The Best Marinated Vegan Feta Crumbles (Tofu Feta Cheese)

by Kaitlynn Fenley

Marinated vegan feta crumbles are so simple to make and ready to eat in 24 hours. This vegan tofu feta is very close to real cheese, thanks to umami flavors from miso and fermented sauerkraut brine! It’s so versatile, perfect as a topping on a salad, vegan pizza, or on top of some sourdough focaccia.

Vegan Feta Crumbles

Feta cheese usually comes in little cubes or crumbles, and I’m a fan of the crumbly feta texture, so we re-created it here with tofu. This recipe requires extra firm, pressed tofu to achieve a consistency so close to dairy feta that you’ll think it’s real!

I like to use the extra firm, sprouted tofu from Trader Joe’s. Jon and I have an excellent tofu press that’s perfect for draining out the tofu for recipes like this. It’s essential to press the tofu to get most of the moisture out, so the tofu will be firmer and soak up all the delicious flavors of the marinade.

vegan feta in a tulip shaped large glass jar. The feta crumbles are in a golden colored marinade with herbs.

The Best Marinated Vegan Feta

This recipe is so easy you’ll want to make it at home always. I think for most people, being dairy-free is hard. Cheese is so delicious, and I still enjoy dairy cheese regularly.

This is especially true when things like feta cheese pasta and feta cheese dip start trending on TikTok. YUM! This homemade dairy-free feta may not melt like feta, but it’s just as creamy and flavorful. Try it in hummus, on toast, as a topping on sourdough focaccia, or in any salad recipe.

How to Ferment Vegan Feta Crumbles

I classify this recipe as fermentation since we add live active microorganisms to the mix via fermented sauerkraut brine and miso.

This is a short fermentation, requiring only 24 hours at room temperature for proper culturing before placing the feta in the fridge. During the 24-hour fermentation, the tofu marinates and ferments in the brine mixture, resulting in umami, salty, and slightly tart feta.

vegan feta in a tulip shaped large glass jar. The tofu feta crumbles are in a golden colored marinade with herbs. A spoon sits in the jar

More Fermentation Recipes to Try

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The Best Marinated Vegan Feta Crumbles (Tofu Feta Cheese)

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Marinated vegan feta crumbles are so simple to make and ready to eat in 24 hours. This vegan tofu feta is very close to real cheese, thanks to umami flavors from miso and fermented sauerkraut brine! It’s so versatile, perfect as a topping on a salad, vegan pizza, or on top of some sourdough focaccia.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings
  • Category: toppings
  • Method: fermentation
  • Cuisine: greek
  • Diet: Vegan

Ingredients

  • 14 ounces extra-firm tofu, pressed and crumbled

Marinade

  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fermented sauerkraut brine
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons miso paste
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil

Instructions

  1. In a jar, whisk together all of the marinade ingredients until evenly combined.
  2. If you haven’t already, press the extra-frim tofu for 30 minutes to remove most of the liquid. Crumble the tofu into medium pieces.
  3. Add the tofu to the jar of the marinade and stir to combine.
  4. Allow the tofu to marinate in the brine for 24 hours at room temperature. 
  5. After 24 hours, immediately place the tofu feta in the fridge. 
  6. Serve with bread, salads, sandwiches, or on a cheeseboard and enjoy! 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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7 comments

Danielle August 15, 2021 - 1:16 pm

I made your recipe and it is so good! I putit on top of a greek salad, wow! I am almost tempted not to share with my husband who is not a great fan of tofu… but no, I told him it was amazingly good with my homemade tofu made with my homemade soymilk. Ut I did not have a lot of brine, I used whatever Icould squeeze out of the small jar of sauerkraut made by my son-in-law… his is good, usually I don’t like sauerkraut, so Idon’t have brine on hand. What else could I use in replacement of sauerkraut brine? Also, have you tried modyfing spices to give it a different flavour like me ican, indian, etc.? If so, it would begreat if you could share it. Another question, could I had it to a pizza then cook it? Thank you in advance, your recipe is so good, who knows, itmight convince my husband to eat tofu regularly.

Reply
Kaitlynn Fenley August 16, 2021 - 2:37 pm

Glad you enjoyed the recipe! You can sub with any type of fermented vegetable brine or sub with more apple cider vinegar. The sauerkraut brine is an important flavor component, that provides a lot of the umami “cheesy” flavors.

Yes, you can cook it on a pizza, I do it all the time!

And no, I haven’t tested any other spices in this recipe.

Reply
Danielle August 28, 2021 - 6:24 am

Thank you Kaitlynn! It is so good! Thank you also for answering my questions!






Reply
Anonymous September 7, 2021 - 11:42 am

How long does this keep? It tastes amazing!

Reply
Kaitlynn Fenley September 9, 2021 - 1:54 pm

Glad you like it! It will last for about 6 months in the fridge.

Reply
Mel June 23, 2022 - 5:23 pm

Can one sub fresh herbs for the dried, in a pinch? Thank you 😊

Reply
Kaitlynn Fenley July 4, 2022 - 9:41 am

absolutely!

Reply