Aurelia Butler

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Easy Vegan Tofu Feta Cheese

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This Vegan Tofu Feta Cheese is a great, addictive and easy to make vegan substitute for traditional feta. Delicious in salads or on its own as a snack or appetizer!

I recently got a major craving for my Greek Style Tomato Cucumber Salad, so I began searching the web for an easy vegan feta recipe. Sadly, I couldn’t find one that seemed to exactly fit the bill. Some seemed great but were a lot more work than I cared for; I’ve been feeling a tad lazy in the kitchen lately! As for the super easy ones, most were merely just cubed tofu, marinated in oil, lemon juice and vinegar, and called for very little salt… I mean hey, let’s face it: feta cheese is crazy SALTY! And tangy. But mostly, salty! So surely you can’t go making fake feta cheese without adding a liberal amount of salt!
Since I couldn’t find what I was after, I decided to create my own version, using not oil and vinegar as a marinade, but brine and salt. This, is what I figured would come closest to what feta should taste like. And the experiment turned out pretty good, if I may say so myself!

Now I’m not gonna lie to you: this does NOT taste exactly like feta cheese and you’re not going to have anyone fooled with it either. BUT, it does have a super tangy, salty flavor to it that’s very reminiscent of the real deal, and a real firm, squeaky texture that’ll keep you coming back for more!
In salads, it definitely does the trick! but it’s also delicious as is, so it makes for a fantastic snack or appetizer, especially if you’re going to serve it with a handful of mixed gourmet olives and crusty bread!
Just one word of caution before you embark on the project: although this vegan feta is super easy to make and will require almost no effort on your part, it does need to marinate for at least 48 hours! So yeah, you are going to need to plan ahead if you are going to make this.
Perhaps you should make a double batch? Just because, you know…

You need to first remove the tofu from its packaging, then drain and press it for at least 1 hour to release excess liquid, and then pat it really dry with a clean towel or paper towel.
Now, if you didn’t happen to own a tofu press, don’t go running to the store just to get one… You can very quickly set up a little rig that’ll work just as good:
Grab a cooling rack and place it over a container of some kind, to collect all the liquids that’ll drip. I chose to use a glass loaf pan, but practically any container will do!
Next, place your block of tofu onto that cooling rack and then place a small plate or other flat object right over that block of tofu… 
Finally, place a heavy object, such as a large book or a cast iron skillet, over that plate or flat object. Now simply put that entire rig aside and let your tofu slowly drip away for about an hour. 

Once it’s good and pressed, cut the tofu into 1/2-inch cubes and place it in a medium sized bowl.
Then, in a glass measuring cup, combine all the ingredients for the brine, stir vigorously with a whisk and pour that right over the cubed tofu.

To make my brine, I chose to use sauerkraut brine, olive brine and lemon juice for a really tangy base, to which I then added nutritional yeast — for a bit of cheesy flavor — a little bit of garlic powder and a generous amount of SALT. Because yes, feta is supposed to be salty! But don’t worry though… this vegan feta is far from being overly salty. In fact, I probably could’ve added even more, but I think you should start with this amount and then if you feel you want more, go ahead and add more next time.

Now place the tofu in the refrigerator to marinate for at least 48 hours. Yes, that’s 2 days! You want that tofu to really absorb the flavors of the brine, and I’m afraid 2 hours just won’t cut it this time. You could even go as far as leave it in there for an extra day or two, if you wanted to. Trust me, this tofu is in no rush to get out of its salty bath!

Once your tofu is done soaking, drain it really well, then add about a tablespoon of extra-virgin olive oil to it, as well as a teaspoon of dried Italian herbs (or your favorite dried herbs), a little pinch of freshly ground black pepper and a dash of red chili flakes, if you’re a fan…

Technically, you could use your vegan feta right away, but if time permits, I suggest that you put in back in the fridge for a few hours, to give those newly added flavors a chance to mingle with the others and develop to their full potential!
Any leftovers will keep in the refrigerator in an airtight container for up to a week (but really… I give it an hour or two, tops!)

