Tofu Feta Cheese
This easy tofu feta cheese is tangy, salty, made with just a handful of pantry ingredients, & can be flavored multiple ways for a tasty, dense yet crumbly vegan feta substitute for salads, pasta, wraps, and more!
Servings: 1 16-ounce jar
Calories: 230kcal
Equipment
Ingredients
- 1 tablespoon of salt
- ¼ cup of white wine vinegar
- 1 (14-ounce) block of extra firm tofu, drained and lightly pressed
- 1 ¼ cups of hot water
Instructions
- In a 16-ounce jar with a lid or a bowl with a lid, mix together the salt and vinegar until the salt is completely dissolved.
- Cut the tofu into 1-inch cubes and place them into the jar or bowl.
- Slowly add the hot water, close it with the lid, give it a gentle shake, and let it sit for 1 hour on the counter.
- Place the jar or bowl in the refrigerator overnight and enjoy the next day.
Notes
- Use the correct tofu: This recipe relies on extra-firm tofu for the best texture. If you try to use medium or soft tofu, it contains too much liquid and/or may fall apart entirely. Check out this Guide to Tofu here.
- For the most flavor: Press the tofu well so it’s able to absorb the marinade better for the best tasting tofu feta cheese.
- Allow the flavors to meld: Marinate the vegan feta cheese for a minimum of 12 hours, but note that it tastes even better when left for longer.
- Adjust with flavoring: There are several ways to flavor this dairy-free feta, so have fun adjusting it based on how you plan to serve the non-dairy feta cheese.
Nutrition
Calories: 230kcal | Carbohydrates: 8g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 7246mg | Potassium: 636mg | Fiber: 0.4g | Sugar: 4g | Vitamin C: 0.3mg | Calcium: 140mg | Iron: 5mg
