad
That’s it friends! Let me know – where would you use this? Eat up and enjoy!!
Vegan Tofu Feta Cheese
This Vegan Tofu Feta Cheese is a perfect vegan replacement for feta cheese! Add it to your salads, sandwiches and anywhere you’d add feta cheese!
Ingredients
- 1 block firm tofu pressed for at least 30 minutes
- 1 tablespoon nutritional yeast
- ¼ teaspoon ground black pepper
- ½ teaspoon sea salt
- 3 tablespoons lime or lemon juice
- 3 tablespoons olive oil
Instructions
Instructions
- Either cut your tofu into small cubes or crumbled like crumbled feta and place in a bowl.
- In a mason jar (or any large ish jar with a top) mix the nutritional yeast, pepper, sea salt, lime juice and olive oil. Shake until combined. Pour over the tofu in the bowl and gently stir with a spoon to come to coat all of the tofu. Add the tofu back to the mason jar and pour any excess brine still in the bowl over the top.
- Let it marinade for at least an hour, preferably over night. Taste and you can add more lime juice if you want it more brine-y. Enjoy!
NOTES
Nutrition
Calories: 312kcal | Carbohydrates: 7g | Protein: 17g | Fat: 25g | Saturated Fat: 4g | Sodium: 707mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 61mg | Iron: 3mg
by Jessica
yum! i love tofu feta. definitely will have to try this version!
Thanks Kristin! We hope that you enjoy!!
I tried another recipe for Tofu Feta last weekend which used large amounts of apple cider vinegar and it was sooooo gross. Wish I had found your recipe earlier 🙁
I’m so sorry to hear that Jessy! I hope you get to try my version and that you enjoy it!
How long does this stay okay in the fridge?
At least a few days, like 3 days!
This was absolutely delicious! This was my first tofu taste and recipe, definitely making this again and more with tofu.
Awesome Beth thank you so much!
Hello,
What kind of tofu is best for this?
thanks
Hi Carmen thanks so much for reading! Extra firm or firm tofu works perfectly for this dish. NOT silken tofu. I hope this helps!
This is amazing! Thanks for the recipe Jessica! <3
Hi Cassandra thank you for leaving such a sweet comment we are so happy that you like it! Thank you so much for reading!
What kind of ‘nutritional yeast’? Does it matter if it is instant or active dry?
Hi Sara we’re so happy that you read this recipe! We use Bob’s Red Mill nutritional yeast. It is completely different from regular yeast such as instant or active dry and they are not interchangeable. Nutritional yeast is deactivated yeast that is used as more of a seasoning. I dropped a link below to the nutritional yeast that we use. I hope this helps, thank you for reading!
https://www.amazon.com/Bobs-Red-Mill-Large-Flake/dp/B000WLCHDA/ref=sr_1_8?keywords=nutritional+yeast&qid=1557419173&s=gateway&sr=8-8
Hi!
Thankyou so much for this recipe…yum! Wondering if you think it would keep in the fridge for a few days or should it be used immediately? Alice
HI Alice,
Thank you so much and I’m so happy that you enjoyed!!
YES! It will keep in the fridge for a few days! I’ll add that notation on the post too. Enjoy!!
Hi Jessica,
I plan to try this recipe. I don’t have mason jars, and while I could buy one, I’m wondering if any container with a lid could work?
I just stumbled across your blog a few weeks ago and I’m really enjoying it! Ready to start trying some of your delicious-looking recipes. 🙂
Thanks!
Hi Kelly maybe I can help. You can definitely use any airtight container with a lid. Thank you so much for trying our recipes!
Love this! Super easy to make, so tasty and I plan to also use this for salad dressing. Thank you for the recipe. 😊
We’re so happy that you enjoyed this recipe Jennifer! Thank you so much for reading and leaving such a nice comment!