Vegan Tofu Feta Cheese

This homemade tofu feta is tangy, umami, and bursting with flavor. Budget-friendly and healthier than store-bought, it is perfect for topping pizzas, salads, and toasts! All you need are a few ingredients and just 5 minutes of prep.

If you are like me and love making pantry staples at home, check out my vegan tomato sauce, tofu ricotta, or vegan Italian dressing next.

Store-bought vegan feta cheese can be pretty pricey, but this easy recipe transforms humble tofu into a briny, umami-packed cheese alternative!

I love adding it to my salads, such as my romaine avocado salad, vegan Greek salad, or tomato cucumber corn salad, for extra flavor and a protein boost. It's great on pizzas, pastas, and in my silken tofu scramble, too!  

💚Why you will love tofu feta 

•  Easy to make - Make the brine, toss in the tofu, and you are done!
• Savory, tangy, and bursting with flavors
• Highly versatile and can be served on salads, mains, or savory breakfasts (add it to my tofu omelette or eggless crepes)
• A great make-ahead condiment that will last up to 5 days in the fridge
• High-protein, nut-free, and can be made gluten-free

🌿What you will need 

• Tofu - Make sure to use extra-firm or firm tofu. Drain and press your tofu beforehand, either by stacking something heavy on top or using a tofu press, for at least 30 minutes.
• Oil - I am using light olive oil, but feel free to substitute it with other neutral-tasting oils like canola and sunflower seed oil.
• Lemon juice + white vinegar - This combination gives tofu feta the perfect level of tanginess and freshness.
• Miso - White miso works best due to its mellow flavor. Red or brown miso will work, but it is slightly more pungent and saltier.   
• Nutritional yeast - Optional but highly recommended, adds an umami boost to vegan feta cheese.

See the recipe card for full information on ingredients and quantities.

🔪How to make vegan feta cheese

To make the marinade, whisk all ingredients together. Then, add cubed tofu, tossing to coat.

Allow tofu feta to marinade for at least 30 minutes, ideally overnight. You can serve it crumbled or in small cubes.

✅Helpful tips 

• Use a shallow, wide container for marinating - This ensures that all tofu cubes are sitting in the marinade, allowing maximal flavor absorption. You can transfer them to a glass jar after a day for easy storage.
• Marinate tofu overnight if you can - For the best flavor, it is recommended to marinate tofu cubes for at least 8 hours. The longer it sits, the more briny and savory it is.

🥗How to use 

• In salads - Crumble over salads or grain bowls to add flavor and protein.
• As a topping - Sprinkle on roasted veggies, pastas, casseroles, or baked potatoes. I especially love it with my air fryer portobello mushrooms.  
• Use it in sandwiches or wraps - alongside my Thai basil pesto, roasted vegetables, and your favorite protein (tofu, tempeh, and instant pot seitan are my go-tos).
• Make a platter/charcuterie board -  My favorite combo includes water crackers, mini pretzels, sliced bell peppers, vegan bologna, and paprika hummus or tofu ricotta.

❄️Storing suggestions 

Fridge - Tofu feta cheese can be stored in the refrigerator for up to 5 days. I like to marinate it overnight first in a large glass container so the tofu cubes can absorb the seasonings, before transferring it to a glass jar for easy storage.

Freezer - This recipe is not freezable as tofu cubes will release water, turning chewy and watery after freezing and thawing.