Vegan Tofu Feta Cheese

This Vegan Tofu Feta Cheese is a great, addictive and easy to make vegan substitute for traditional feta. Delicious in salads or on its own as a snack or appetizer!
Servings: 4

1- 14 oz package extra-firm tofu, pressed

For the brine

Remove the tofu from its packaging, drain and press it for at least 1 hour to release excess liquid, and then pat it dry with a clean towel.

Cut the tofu into 1/2-inch cubes and place it in a medium sized bowl. In a glass measuring cup, combine the ingredients for the brine, stir vigorously with a whisk and pour over the cubed tofu.

Place the tofu in the refrigerator to marinate for at least 48 hours, then drain well.

Add the olive oil, dried herbs, black pepper and red pepper flakes to the drained tofu and stir delicately until evenly coated.

You could use your vegan feta right away, but if time permits, put in back in the fridge for a few hours for flavors to mingle and develop.

Keep in the refrigerator in an airtight container for up to a week.

Calories: 96kcal, Carbohydrates: 4g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 540mg, Potassium: 185mg, Fiber: 1g, Sugar: 1g, Vitamin C: 4mg, Calcium: 41mg, Iron: 1mg

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! More

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  • 63 Shares149 Views

    in News

    Easy Vegan Tofu Feta Cheese

    This Vegan Tofu Feta Cheese is a great, addictive and easy to make vegan substitute for traditional feta. Delicious in salads or on its own as a snack or appetizer!

    I recently got a major craving for my Greek Style Tomato Cucumber Salad, so I began searching the web for an easy vegan feta recipe. Sadly, I couldn’t find one that seemed to exactly fit the bill. Some seemed great but were a lot more work than I cared for; I’ve been feeling a tad lazy in the kitchen lately! As for the super easy ones, most were merely just cubed tofu, marinated in oil, lemon juice and vinegar, and called for very little salt… I mean hey, let’s face it: feta cheese is crazy SALTY! And tangy. But mostly, salty! So surely you can’t go making fake feta cheese without adding a liberal amount of salt!
    Since I couldn’t find what I was after, I decided to create my own version, using not oil and vinegar as a marinade, but brine and salt. This, is what I figured would come closest to what feta should taste like. And the experiment turned out pretty good, if I may say so myself!

    Now I’m not gonna lie to you: this does NOT taste exactly like feta cheese and you’re not going to have anyone fooled with it either. BUT, it does have a super tangy, salty flavor to it that’s very reminiscent of the real deal, and a real firm, squeaky texture that’ll keep you coming back for more!
    In salads, it definitely does the trick! but it’s also delicious as is, so it makes for a fantastic snack or appetizer, especially if you’re going to serve it with a handful of mixed gourmet olives and crusty bread!
    Just one word of caution before you embark on the project: although this vegan feta is super easy to make and will require almost no effort on your part, it does need to marinate for at least 48 hours! So yeah, you are going to need to plan ahead if you are going to make this.
    Perhaps you should make a double batch? Just because, you know…

    You need to first remove the tofu from its packaging, then drain and press it for at least 1 hour to release excess liquid, and then pat it really dry with a clean towel or paper towel.
    Now, if you didn’t happen to own a tofu press, don’t go running to the store just to get one… You can very quickly set up a little rig that’ll work just as good:
    Grab a cooling rack and place it over a container of some kind, to collect all the liquids that’ll drip. I chose to use a glass loaf pan, but practically any container will do!
    Next, place your block of tofu onto that cooling rack and then place a small plate or other flat object right over that block of tofu… 
    Finally, place a heavy object, such as a large book or a cast iron skillet, over that plate or flat object. Now simply put that entire rig aside and let your tofu slowly drip away for about an hour. 

    Once it’s good and pressed, cut the tofu into 1/2-inch cubes and place it in a medium sized bowl.
    Then, in a glass measuring cup, combine all the ingredients for the brine, stir vigorously with a whisk and pour that right over the cubed tofu.

    To make my brine, I chose to use sauerkraut brine, olive brine and lemon juice for a really tangy base, to which I then added nutritional yeast — for a bit of cheesy flavor — a little bit of garlic powder and a generous amount of SALT. Because yes, feta is supposed to be salty! But don’t worry though… this vegan feta is far from being overly salty. In fact, I probably could’ve added even more, but I think you should start with this amount and then if you feel you want more, go ahead and add more next time.

