Vegan Feta Recipe with Tofu
Learn how it is easy to make this vegan feta recipe at home with tofu. Use in a variety of Mediterranean or Greek-inspired dishes or as a topping for your favourite salad.
This vegan feta recipe is the perfect vegan alternative to satisfy your cravings for this diverse and delicious ingredient, featured in many dishes.
The consistency and taste are very similar. This dish is super versatile and can be enjoyed as a meal, snack or topping for salads.
Add tofu feta to refreshing watermelon or tomato salads in the summer, making the perfect treat. Great for summer barbeques!
It’s perfect for making one of my favourite Greek dishes, Spanakopita (spinach pie) and delicious topped over seasoned french fries.
The possibilities are endless, and it’s definitely worth the try!
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Key Tips to Follow
- Be sure to slice the tofu into cubes, which will allow for it to soak up more of the flavor in the marinade.
- Give yourself plenty of time to allow this dish to marinate in the refrigerator for at least eight hours before serving. This is definitely necessary to get the desired consistency and taste.
Key Ingredient Notes
- Extra-firm tofu – it has the best texture for marinating. It also holds less of the briny liquid from the package making it easier to drain without pressing.
- Fresh dill – or dried
- Lemon juice – adds flavor and tanginess.
- Vegan lactic acid – gives tofu a familiar “cheesy”, tangy flavor. Many vegetable brines also contain lactic acid so you could also substitute some of the vinegar for the brine of sauerkraut, capers or olives.
How to Make Vegan Feta
1. Add the tofu cubes to a large bowl or jar.
2. Combine the remaining ingredients for the marinade and pour over the tofu. If they are not entirely covered, add more vinegar.
3. Cover and place in the refrigerator for at least 8 hours or overnight.
Variations
- If you prefer not to use lactic acid or vegetable brine, add the juice of a whole lemon and extra vinegar.
- If you do not have fresh dill on hand, feel free to use dried dill seasoning. Adding oregano to this marinade is another flavor option.
- Crumble to use as a topping on salads, crackers, flatbreads and even whip up your own Greek-style french fries.
Storage Suggestions
After completing the marinating process, you can store the cubed tofu in jars or any air-tight container. Ensure the marinade completely covers the cubes.
You can also cover the top with olive oil to limit any mould formation. If properly preserved, it can last up to 2 weeks.
Common FAQs
What is the best type of tofu to use for this recipe?
To ensure the closest texture and consistency to feta cheese, firm or extra firm tofu is recommended for this recipe.
How is the texture of this dish?
Tofu is surprisingly buoyant and firm at the same time. This causes the texture to be solid and smooth while also having a sort of bounce to it. As a result, tofu is creamy and effortless to chew.
Vegan Feta Recipe with Tofu
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 2 lbs (907 g) extra firm tofu, drained and cubed
- 2 sprigs fresh dill, or ½ tsp dried dill
- ¼ cup (60 ml) apple cider vinegar, or white vinegar
- ½ (50 ml) lemon, juiced
- 2 cloves garlic, minced
- ½ teaspoon (2 g) vegan lactic acid, or 3 tbsp brine from sauerkraut, olives or capers
- ½ teaspoon (2 g) black pepper, or to taste
- 2 teaspoon (10 g) salt, or to taste
Instructions
- Add the tofu cubes to a large bowl or jar.2 lbs (907 g) extra firm tofu
- Combine the remaining ingredients for the marinade and pour over the tofu. If they are not entirely covered, add more vinegar.2 sprigs fresh dill ,¼ cup (60 ml) apple cider vinegar ,½ (50 ml) lemon ,2 cloves garlic ,½ teaspoon (2 g) vegan lactic acid ,½ teaspoon (2 g) black pepper ,2 teaspoon (10 g) salt
- Cover and place in the refrigerator for at least 8 hours or overnight.
Notes
- Vegan lactic acid gives the tofu a familiar “cheesy”, tangy flavour. Many vegetable brines also contain lactic acid.
- If you prefer not to use those, add the juice of a whole lemon and more vinegar instead.
- Store in the fridge completely submerged in the brine. You can also cover the top with olive oil to limit any mould formation.
- If properly preserved, it can last up to 2 weeks.
This looks fantastic! I like the idea of the brine and then the marinade and just got it started.
Thank you.
Hi, what kind of vinegar do you use? would ACV work or do you need white vinegar? Im looking forward to trying this for your spanakopita recipe
Hi Maren, either type would be fine. You can also try half white vinegar and half lemon juice.