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Vegan Feta Cheese

Have too much tofu? Here’s a fun way to make some “cheese” out of it!



Prep Time:

15 min.

Chill for:

3 days

Good For:

Salad topping


Vegan Feta Cheese

Disclaimer – I’m not a vegan! But when you live in Japan and you have an 1) overabundance of tofu and 2) limited access to feta cheese, you make do.

I love making Greek salad for lunch and one of the key ingredients for this is feta cheese! For this recipe we’ll use firm momen tofu and marinate it with some vinegar and oregano. The more oregano and longer marinating time, the better!

So does it taste like the real thing? To be honest, vegan feta lacks the strong flavors of real feta which is made out of sheep or goat’s milk, but this vegan feta does add a nice acidity to the salad and the texture is great! 

vegan feta cheese eat with meraki



    • Firm momen tofu, 1 block
    • Oregano, 1/2 tbsp. (or more if you like!)
    • Apple cider vinegar, 1/2 cup
    • Water, 1/2 cup
    • Lemon juice, 1 lemon’s worth


    • Cucumber, 1
    • Green pepper or capsicum, 1
    • Mini tomatoes, a handful
    • Feta cheese or vegan feta cheese
    • Red onion, ½ 
    • Kalamata olives
    • Spearmint


    • Extra-virgin olive oil, 3 tbsp.
    • Red wine vinegar, 3 tbsp.
    • Dried oregano, ½ tsp. 
    • Dijon mustard, ½ tsp. 
    • Salt, a dash
    • Ground black pepper, a dash

      Drain your tofu well with paper towels – make sure you’re using firm momen tofu and not silken kinu tofu!

      Cut into small bite-sized pieces (but not too small or they’ll get too crumbly).

      In a sterilized jar, add your vinegar, water, lemon juice and oregano, then add your tofu. Make sure your tofu is submerged in the liquid – if not, add more vinegar and water as needed.

      Marinate for 3 days, although personally I like to leave it longer for at least 6 days!

      To assemble your Greek salad, cut your cucumbers and pepper in bite-sized pieces. 

      Half your mini tomatoes.

      Thinly slice red onions and soak in water for at least 10 minutes, then drain.

      Add your olives and spearmint, and your feta!

      Mix dressing ingredients well then pour over your salad. Enjoy!


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