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  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
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Yogurt & Cheese

The Best Marinated Vegan Feta Crumbles (Tofu Feta Cheese)

vegan feta crumbles are so simple to make and ready to eat in 24 hours. This vegan tofu feta tastes like real cheese, thanks to miso and sauerkraut brine!

Prep: 10 minutes
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Ferment | Yogurt & Cheese

The Best Marinated Vegan Feta Crumbles (Tofu Feta Cheese)

vegan feta crumbles are so simple to make and ready to eat in 24 hours. This vegan tofu feta tastes like real cheese, thanks to miso and sauerkraut brine!

Vegan Feta Crumbles

Feta cheese usually comes in little cubes or crumbles, and I’m a fan of the crumbly feta texture, so we recreated vegan feta 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

  • Learn How to Ferment Green Tomatoes
  • Roasted Garlic Sauerkraut with Black Pepper
  • How to Make Probiotic Fermented Cherry Tomatoes
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Yogurt & Cheese

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5 from 1 review

The Best Marinated Vegan Feta Crumbles (Tofu Feta Cheese)

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.

  • Prep: 10 minutes
  • Total Time: 10 minutes

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.

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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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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Danielle
    08|15|2021

    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
    1. Kaitlynn Fenley
      08|16|2021

      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
      1. Danielle
        08|28|2021

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

        Reply
  2. Anonymous
    09|07|2021

    How long does this keep? It tastes amazing!

    Reply
    1. Kaitlynn Fenley
      09|09|2021

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

      Reply
  3. Mel
    06|23|2022

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

    Reply
    1. Kaitlynn Fenley
      07|04|2022

      absolutely!

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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