Vegan Tofu Feta Cheese
This vegan tofu feta cheese is so flavorful and fun to make! This vegan feta is fantastic added to fresh garden salads, popped into pita pocket sandwiches, crazy good with crackers, or even eaten simply as a snack. Salty and tangy, with just a hint of the Mediterranean. Nostimo!
Servings 4 -6 (16 ounces)
Calories 27kcal
Ingredients
- 1 16-ounce container super or extra-firm tofu
- ½ cup white wine vinegar
- ¼ water
- 2 tablespoons freshly squeezed lemon juice from one large or two small lemons
- 2 tablespoons reduced-sodium tamari
- 1½ tablespoons nutritional yeast
- 1 tablespoon dried oregano
- ¼ teaspoon dried dill
Instructions
- Drain the Tofu: Place the colander inside of a large bowl. Wrap the block of tofu well and place inside of the colander. Carefully arrange a heavy bowl or other 3-5 pound weighted object on top of the tofu to aid in pressing out the extra liquid. Let sit for at least 30 minutes. You can also use a tofu press, if you have one.
- While the tofu is draining, mix up the marinade. Add all of the ingredients (minus the tofu) into a jar or bowl and whisk together well. Put aside for later.
- Once the tofu is drained to your liking, take it out of the cloth, pat dry, and cut it evenly into ½” cubes.
- Place the cubes into a mason jar or large container with a tight fitting lid. Pour the marinade over the tofu cubes. Cover and give a shake.
- Shake the container every few hours if you can so that all of the tofu cubes are coated with the marinade. Place in the refrigerator for a minimum of 2 hours, but overnight is best. (One or two days is even better!)
- Shake the container several times during the marinating process. At least 4 times total is ideal.
- After desired soaking time, shake the container one more time and drain the excess marinade. Store the tofu feta cubes in a closed container in the fridge. Not recommended for freezing. They will last in the fridge for 4-5 days. Enjoy!
Notes
- Tofu Firmness - It’s very important to use super or extra firm tofu. The other types will not give you the same consistency that you find in dairy feta cheese. Using the firmest tofu you can find and then pressing it to release all of the excess liquid truly makes this recipe much more like the feta you were used to eating in the past.
- Savory Substitutions - You can use any type of vinegar you would like. We found the white wine vinegar gave the best resulting flavor, but you can experiment with apple cider, rice wine, red wine, or any other vinegar your choosing.
- Dairy-free, nut-free, and gluten-free
Nutrition
Calories: 27kcal | Carbohydrates: 3g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 506mg | Potassium: 113mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg