Vegan spinach feta pasta

I love trying out new things, and especially now since ‘veganism’ is a hot topic here in Helsinki, there is a lot of new vegan products on the market. The magical food gods have been able to replicate almost everything into a vegan version: meat, bacon, caviar, even cheese. This time I decided to try making my own vegan feta cheese.

These recipes are from Celine Steen’s and Joni Marie Newman’s book ‘The Complete Guide To Even More Vegan Substitutions’.


Tofu ‘feta cheese’

  • 400 g firm tofu
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • (2 tbsp capers)
  • 3 tbsp fresh basil chopped
  • salt and pepper to taste


  1. Crumble up the tofu in a bowl, so that it resembles crumbled feta cheese.
  2. Add all the other ingredients, and mix the together with your hands.


This ‘feta cheese’ can be stored in the fridge for at least a week. It is recommended that you let the ‘cheese’ to marinade over night for the best taste, but I didn’t have the patience to wait for that long.


Vegan spinach feta pasta

  • 500 g pasta of your choice
  • 1 batch of ‘feta cheese’
  • 1 tbsp of minced garlic
  • 1 shallot diced
  • 2 tbsp olive oil
  • 60 g  baby spinach
  • 3/4 dl balsamic vinegar
  • 1 1/4 dl pine nuts
  • salt and pepper to taste
  1. Cook the pasta. Meanwhile prepare the ‘feta cheese’.
  2. While the pasta is cooking, sauté the diced shallot and the minced garlic in some olive oil. Once they are ready, transfer the onion and the garlic to a container/bowl/whatever you find handy and mix the balsamic vinegar.
  3. Drain the pasta and pour it back into the pan. Add your ‘feta cheese’, spinach, pine nuts, and the onion-garlic-balsamico vinegar mixture. Mix everything up carefully and season it with salt and pepper.

Loved this pasta dish! It was comforting, but also very light at the same time. Definitely going to try the tofu feta cheese in some other dish. Even though it wasn’t quite the same as the real deal, but it came close enough and was delicious nevertheless.

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