Mock Feta Cheese ( Vegan Substitute )

Total Time
Prep 1 hr
Cook 0 mins

I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one.

Ingredients Nutrition


  1. Place everything but the tofu in the bowl and whisk together.
  2. Add tofu, stir, and let sit for at least an hour.


Most Helpful

I was doing the vegan challenge for ZWT9 and needed a substitute for feta cheese and this worked out well. As a matter fact we liked it better than feta in the recipe I used. Very tasty, I used extra firm tofu and it worked well.

morgainegeiser July 24, 2013

I pressed my tofu for a full 15 hours before using it and then squeezed out any excess liquid and pressed it with a paper towel. Taking the advice of some of the reviewers, I doubled the salt and cut down on the vinegar; however, it wasn't vinegary enough for me and I added it back in. I put this all together in a mason jar with a couple sprigs of fresh oregano (I used chopped fresh oregano) and put it into the refrigerator. I marinated it for a couple days, turning the jar and shaking it up so the tofu cubes would all be covered. Today I tasted it and it is delicious. Salty like feta, it even has the texture of feta. Unfortunately, the red wine vinegar turned it colors, but I will make it again with Bragg's apple cider vinegar. What a great recipe. Thank you.

gingersnap313 March 26, 2013

Good recipe! I crumbled this and it LOOKS just like feta. Dairy/meat-free items will never be exact replicas, you need to just appreciate them for what they are- delicious stand-ins. This recipe held up well in that regard. I agree the red wine vinegar was a bit overpowering, I reduced it a pinch and still would have left more out. Served in a greek salad and have TONS left (even when halving recipe).

EmilyStrikesAgain December 21, 2008

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