Vegan Feta Cheese (Tofu Feta)

Cooks in 10 minutes Difficulty Easy
A delicious vegan feta cheese alternative made of cubed tofu in a tangy, savory marinade. The perfect addition to Mediterranean salads, pastas and more!
tofu cubes in an herbed marinade in a tupperware container

Ingredients for Vegan Feta Chese

  • Extra-firm tofu works best in this vegan feta cheese recipe because it will hold its shape when cubed and marinated. You can also use super-firm (high protein) tofu, but it will require more time to marinate because it’s more dense.
  • White miso paste adds umami and a salty, slightly funky flavor that’s reminiscent of stinky cheese.
  • Hot water helps to dissolve the miso paste and stretch the marinade so there’s enough to coat all the tofu.
  • Lemon juice and apple cider vinegar add a sharp tanginess to the tofu feta.
  • Olive oil contributes flavor and a rich mouthfeel. It also helps the marinade to coat the tofu.
  • Garlic powder and oregano are optional but highly recommended. They boost the savory factor of the recipe and add a hint of Mediterranean flavor.
  • Salt is a must because feta cheese is naturally very salty!

How to Make Vegan Feta Cheese

  1. Cube the tofu. Drain the tofu and chop it into cubes. I typically cut half-inch cubes. Smaller cubes = greater surface area for the marinade to penetrate.
  2. Press the tofu. Fold the tofu in a clean, lint-free kitchen towel and weigh it down gently with a flat object like a cutting board or baking tray. Pressing out the excess liquid will allow the tofu to better absorb the marinade for the most concentrated flavor.
  3. Prepare the marinade. First dissolve the miso paste in the hot water, then whisk in the remaining marinade ingredients. Feel free to taste and adjust to your preference: extra lemon juice or ACV if you want it more tart, and extra salt if needed.
  4. Marinate the tofu. Add the tofu cubes to a sealable container and toss with the marinade until fully coated. Allow it it chill for at least 4 hours, or ideally overnight. Toss the tofu or give the container a shake every few hours to ensure the tofu marinates evenly.
vegan tofu feta cheese

Vegan Feta Cheese (with Tofu)

A delicious vegan feta cheese alternative made of cubed tofu in a tangy, savory marinade. The perfect addition to Mediterranean salads, pastas and more!
5 from 1 vote
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Prep Time: 10 minutes
Servings: 5 servings
Author: Sarah Sullivan


  • 1 12 oz block extra-firm tofu
  • cup hot water
  • 2 tablespoons mellow white miso
  • juice of 1 lemon
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt


  • Drain tofu and cut into 1/2” cubes. Arrange the tofu cubes on one half of a clean, lint-free kitchen towel. Fold the other half of the towel over the tofu and weigh it down with something flat (such as a cutting board or baking tray). Press the tofu for 30 minutes. This will help it to better absorb the marinade.
  • In a sealable container, whisk white miso into hot water until dissolved. Whisk in remaining marinade ingredients. Add cubed tofu and toss to coat.
  • Cover and refrigerate for at least 4 hours or, preferably, overnight. If all the tofu isn’t submerged in the marinade, give it a stir or a shake every few hours or so to ensure all the cubes marinate evenly.
  • Enjoy! These tofu “feta” cubes are a savory, protein-packed addition to salads, wraps, pasta and more. You can keep the leftover tofu in the marinade for up to 5 days in the fridge; it becomes more and flavorful as it sits.
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