Vegan Feta Cheese (Tofu Feta Cheese)
This homemade vegan feta cheese is the perfect plant-based feta substitute! With just 6 common ingredients, this tangy, briny tofu feta cheese recipe is easy to make and ready in minutes.
Get ready to put this vegan tofu feta cheese on everything! Years ago, I was skeptical about making “cheese” with tofu, but this is the recipe that changed the game. I was honestly shocked at how deliciously briny this vegan cheese is. The texture is just perfect, and after some serious trial and error, I got the level of flavour that matched the dairy-based feta I used to eat in Greek salads. It’s tangy, salty, and perfectly cheesy.
Why You’ll Love This Vegan Feta Cheese
- Quick and easy. This tofu feta cheese takes 6 common ingredients and a mere 6 minutes to make. It’s super speedy, and it saves a last-minute trip to the grocery store.
- Fresh and tangy. There will always be slight differences between dairy cheese and vegan cheese, but I have to say, this vegan feta is pretty darn close to the original! It’s so fresh, salty, and briny, with the creaminess you look for in classic feta.
- Versatile. Enjoy salty, tangy vegan feta on salads and sandwiches or in any of your favourite Greek and Mediterranean recipes.
Notes on the Ingredients
These are some notes on the ingredients you’ll need for this homemade tofu feta recipe. Scroll down to the recipe card after the post for the printable ingredients list with amounts and recipe details.
- Firm Tofu – Make sure you drain and press your tofu for at least 30 minutes. Getting your tofu adequately drained helps give your vegan cheese the texture of feta and not overly watery.
- Nutritional Yeast – If you are vegan, nutritional yeast should be in your cooking arsenal. It gives a savory, cheesy flavour to the tofu that helps boost the taste of feta.
- Salt and Pepper
- Lime or Lemon Juice – A squeeze of fresh lemon or lime juice adds a hint of tanginess, like you’d find in traditional feta.
- Olive Oil – I prefer the flavour of olive oil, but you can use another mild-flavoured oil in its place.
How To Make Vegan Feta Cheese
First things first, cut your tofu into small cubes or crumble it (like crumbled feta) and place it in a bowl. Then, follow the steps below to make your vegan feta cheese easily from scratch. You’ll find the printable instructions in the recipe card.
- Combine the ingredients. In a Mason jar (or any largeish jar with a lid), mix the nutritional yeast, pepper, sea salt, lime juice, and olive oil. Shake until that’s well combined. Afterward, pour the mixture over the tofu and gently stir to coat.
- Soak. Add the tofu back to the mason jar and pour any excess brine still in the bowl over the top. Let the tofu marinate for at least an hour or preferably overnight. Season the finished result to taste, and if you want it more briny, just add a little more lime juice. Enjoy!
Recipe Tips
- Press the tofu first. This is key to achieving that firm “feta” texture. To drain and press your tofu, use a tofu press. If you don’t have one, place the tofu on a towel or some paper towels on a flat surface, like a plate or cutting board. Place more towels or paper towels over the tofu, then place something heavy on top, like a cast-iron skillet. Leave it to drain for a minimum of 30 minutes.
- Adjust to taste. Feel free to add more brine if needed, but I recommend waiting at least an hour for the flavours to soak in first so you don’t end up overdoing it.
- Try it whipped. For another easy variation, try my homemade vegan whipped feta. It’s delicious as a dip or spread!
Serving Suggestions
I love serving this easy vegan feta cheese over a Greek salad, this Mediterranean chickpea salad, or any of my favourite summer salad recipes, like this fresh watermelon feta salad or a vegan pasta salad. Or, I’ll use it as a topping on a vegan pizza, and it’s also delicious crumbled over avocado toast for breakfast.
How to Store
I like to store my vegan feta cheese in an airtight container with the marinade so that it continues to soak up the flavour. You can keep it in the fridge for about 5 days.
More Vegan Cheese Recipes
Vegan Feta Cheese (Tofu Feta Cheese)
Ingredients
- 1 lb block firm tofu, or extra firm tofu (not silken tofu), pressed for at least 30 minutes
- 1 tablespoon nutritional yeast
- ¼ teaspoon ground black pepper
- ½ teaspoon sea salt
- 3 tablespoons lime juice, or lemon juice
- 3 tablespoons olive oil
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
- To drain and press your tofu, use a tofu press, or if you don’t have one, place a towel or some paper towels on a flat surface, like a plate or cutting board. Place more towels or paper towels on top of the tofu, then place something somewhat heavy on top of them, like a cast-iron skillet.
- Feel free to add more brine if needed, but I would say wait at least the hour for the flavours to really soak in so you don’t end up overdoing it!
- I like to store my tofu feta cheese in an airtight container with the marinade so that it continues to soak up the flavour. You can keep it in the fridge for about 5 days.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Have not tried the recipe yet but it looks really good! I’m curious if the oil imparts a significant amount of flavor as I’m trying to minimize my oil consumption. Not sure if it is there to help preserve it, for flavor, or some other reason. Thank you so very much!
Hmm interesting question Elena. We haven’t actually tried it without the oil but it may be able to impart the flavours without it. Try adding an extra tablespoon of lime and 2 tablespoons of water instead. The lemon juice and salt may act as preservative in this situation. I hope this helps!
How long will this keep in the fridge?
Hi Benji thanks so much for reading. It will last for about 5 to 10 days. I hope this helps.
Very excited to try this recipe! Could you freeze some of this and pull it out as needed? Thanks!
Hey Tommi, thanks so much for reading. Freezing the tofu actually changes the texture of it so its not recommended to freeze it for this specific recipe. I hope this helps.
I didn’t have lime so used wine. Typical.
Wow, Jessica, you are my new go-to for recipes…tasty, easy. I just made the feta tofu. It has been in the fridge about an hour, had to sneak a taste–added more fresh lemon juice and an additional sprinkle of salt, so good, so flavorful. I love the addition of nutritional yeast. This is the best feta tofu I’ve tried! Thank you!
This Tofu Feta is so easy and very delicious! Added less oil & more lemon juice & bit vinegar. My Greek salad needed this. Great Recipe !
Allergic to nutritional yeast 🤔. Any suggestions ? Massive migraines
Hi Judy,
You can use vegetable bouillon powder, or soy sauce, mushroom powder or miso paste. Equal quantities should be fine and definitely on your soy sauce – ½ tablespoon for full sodium, 1 tablespoon for low sodium. Hope this helps!