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.
1lbblock of firm or extra tofu(not silken tofu) pressed for at least 30 minutes
¼teaspoonground black pepper
3tablespoonslime or lemon juice
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!
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.