Amazingly delicious vegan feta cheese made from…tofu! Zippy, briny, and perfect for salads! You have to try this tofu feta cheese to believe it.
I’m certainly not the first person to make feta cheese out of tofu. In fact, it’s been a thing for a while, and for the most part, I’ve been dubious of the whole idea. I love tofu, but I recognize that it has its place and I just didn’t think it could make a legit tasting feta cheese.
But people kept telling me it was awesome and I that needed to try it and post a recipe, so I decided to give it a go. And now tofu feta is one of my favorite things. This is my version, and well, I kind of think it’s the best!
You may be wondering, would this stuff actually fool someone? Perhaps, but only in the right circumstances. If you feed someone a chunk of this stuff on its own and tell them it’s feta cheese, they probably won’t buy it. The texture of tofu isn’t quite the same as feta cheese. But I bet they’ll think it’s tasty!
On the other hand, if you throw this in a salad where it’s mixed with a bunch of other textures, the flavor will really have a chance to shine through. In that instance, you could easily mistake it for feta cheese.
The key to this recipe is capturing that tangy feta taste. It’s actually pretty easy! Salty and sour are the key flavors, and I used lemon juice and miso paste for those. Miso paste has the advantage of also adding some funky, fermented flavor that you also find in feta cheese.
I threw in a garlic clove as well, for some bite, and some fresh herbs, which are totally optional. But hey, traditional feta often gets packed with fresh herbs, so why not?
This recipe will work with firm or extra firm tofu. Press it first to squeeze out as much moisture as possible. Whisk up your marinade and give it a taste-test. You want the flavor to me sour and briny, but adjust any of the seasonings to your liking. Add your tofu to the marinade and let it soak for at least 30 minutes. That’s it!
If you have any leftover tofu feta, store it in the marinade so it continues to soak up the flavor. I like my tofu feta best on the second day.
This tofu feta is great to have around as a delicious protein-packed salad topper. I’m really digging it as an alternative to baked tofu during the hot summer months when I don’t feel like turning on the oven.
Tips for Making Amazing Tofu Feta Cheese
- Look for miso in your store’s international foods section, or at an Asian market.
- If you absolutely don’t want to buy miso (which I totally urge you to reconsider), just add lots of extra salt to the marinade. The flavor won’t be quite the same, but it will work.
- And if you’re wondering what to use the rest of your miso for, try using it to season eggplant, putting it in a stir-fry, some ramen, or a batch of vegan broccoli cheese soup.
- The recipe requires you to press your tofu. To do that, either use a tofu press, or wrap a block of tofu up in several layers paper towels and place a heavy book or weighted down cutting board on top. This will squeeze the excess moisture.
Amazingly delicious vegan feta cheese made from...tofu! Zippy, briny, and perfect for salads! You have to try this tofu feta cheese to believe it.
- 1/3 cup lemon juice
- 1/4 cup water
- 2 tablespoons white miso paste
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Fresh herbs of choice (optional), I used parsley and oregano
- Black pepper to taste (optional)
- 1 (14 ounce) package firm or extra firm tofu, drained and pressed for at least 30 minutes
Whisk the lemon juice, water, miso, garlic, salt, herbs (if using), and black pepper (if using) together in a medium bowl.
Add the tofu and toss to coat.
Allow the tofu to marinate for 30 minutes.
Serve immediately or refrigerate the tofu and marinade together in a sealed container for 2-3 days.