This Tofu Feta is a vegan alternative to the beloved Greek cheese. It only takes 5 minutes to prep, yet tastes surprisingly similar with a crumbly texture and sharp flavor. It’s made using pressed extra firm tofu, which is soaked in a delicious olive-oil and lemon marinade. Infused with classic flavors of garlic, thyme, red pepper flakes and peppercorn, it is very savory. It’s also affordable, high in protein and a great way to bulk up a salad or wrap.
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What Is Tofu Feta?
Tofu feta is a vegan-friendly cheese substitute made from extra firm tofu. Marinating the tofu in a flavorful mixture of herbs, spices, and tangy ingredients can create a cheese-like texture and taste that resembles traditional feta. Tofu feta is versatile, packed with protein, and adds a delightful tangy flavor to various dishes.
Why You’ll Love Tofu Feta
- Affordable: Tofu is a budget-friendly ingredient, costing around AUD 4 for 400g. This tofu feta is a much more affordable option than some of the pricier store-bought vegan cheeses.
- Quick Preparation: Although you do need to make this recipe in advance, there’s very little upfront effort. It’s as simple as crumbling pressed tofu and leaving it to marinate!
- High Protein: Tofu is an excellent source of plant-based protein. So it’s a delicious cheese replacement but a hearty and filling addition to salads, sandwiches, or whatever meal you choose to use it with!
- Easily Available: Extra firm tofu, the main ingredient for tofu feta, is more widely available in supermarkets than pre-made vegan cheese, making it convenient to buy.
Ingredients Notes and Substitutions
- Extra Firm Tofu: The star of the recipe, extra firm tofu provides the base and texture for the feta. Make sure to use extra firm tofu to achieve the desired consistency. Please do not use a different kind of tofu, as anything softer will not be solid enough to withstand pressing, and you’ll end up with a gloopy mess.
- Extra Virgin Olive Oil: Adds richness and a smooth, slightly fatty mouthfeel. Substitute with another neutral-tasting oil like avocado oil or grapeseed oil if desired.
- Lemon Juice: Provides a tangy flavor and enhances the feta-like taste. I recommend always using fresh lemon juice for the best flavor; bottled just doesn’t quite cut it.
- Apple Cider Vinegar: Adds acidity and helps develop the characteristic tanginess of feta. You can substitute with white wine vinegar if needed.
- Salt: Essential for seasoning and enhancing flavors! Feta is known for its saltiness. You can adjust the quantity up or down to your taste, though.
- Whole Peppercorns: Adds a subtle peppery note. You can use ground black pepper as a substitute or omit it.
- Chili Flakes: For a hint of spice and complexity. Adjust the quantity to suit your preference or omit it entirely.
- Garlic: Provides a savory undertone. Use fresh minced garlic for the best flavor. There is no direct substitution; however, if you were desperate, you could use powder.
- Rosemary Leaves and Thyme: Fresh herbs that infuse the tofu feta with aromatic notes. Feel free to experiment with other herbs like basil or oregano to suit your taste.
How to Make Tofu Feta
These instructions are an overview of how I make tofu feta, designed to go with the images. Head to the recipe card below for the full list of ingredients with measurements, instructions, and notes.
Step One – Press the extra firm tofu between paper towels or tea towels to remove excess water.
Step Two – Crumble the pressed tofu into a large bowl, leaving some chunks for texture.
Step Three – Combine the crumbled tofu with olive oil, lemon juice, apple cider vinegar, salt, peppercorns, chili flakes, minced garlic, rosemary leaves, and thyme. Mix well.
Step Four – Transfer the mixture to a jar or airtight container, ensuring the marinade fully covers the tofu. Refrigerate and marinate overnight, allowing the flavors to meld together. Enjoy your tofu feta within a week.
FAQs
Store tofu feta in the refrigerator for up to one week. Make sure to keep it in a sealed container to maintain its freshness.
No, this feta will not melt. However, it will soften slightly when heated.
Avoid freezing tofu feta as it can affect the texture and consistency. It’s best enjoyed fresh from the refrigerator.
Unfortunately, no. Extra firm tofu is essential for its texture; if you use softer tofu, it will fall apart when pressed, won’t absorb enough of the marinade, and the texture will be gloopy and unappetizing!
Yes, tofu feta is gluten-free, making it a great option for those with gluten intolerance or sensitivity.
Serving Suggestions
Once you’ve started making your own vegan feta, here are some delicious ways to enjoy it:
- Salads: Crumble tofu feta over a fresh green salad or a Greek-inspired salad for a burst of tangy flavor.
- Sandwiches and Wraps: Add tofu feta to sandwiches or wraps for a creamy and savory element. It pairs well with fresh or grilled vegetables and spreads.
- Pasta and Grain Bowls: Sprinkle tofu feta on top of pasta dishes, grain bowls, or Buddha bowls to elevate the flavors and boost the protein.
- Pizzas and Flatbreads: Use tofu feta as a vegan cheese substitute on pizzas and flatbreads. It doesn’t melt but will add a delicious tangy flavor hit.
- Charcuterie Boards: Include tofu feta as part of a vegan charcuterie board. Serve it alongside olives, fresh fruits, nuts, and crackers.
More Vegan Cheese or Creamy Recipes
Thanks so much for reading! I hope you enjoy the tofu feta. If you make this recipe, please come back and leave a star rating and review. I’d love to hear what you think of it!
Tofu Feta
Ingredients
- 350 g extra firm tofu pressed for 15 minute
- 1/3 cup extra virgin olive oil
- 1/2 medium lemon juiced
- 3 tbsp apple cider vinegar
- 1/2 tbsp salt
- 1/2 tbsp whole peppercorns
- 1/4 tsp chilli flakes
- 1 clove garlic minced
- few sprigs of rosemary leaves
- few sprigs of thyme
Instructions
- To press the tofu: place tofu block between a few sheets of paper towel or between two clean tea towels. Place a chopping board on top of the tofu and weigh it down with some books or a heavy pot to press out the excess water. Leave the tofu to press for a minimum of 15 mins.
- In a large bowl, crumble the tofu with your hands. It’s okay to leave some chunks, don’t make it too fine. Combine all other ingredients and mix well, then transfer to a jar. Leave the feta to marinate overnight in the fridge before eating. Lasts about a week in the fridge.
sarah says
Been trying your recipes all week and I’m hooked! This one tops the list.
Hong Nguyen says
This was great!! Just made it this week