A fair share of my Instagram DMs are requests for the tofu feta recipe that I’ve demo’d a few times on stories. This feta is truly unlike any other ‘vegan feta’ you’ve ever tried!!! It tastes like cow feta, it smells like cow feta, it crumbles like cow feta!! If you’re off dairy but craving feta cheese, I guarantee this will satisfy you. The genius creators of this masterpiece are the talented chefs at Virtuous Pie.
The first time I tried their feta, I couldn’t wrap my head around how a vegan feta could tasted so much like dairy feta. I described it as ‘nearly indistinguishable’.
Soon after I tried Virtuous Pie’s feta, I posted in the Plant-based Vancouver Facebook group seeking a similar recipe (or at least a recipe that didn’t require marinating tofu — I’ve found that no longer how long you marinate tofu for, it will never taste like actual feta!). The vegan cheese gods spoke and a kind person sent me the actual recipe for the Virtuous Pie feta that they’d received at a cooking classes.
If you’re not a big cook and you’d rather just purchase Virtuous Pie’s feta, it’s currently for sale (along with their Lemon Herb Chevre) at their UBC location on weekends and at The Juice Truck all the time (call before you go as it does sell out quickly!). Soon, they’ll be launching cheese sales at their Chinatown location and several other spots around the city, too!!!!
If you’d like to make the tofu feta in your home kitchen, scroll down for the recipe, which Virtuous Pie has generously agreed to make public for the very first time!
12 oz firm tofu (one block)
5 oz refined coconut oil (melted)* UPDATED – seems to firm up better with 5oz instead of 3.5oz so let’s go with that!
1 fl oz lemon juice
1 1/2 tbsp apple cider vinegar**
1 tsp salt***
1.5 tsp onion powder
- Place all ingredients in a blender and puree until extremely smooth. You may need to stop, scrape down the sides and blend some more a few times.
- Once completely smooth, place your soft mixture into a container or appropriately shaped mold (I use glass tupperware) and seal with a cover. Place in fridge until firm (about five hours or overnight).
*The coconut oil needs to be refined to avoid that coconuty flavour and the liquid refined coconut oil won’t work (it must start as a solid).
**If I’m out of apple vinegar, I’ve found that rice vinegar or white vinegar can work as a substitute in a pinch.
***I sometimes add a bit of extra salt.
Thanks again Virtuous Pie for sharing your incredible recipe with us!!!