    Now place the tofu in the refrigerator to marinate for at least 48 hours. Yes, that’s 2 days! You want that tofu to really absorb the flavors of the brine, and I’m afraid 2 hours just won’t cut it this time. You could even go as far as leave it in there for an extra day or two, if you wanted to. Trust me, this tofu is in no rush to get out of its salty bath!

    Once your tofu is done soaking, drain it really well, then add about a tablespoon of extra-virgin olive oil to it, as well as a teaspoon of dried Italian herbs (or your favorite dried herbs), a little pinch of freshly ground black pepper and a dash of red chili flakes, if you’re a fan…

    Technically, you could use your vegan feta right away, but if time permits, I suggest that you put in back in the fridge for a few hours, to give those newly added flavors a chance to mingle with the others and develop to their full potential!
    Any leftovers will keep in the refrigerator in an airtight container for up to a week (but really… I give it an hour or two, tops!)

    Vegan Tofu Feta Cheese

    This Vegan Tofu Feta Cheese is a great, addictive and easy to make vegan substitute for traditional feta. Delicious in salads or on its own as a snack or appetizer!
    Servings: 4

    1- 14 oz package extra-firm tofu, pressed

    For the brine

    Remove the tofu from its packaging, drain and press it for at least 1 hour to release excess liquid, and then pat it dry with a clean towel.

    Cut the tofu into 1/2-inch cubes and place it in a medium sized bowl. In a glass measuring cup, combine the ingredients for the brine, stir vigorously with a whisk and pour over the cubed tofu.

    Place the tofu in the refrigerator to marinate for at least 48 hours, then drain well.

    Add the olive oil, dried herbs, black pepper and red pepper flakes to the drained tofu and stir delicately until evenly coated.

    You could use your vegan feta right away, but if time permits, put in back in the fridge for a few hours for flavors to mingle and develop.

    Keep in the refrigerator in an airtight container for up to a week.

    Calories: 96kcal, Carbohydrates: 4g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 540mg, Potassium: 185mg, Fiber: 1g, Sugar: 1g, Vitamin C: 4mg, Calcium: 41mg, Iron: 1mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! More

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    Vegan Potato Salad

    Tender chunks of potatoes in a yummy creamy dressing, with just the right amount of crunch and tanginess! This Vegan Potato Salad is easy to make — ahead of time too — making it the perfect option for picnics, barbecues and potlucks.

    Who doesn’t like a good potato salad, right? I don’t think I’ve ever actually met anyone who didn’t like potato salad. And I don’t think that I’ve ever met a potato salad that I didn’t like, either!
    There are probably as many different potato salad recipes out there as there are individuals making it, and we each tend to have our own personal preferences. Me? I’m a real fan of the classic version, with a creamy tangy mayo dressing, a little bit of minced red onion, a handful of sliced celery and a generous amount of chopped dill pickles!
    But you know what? As simple a dish as potato salad can be, it’s still fairly easy to mess things up. But with just a few very simple pointers, you’ll be able to avoid common mistakes and learn how to get it perfectly right, every single time!

    THE SECRET IS IN THE… POTATOES!
    First off, be sure to use the right potatoes for the task, in this case: waxy potatoes! These potatoes tend to be on the small side and have thin, smooth skin,  so you don’t even need to peel them, although you could if you wanted to, but they would only lose flavor and nutrients. They also have a firm and creamy flesh, and since waxy potatoes are relatively low in starch and high in moisture, their cells remain intact when cooked, which causes them to hold their shape very well when boiled or baked.
    Also, just like pasta, potatoes absorb water — and salt — as they cook. Adding plenty of salt to the cooking water will ensure that every single starch particle in the potatoes gets infused with salt, resulting in a potato salad that’s well and evenly seasoned. How much salt should you add to your water, you ask? Enough that it tastes like the sea, is what I say.
    Additionally, starting the potatoes in cold water will ensure that they cook evenly. If you were to start them in hot or boiling water, the outside would most likely fall apart before the center has had a chance to completely cook. This would result in a potato salad filled with hard lumps of potatoes covered in mush. Not my idea of a great potato salad!

