This Vegan Feta Cheese (tofu feta cheese) is the perfect plant-based feta cheese substitute! Made with just 6 ingredients in just a few minutes, this recipe is easy, tangy, and perfect on salads, sandwiches, or in your favourite recipes.

vegan feta cheese salad in a blue bowl on a yellow napkin

Get ready to put this vegan tofu feta cheese on every single thing! Years ago, I was originally so skeptical about making “cheese” with tofu, but this recipe changed my mind. 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 feta I used to eat in Greek salads. It’s tangy, salty, and perfectly cheesy.

Notes on the Ingredients

ingredients for vegan feta cheese

Firm tofu – Make sure you drain and press your tofu for at least 30 minutes. Get your tofu adequately drained helps makes your vegan cheese like 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.

Ground black pepper and sea salt – A little simple seasoning from freshly ground black pepper and salt adds the right amount of flavour to the vegan cheese.

Lime or lemon juice – A squeeze of fresh lemon or lime juice helps add the tang found in traditional feta cheese.

Olive oil – Olive oil rounds out the flavours with a nutty, peppery taste.

How To Make Vegan Feta Cheese

Either cut your tofu into small cubes or crumbled like crumbled feta and place it in a bowl.  

step by step photos for making the recipe - pouring marinade over

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.

step by step photos for making tofu feta cheese

Add the tofu back to the mason jar and pour any excess brine still in the bowl over the top.

tofu cheese in a clear jar

 Let it marinade for at least an hour, preferably over night. Taste and you can add more lime juice if you want it more briny. Enjoy!  

Expert Tips and FAQ

  • 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 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.
vegan feta cheese in a salad at a side angle

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vegan feta cheese salad in a blue bowl on a yellow napkin

Vegan Feta Cheese (Tofu Feta Cheese)

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Resting Time: 1 hour
Total Time: 1 hour 5 minutes
This Vegan Feta Cheese (tofu feta cheese) is the perfect plant-based feta cheese substitute! Made with just 6 ingredients in just a few minutes, this recipe is easy, tangy, and perfect on salads, sandwiches, or in your favourite recipes.
5 (from 7 ratings)
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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.
Calories: 164kcal, Carbohydrates: 4g, Protein: 9g, Fat: 13g, Saturated Fat: 2g, Sodium: 362mg, Potassium: 219mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg

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.

Cuisine: American
Course: Jams, Sauces, Dips & Spreads, Sides
Author: Jessica Hylton