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    Home / Recipes

    May 2, 2023 by Liz Douglas

    Tofu Feta

    Jump to Recipe - Print Recipe

    If you’re looking for a delicious dairy-free substitute for feta cheese – look no further! In this recipe, I’ll guide you through creating your very own tangy, satisfying tofu feta. Not only is it delicious, but it’s also budget-friendly, quick to make, packed with protein, and easy to find. Get ready to elevate your vegan pantry staples game!

    Glass jar of tofu feta cheese in oil on marble kitchen bench.
    Jump to:
    • What Is Tofu Feta?
    • Why You’ll Love Tofu Feta
    • Ingredients Notes and Substitutions
    • How to Make Tofu Feta
    • FAQs
    • Serving Suggestions
    • More Vegan Cheese or Creamy Recipes
    • Tofu Feta

    What Is Tofu Feta?

    Tofu feta is a vegan-friendly cheese substitute made from extra firm tofu. By marinating the tofu in a flavorful mixture of herbs, spices, and tangy ingredients, you 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

    1. Affordable: Tofu is a budget-friendly ingredient, costing around $4 AUD for 400g. This tofu feta is a much more affordable option than some of the pricier store-bought vegan cheeses.
    2. 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 then leaving it to marinate!
    3. High Protein: Tofu is an excellent source of plant-based protein. So it’s not only a delicious cheese replacement, but a hearty and filling addition to salads, sandwiches or whatever meal you choose to use it with!
    4. 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 it’s saltiness. You can adjust the quantity up or down though to your taste.
    • Whole Peppercorns: Adds a subtle peppery note. Ground black pepper can be used as a substitute, or you can omit.
    • Chili Flakes: For a hint of spice and complexity. Adjust the quantity to suit your preference or omit entirely.
    • Garlic: Provides a savory undertone. Use fresh minced garlic for the best flavor. 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. For the full list of ingredients with measurement, instructions and notes, head to the recipe card below.

    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 tofu is fully covered with the marinade. Refrigerate and marinate overnight, allowing the flavors to meld together. Enjoy your tofu feta within a week.

    FAQs

    How long does tofu feta last in the fridge?

    Tofu feta can be stored in the refrigerator for up to one week. Make sure to keep it in a sealed container to maintain its freshness.

    Does tofu feta melt?

    No, this feta will not melt, however it will soften slightly when heated.

    Can I freeze tofu feta?

    Freezing tofu feta is not recommended as it can affect the texture and consistency. It’s best enjoyed fresh from the refrigerator.

    Can I use other types of tofu for this recipe?

    Unfortunately, no. Extra firm tofu is essential for its texture, if you use a softer tofu it will fall apart when pressed, won’t absorb enough of the marinade and the texture will be gloopy and unappetising!

    Is tofu feta suitable for people with gluten intolerance?

    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:

    1. Salads: Crumble tofu feta over a fresh green salad or a Greek-inspired salad for a burst of tangy flavor.
    2. Sandwiches and Wraps: Add tofu feta to sandwiches or wraps for a creamy and savory element. It pairs well with fresh or grilledvegetables and spreads.
    3. Pasta and Grain Bowls: Sprinkle tofu feta on top of pasta dishes, grain bowls, or Buddha bowls to elevate the flavors and add a protein boost.
    4. 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 flavour hit.
    5. 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

    Toasted sandwich cut in half with melting vegan cheese oozing out
    Melty Vegan Cheese
    Bowl of Creamy Cauliflower Alfredo pasta in a blue bowl on a white marble benchtop, surrounded by a linen napkin, half lemon and raw cashews.
    Creamy Cauliflower Alfredo
    Close up of a bowl of vegan carbonara pasta on a marble benchtop with striped linen napkin.
    Cashew Carbonara

    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!

    Print

    Tofu Feta

    Prep Time 15 minutes minutes
    Marinating time 8 hours hours
    Total Time 8 hours hours 15 minutes minutes
    Servings 5 serves
    Calories 175kcal
    Cost $5

    Ingredients

    • 350 g extra firm tofu
    • 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

    • 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.

    Nutrition

    Calories: 175kcal | Carbohydrates: 3g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 745mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg

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    Hi, I'm Liz! I started Glow Diaries on Instagram back in 2019 after going vegan. I wanted to prove that I wasn’t deprived and eating plant based could be fun and delicious

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