If you have been following me for a while, you know I put this vegan tofu feta on everything! I make a batch at the beginning of the week and keep it for salads. Did you know that making this feta at home is very similar to the fancy ones you can purchase at the store? It is totally vegan proof! Many friends ask for the recipe as a great dairy-free alternative, or just to add some extra protein to meals!
Note that all of these ingredients serve a very specific purpose! This is one of the few recipes where I do not recommend any substitutions or you will not get the same result!
Extra-Firm Tofu: This helps yield a crumbly texture like feta rather than a smooth texture like ricotta. You do not have to worry about pressing your tofu
Refined Coconut Oil: This will have a neutral flavour instead of a coconutty flavour. Using coconut oil is essential because it is the only oil that firms up in the fridge! Avoid words on the bottle like ‘un-refined’ ‘Cold-pressed’ ‘virgin’. Look for words such as ‘un-refined’, ‘odourless’ ‘neutral flavour’
Onion Powder: For some reason, this gives it a really subtle umami flavour
Salt: Do not skip, even add extra if you would like! This is what helps give a cheesy salty flavour like feta!
Nutritional Yeast: If you cannot find it, you can omit but I love the extra cheesiness it gives!
Oregano: Not in the recipe, but adds a nice flavour if you plan to use it for greek dishes!
Favourite Recipes with Tofu Feta:
Sweet Potato Farro Buddha Bowl
Sundried Tomato Pesto Pasta Salad
- ½ block extra firm tofu
- ¼ cup refined coconut oil
- 1 Tbsp lemon juice
- 2 tsp apple cider
- ¾ tsp onion powder
- 1 tsp nutritional yeast
- ½ tsp salt
- Melt the coconut oil in the microwave.
- Add ingredients to a blender and blend until smooth. Scrape down with a spoon as needed.
- Store in the fridge for 2-4 hours. You can eat it right away, but it was the best crumbly texture once stored in the fridge.
*This recipe can also be frozen and thawed! I have started making a double batch and freezing half!
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