10-Minute Vegan Tofu Feta Cheese

This vegan feta cheese really tastes like the real thing! It's rich, creamy, tangy and salty in flavour. Made with tofu and a lemon miso brine. Serve cubed or crumbled as a vegan feta replacement on your favourite dishes.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 2

Servings people

Calories 167kcal

Author Hannah Sunderani

Ingredients

12 oz extra-firm tofu
1/3 cup olive oil (or a neutral oil of choice)
3 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp white miso
2 tsp sea salt
1 tsp onion powder
2 cloves garlic finely chopped
1/3 cup water
1/4 tsp dried oregano
1/4 tsp dried dill

US Customary - Metric

Instructions

Press tofu: Wrap the tofu block in a clean kitchen towel and place a few heavy books on top. To stop the books from sliding, you can line the tofu up against the backsplash of your countertop. Press the tofu for at least 15 minutes.
Slice the tofu into 1-inch cubes and set aside.
In a medium bowl, add the olive oil, nutritional yeast, lemon juice, apple cider vinegar, miso, sea salt, onion powder, garlic and water. Whisk to combine.
Gently toss in the tofu and stir gently with a spatula to coat. Cover with a tea towel and stir occasionally, marinating the tofu for at least 2 hours. Toss with dried oregano and dill. Serve the feta, or pop it in the fridge for a longer marinade (the longer you marinade the more flavourful it becomes. See notes for my recommendation).
Before serving, remove the feta from the fridge and let sit at room temperature for 10 to 20 minutes. (The olive oil marinade can solidify in the fridge and this will bring the brine back to liquid texture). Stir again and serve.

Notes

This recipe will keep for up to one week.

The longer you allow the feta to marinade the more flavourful it will be. I recommend at least 2 hours of marinading. Ideally, I like to make this vegan feta cheese one day in advance of serving.

Olive oil tends to solidify in the fridge, especially when using quality extra virgin olive oil. Let the feta sit at room temperature for 10 to 20 minutes before serving to bring the marinade back to liquid form, stir gently before serving. Alternatively, you can use a vegetable based oil such as grape-seed oil or canola oil in replace of the olive oil, which won't solidify when chilled. (Personally, I prefer the olive oil for a more wholesome ingredient and rich taste).

Nutrition