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I recently made a Vegan Greek Salad with this tofu feta and a popular brand’s feta and by far mine was more flavorful, the popular brand’s feta was far too cheesy and creamy.
I love crumbled vegan feta is crumbled over my Brocolli Cheese Soup or the Mediterranean Pumpkin Pizza. or Greek Salad.
What Is Feta Cheese?
Traditional feta is a brined Greek cheese made from a mixture of goat and sheep’s milk, it is white, and grainy tastes salty, tangy and grainy in texture. It is traditionally added to Greek Salads, a popular Greek spinach pie made with phyllo dough called Spanakopita.
Is Feta Cheese Dairy?
Traditional feta cheese is not vegan because it is made from dairy milk. To make vegan feta, tofu is my ingredient of choice, it has the crumbly texture, most of all it soaks the flavors of marinades very well.
Ingredients For Vegan Feta Cheese
- Tofu
- Olive Oil
- Water
- Lemon Juice
- Nutritional Yeast Flakes
- Garlic Powder
- Oregano
- Salt
How To Make Vegan Tofu Feta Cheese?
Drain tofu. Wrap tofu in a clean kitchen towel and place something heavy on top, a pot or books and let tofu drain excess liquid, about 20 minutes.
Meanwhile, mix the marinade. Add olive oil, water, lemon juice, nutritional yeast flakes, garlic powder, oregano, and salt in a large bowl.
Cut tofu into 1/2 inch cubes, crumble some of the tofu cubes and add to the marinade and mix to thoroughly coat tofu with the marinade. Transfer marinated tofu to a mason jar and cover. Marinate in the refrigerator for 1 hour or overnight.
Obviously, tofu feta is not feta cheese but it is a great vegan, non-dairy, gluten-free feta substitute.
If you make this vegan tofu feta cheese recipe snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: American
Nutrition
(Per portion)- Energy: 139 kcal / 581 kJ
- Fat: 11 g
- Protein: 8 g
- Carbs: 3 g
Cook Time
- Preparation: 10 min
- Ready in: 10 min
- For: 6 Servings
Ingredients
- 1 pound extra-firm tofu, drained
- 1/4 cup water
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
Instructions
- Drain tofu. Wrap tofu in a clean kitchen towel and place something heavy on top, a pot or books and let tofu drain excess liquid, about 20 minutes.
- Meanwhile, mix the marinade. Add olive oil, water, lemon juice, nutritional yeast flakes, garlic powder, oregano, and salt in a large bowl.
- Cut tofu into 1/2 inch cubes, crumble some of the tofu cubes and add to the marinade and mix to thoroughly coat tofu with the marinade. Transfer marinated tofu to a mason jar and cover. Marinate in the refrigerator for 1 hour or overnight.
- Delicious added to Greek salad or topped avocado toast. Should last for 3 days in the refrigerator.
Never would have thought of this, but it’s so good in my salads
I’m happy you enjoy it Imani, thank you for your feedback.
The marinade is delicious! I’m excited to see how the tofu tastes after absorbing the flavors.
I’m happy you like it Denise, thank you for your feedback.