Tofu Feta

This vegan tofu feta recipe transforms humble tofu into tangy cubes of deliciousness. It’s just as tasty as the traditional, pricier version, and this plant-based recipe is ready within hours rather than days.

A bowl holds a salad full of greens, cherry tomatoes, and tofu feta cubes.

I actually love plant-based feta better than the traditional cow-dairy or goat-cheese versions. It offers the same tangy feta flavor, but with a better texture. I serve it on my vegan caesar salad.

What Makes This Recipe Shine?

  • Miso paste adds a mild umami flavor that infuses into the tofu
  • Pressing tofu removes the liquid it’s packed in, paving the way for it to soak up the amazing marinade flavors
  • Using apple cider vinegar adds a tangy flavor that adds the distinctive flavor to this plant-based feta.

Key Ingredients

Ingredients for a recipe are grouped on a counter. The labels on them read, "tofu, lemon juice, yeast flakes, veg broth, tofu, olive oil, seasoning, apple cider vinegar, and miso."

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Tofu — You’ll want to use extra-firm tofu for this recipe.
  • Vegetable Broth — The type of broth you use matters. Make sure it’s a high-quality broth. I prefer to make my own by combining Better Than Bouillon with water.
  • Lemon Juice — Use freshly squeezed or bottled lemon juice.
  • Apple Cider Vinegar — You’ll need a half cup of chopped onion. I recommend a yellow onion because it has a milder flavor.
  • Miso paste — Not just any miso will do, you’ll want to use a yellow mild miso paste. I find this at health food stores near the Asian food.
  • Olive oil
  • Nutritional yeast Flakes — We’ll use just a bit of nutritional yeast flakes to add flavor and color.
  • Dried oregano — If you don’t have dried oregano you can substitute dried basil.
Looking into a container of mild miso paste.

What Miso is Best?

Use a mild miso paste, which is usually yellow or white miso paste. You can find it in the refrigerated health food section of some grocery stores, in most health food stores, or Asian markets.

How to Make This Recipe

  1. Remove the tofu from its package and press to remove excess liquid. 
  2. Make the feta brine by stirring together the remaining ingredients in a bowl. 
  3. Cut the pressed tofu into small cubes.
  4. Add the tofu to the brine and let it marinate for an hour or so.
    Tofu cubes are marinating in a broth with spices and other flavorings.
  5. Tofu feta is best when used within 1 to 3 days. Otherwise, the tofu begins to break down and get mushy.
Looking down on a glass container full of tofu, cherry tomatoes, and basil leaves. There are more basil and tomatoes around the container.

Storage Tips

Keep the tofu in an airtight container in the fridge for 1 to 3 days. I don’t recommend this recipe for freezing.

Frequently-Asked Questions

Can you use tofu as a cheese substitute?

Yes, you can use tofu to make things like tofu feta cheese or even vegan cottage cheese and serve these on salads, wraps, and more.

Can vegans eat feta cheese?

Traditional feta is made from cow or goat dairy, making it something vegans don’t eat. But you can easily make a homemade vegan feta cheese that tastes even better!

What is vegan feta made from?

You can make feta from tofu or other ingredients like coconut oil combined with cashews. The real star of the show is the seasoning sauce to get the correct flavor.

Reader Reviews

This was so easy to make! I served the tofu on salads and it was better than regular feta!


Serving Suggestions

Serve crumbled tofu feta over your favorite salads, such as:

Marly’s Tips

The marinade is so good it can be used as salad dressing once you’re finished marinating the tofu.

Vegan Mediterranean Recipes

Serve vegan feta tofu with any of these dishes:

A glass container holds tofu feta with cherry tomatoes and basil leaves in a marinade.

That’s it for this tofu feta recipe. Enjoy!

A bowl holds lettuce, cherry tomatoes, and cubes of tofu feta.

Tofu Feta

You can make this easy tofu feta to serve on salads, wraps, and more. Simply marinade pressed tofu in a delicious, savory sauce!
5 from 2 votes
Course: Snack
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6
Calories: 56kcal


  • 1 15 oz package extra firm tofu
  • ½ cup vegetable broth (see notes)
  • 3 tablespoons lemon juice
  • cup apple cider vinegar
  • 1 tablespoon mild miso paste
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon dried oregano


  • Remove the tofu from its pacakge and press to remove excess liquid.
  • Make the feta brine by stirring together the remaining ingredients in a bowl.
  • Cut the pressed tofu into small cubes. Add the tofu to the brine and let it marinate for up to 2 hours.
  • Store tofu feta in an airtight container for up to 3 days in the fridge.

Recommended Equipment

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Calories: 56kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 277mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

One Response to Tofu Feta

  1. Avatar thumbnail image for MarlyGeorgie Reply

    5 stars
    This was so easy to make! I served the tofu on salads and it was better than regular feta!

5 from 2 votes (1 rating without comment)

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