This tofu feta is creamy, crumbly and salty and tastes just like real feta. Use it on top of salads, over roasted or grilled vegetables or even spread it on crackers.
A note on some of the ingredients:
Extra firm tofu:Â This tofu works really well for this recipe as it does not contain a lot of moisture. There is no need to press the tofu. If using medium firm tofu I recommend pressing the tofu for a minimum of 30 minutes beforehand. The recipe calls for half a block of tofu, the remaining tofu can be stored in an air tight container, covered in water, in the fridge. Change out the water every day to keep the extra tofu fresh for 3 to 5 days.
Refined coconut oil: Refined coconut oil is coconut oil without the flavour of coconut. It liquifies at a low temperature but becomes solid in the fridge. This is what gives the tofu feta the perfect crumble. Other types of oil would not work in this recipe.
Nutritional yeast: Nutritional yeast is a deactivated brewer’s yeast that is high in protein and often fortified with vitamin B12. It has a slightly cheesy, umami flavor.
Apple cider vinegar: Apple cider vinegar helps to give the tofu feta the perfect tang that mimics real feta cheese. A good substitute would be rice vinegar or more lemon juice.
Miso paste: Miso is a thick Japanese paste that is primarily made from soybeans. It has a unique umami flavour. Ensure that the miso is gluten free if needed by checking the packaging. If you don’t have any on hand you can leave it out.
How the tofu feta is made:
Gather all of the ingredients together. In a microwave safe measuring cup or even a coffee mug, melt the refined coconut oil in the microwave for 30 seconds. You can also heat it in a saucepan on the stove over low heat.
Add all of the ingredients to a small blender or use an immersion blender, stopping to scrap the sides as needed. If the mixture is too thick to properly mix add in 1 to 2 tablespoons of warm water.
Once the tofu has mixed well with all of the ingredients, transfer the tofu feta to a small jar or covered container. Place it in the fridge for a minimum of 4 hours to firm up. Alternatively, place it in the freezer for one hour, then move it to the fridge. If the tofu feta is not going to be used within 3 to 5 days it can be frozen and then moved to the fridge at least one hour before it is needed.
Enjoy the tofu feta on salads, on top of cooked pizza or on roasted or grilled vegetables with my Greek barbecued Tofu.
Looking for other vegan cheese recipes? Try my vegan parmesan!
Vegan Tofu Feta
Creamy, crumbly and salty tofu that tastes just like real feta.
8
servings5
minutes5
minutes71
kcal4
minutes10
minutesKeep the screen of your device on
Ingredients
1/2 block of extra firm tofu (175g)
1/4 cup refined coconut oil, melted
1 tbsp lemon juice
1/2 tbsp nutritional yeast
2 tsp apple cider vinegar
1 tsp miso
3/4 tsp onion powder
1/2 tsp salt
Directions
- Add all ingredients into a small blender and blend until smooth.
- Pour the tofu feta into a shallow container and refrigerate for a minimum of 4 hours.
Notes
- Nutritional information is a rough estimate.
Nutrition Facts
- Total number of serves: 8
- Calories: 71kcal
- Carbohydrates: 1g
- Protein: 1.3g
- Fat: 7.3g
- Saturated Fat: 5.7g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 0.6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 172.4mg
- Potassium: 6.8mg
- Fiber: 0.2g
- Sugar: 0.2g
