If you're looking for a flavorful, dairy-free cheese alternative that's high in protein and easy to make, this Oil-Free Tofu Feta in Brine is a must-try. It's tangy, savory, and soaks up flavor just like traditional feta, without the oil or dairy.
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🥗 Why You'll Love This Tofu Feta Recipe
Try this tofu feta-it's tangy, crumbly, and comes together in minutes.
- Tangy, salty, and perfectly crumbly-just like feta, but made from simple plant-based ingredients
- High-protein and easy to make with no blending or cooking required
- Holds its shape beautifully for salads, bowls, wraps, and meal prep
- Big, bold Mediterranean flavor
- Made with everyday ingredients you likely already have
- Perfect for snacking straight from the jar
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👩🏼🌾 Ingredients & Health Benefits
Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.
Below are some notes about the ingredients from me, as an expert in nutrition.
- Super-firm tofu is the perfect base-firm, crumbly, and slightly dry so it mimics traditional feta's texture while providing a solid protein boost.
- Lemon juice gives that signature bright, tangy bite that makes feta taste fresh and slightly sharp, while helping with plant-based iron absorption.
- Apple cider vinegar deepens the tang and adds a subtle fermented note that makes the flavor more complex and "cheese-like," and may support healthy blood sugar levels.
- White miso brings salty, umami depth and a lightly creamy finish that rounds out the acidity, along with gut-friendly fermented compounds.
- Garlic powder adds a gentle savory kick without overpowering, helping recreate that classic feta flavor profile.
- Dried oregano delivers that unmistakable Mediterranean flavor and a slightly earthy aroma that pairs perfectly with the tangy base.
- Nutritional yeast adds a subtle cheesy richness and helps coat the tofu for a more authentic feta-like mouthfeel, while providing B vitamins, protein, and fiber.
See the printable recipe card below for quantities.
🧄 Substitutions
This vegan feta recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Super firm tofu: Use extra-firm tofu, pressed well, instead. It's slightly lower in protein but still absorbs flavor beautifully.
- White or mellow miso: Try chickpea miso or a pinch of salt plus a splash of tamari.
- Garlic powder: Use fresh grated garlic instead.
- Dried oregano: Swap with thyme, marjoram, Italian seasoning, or fresh herbs.
For more healthy tofu recipes, visit my Vegan Tofu Recipes page.
📝 Tips for Making Tofu Feta
These additional tips will help you get the best results from this recipe.
- Use super firm tofu for the most protein. It's already pressed, so it saves time. Cut the tofu into tiny cubes to help it absorb more of the marinade.
- Whisk the marinade ingredients thoroughly until all the miso is dissolved.
- Add half of the tofu cubes to the marinade and store the remaining cubes in an airtight container in the fridge. Add more as needed so the cubes have room to soak up the flavor. The marinade will keep for up to one week.
- Crumble the tofu cubes for serving or leave them whole, depending on the dish. I enjoy them crumbled in watermelon salad with fresh mint.
✔️ Storage Tips
Refrigerate the briny marinade and remaining cubes in airtight containers for up to 5 days.
For serving: Add vegan tofu feta to salads or grain bowls for a protein boost! Use the remaining brine as a dressing for salads!
🙋🏽♀️ Recipe FAQs
Cube it for marinating, then crumble it as desired for serving. Crumbling after marinating makes it easier to handle and helps the flavor come through in every bite.
It's better to add only half at a time so the cubes have more space to soak up the marinade. Add the rest as you use up the first batch.
🌿 More Plant-Based Cheeses and Creams
👩🏽🍳 Made this recipe?
Let me know your thoughts on Greek-Style Tofu Feta by leaving a ⭐️ rating below or sharing it on Instagram.
Tofu Feta Recipe
Ingredients
- 1 tablespoon white miso or mellow miso, or chickpea miso
- ½ cup water
- 2 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder or 1 clove minced garlic
- 1 teaspoon dried oregano or dried thyme, or Italian seasoning
- 1 tablespoon nutritional yeast
- Salt or salt substitute to taste
- 16 ounces super firm tofu or pressed extra-firm tofu, small dice (cubed)
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Instructions
- Whisk the miso into the water until fully dissolved.
- Combine the dissolved miso in water, lemon juice, apple cider vinegar, garlic powder, dried oregano, and nutritional yeast in a medium storage container with a tight-fitting lid.
- Add one-half of the tofu cubes and mix well. Reserve the remaining cubes in a separate airtight container.
- Marinate for at least two hours or overnight. Add the remaining tofu cubes as you use up the others.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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Neena Chandiramani says
Tasty tofu done in an interesting way, another great addition to my collection of Nisha’s recipes.
Nisha Melvani, RDN says
Thank you for giving my feta a try! Glad you enjoyed it!