    So cut your WAXY potatoes into bite size chunks, rinse them well and then put them in a large pot. Cover completely with COLD water and SALT generously. Bring the water to the boil then reduce to a rapid simmer, cover that pot loosely and cook the potatoes until they are fork tender, about 10 minutes.
    Once cooked, drain the potatoes and be sure to let them cool completely. → Adding mayonnaise to hot potatoes would only cause it to melt and go all oily on you. No bueno!

    In an ideal world, you would cook your potatoes the previous day, or at least a few hours ahead so they have plenty of time to cool down. But if this was not an option, don’t despair: all is not lost! To cool your potatoes in a pinch, arrange them in a single layer on a baking sheet and place them in the freezer for about 10 minutes. Perfect crime!
    You could also rinse the potatoes under cold running water or plunge them in an ice water bath, but I find this makes the potatoes somewhat watery and less flavorful. When hot, the “pores” of the potatoes are wide open and they will absorb whatever flavor you throw at them. I don’t think that you want this “flavor” to be that of water…

    WELL… AND IN THE SAUCE, TOO!
    While your potatoes are chillin’, take the opportunity to chop your celery, onion and pickles, and then make that super yummy creamy dressing. Simply combine a cup of vegan mayonnaise, some apple cider vinegar, Dijon mustard and a few herbs and spices (listed below in the recipe card) in a medium bowl and give all that a good whisk.

    When the potatoes are good and cold, place them in a large mixing bowl, along with the celery, onion and pickles,…

    …and then pour in that super yummy creamy dressing; Toss very delicately until all the potatoes are well coated and all those ingredients are evenly distributed.

    Technically, your potato salad is now ready to be served, but if time permits, you should definitely place it in the fridge for a few hours to give all those tasty flavors a chance to meld and mingle.
    This potato salad can totally be made ahead of time and kept in the fridge until ready to serve. Leftovers will keep in the fridge for up to a few days.

    Vegan Potato Salad

    Tender chunks of potatoes in a yummy creamy dressing, with just the right amount of crunch and tanginess! This Vegan Potato Salad is easy to make — ahead of time too — making it the perfect option for picnics, barbecues and potlucks.
    Servings: 8

    US Customary – Metric

    3 lb new potatoes (or other waxy potato variety), cut into 1″ pieces
    2 stalks celery, sliced
    1/2 of a medium red onion, finely chopped (about 1/2 cup)
    1/2 cup chopped dill pickles, about 2 medium

    For the creamy dressing

    Cut the potatoes into bite size pieces, then rinse them well and place them in a large pot. Cover the potatoes completely with cold water* and add enough salt so that your water tastes like the sea; it’s imperative that your water be fairly salty!

    Bring to the boil then reduce to a rapid simmer, cover loosely and cook the potatoes until they are fork tender, about 10 minutes.

    Once cooked, drain the potatoes and let them cool completely.**

    Meanwhile, chop your celery, onions and pickle, and then make the creamy dressing by combining all the ingredients in a bowl and giving them a good whisk.

    When the potatoes are cold, place them in a large mixing bowl, along with the celery, onion and pickles, and then pour in the dressing; Toss delicately until all the potatoes are well coated.

    You can serve your potato salad immediately, or place it in the fridge for a few more hours to give those flavors a chance to meld and mingle.

    This potato salad can totally be made ahead of time and kept in the fridge until ready to serve. Leftovers will keep in the fridge for up to a few days.

    *Starting the potatoes in cold water helps them cook more evenly. If you were to start them in hot or boiling water, the outside would most likely fall apart before the center has even had a chance to cook. That does NOT make for good potato salad…

    **To cool the potatoes faster, arrange them in a single layer on a baking sheet and place them in the freezer for about 10 minutes. You could also rinse them under cold running water or plunge them in an ice water batch, but I find this makes the potatoes watery and less flavorful.

    Calories: 321kcal, Carbohydrates: 34g, Protein: 4g, Fat: 18g, Saturated Fat: 2g, Sodium: 417mg, Potassium: 757mg, Fiber: 4g, Sugar: 2g, Vitamin A: 470IU, Vitamin C: 38mg, Calcium: 35mg, Iron: 2mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! More

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