A super addictive dairy-free tirokafteri Greek feta dip is quick to make. Made with a combination of firm vegan feta, roasted peppers, olive oil, garlic, and onion powder this dairy-free dip is irresistible.
Firm tofu is an easy ingredient to cook with and can be used to make this tofu cream cheese substitute for a delicious spread or dip, or used in bakes like these savory vegan muffins with sundried tomatoes.
Or, you can use it to make dairy-free alternatives to popular recipes like we have done with this Greek feta dip.
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Mouthwatering and delicious, this dairy-free tirokafteri Greek feta dip is perfect when you want a quick and easy snack or appetizer. It goes well with pita bread, grilled vegetables, or vegetable sticks.
Why You Will Love This Recipe
You will love this dairy-free dip because:
- This simple dairy-free veggie dip can be ready in less than 10 minutes.
- Our dairy-free veggie dip is perfect for taking on summer picnics and goes so well with warm pita bread, bruschetta, crostini, crackers, or vegetable sticks.
- This plant-based variation of tirokafteri is dairy-free, gluten-free, vegan, and vegetarian.
Cost to Make
Estimated cost = $7.30 or $0.91 a serve
What Is Tirokafteri?
Tirokafteri is a spicy cheese spread or dip that is popular in Greece.
It is typically made by blending feta cheese with chili peppers, olive oil, and other seasonings to create a smooth, creamy spread.
This spicy whipped feta spread is often served as a condiment or appetizer and can be enjoyed with bread, crackers, or vegetables as a dipping sauce, or used to top grilled meats or vegetables.
Tirokafteri is a common menu item at traditional Greek restaurants, where it is often served as part of a mezze platter, a selection of small dishes served as appetizers.
Is Feta Cheese A Dairy Cheese?
Yes, feta cheese is a type of dairy cheese made from goat's milk or a combination of sheep's and goat's milk.
Greek feta cheese has a distinctive, tangy, salty flavor and a crumbly texture.
Some people find this cheese easier to digest than cheese made with cow's milk. However, it may not be suitable for everyone.
If you have a dairy allergy or choose to avoid dairy products, you can still enjoy the flavors of feta cheese using plant-based alternatives, such as a tofu feta substitute.
Can You Make Tirokafteri Without Feta?
Yes, you can make tirokafteri without feta, when you use a plant-based cheese alternative such as store-bought vegan feta or a homemade dairy-free feta substitute.
This recipe for dairy-free tirokafteri Greek feta dip is an adaptation of our tofu feta substitute.
It is a plant-based recipe, making it dairy-free, gluten-free, vegan, and vegetarian.
It is made with a combination of firm tofu, lemon juice, nutritional yeast, miso paste, roasted peppers, and other seasonings to make a dip similar to traditional tirokafteri.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Firm tofu - is the main ingredient for this vegan feta, we used firm tofu. Don't use soft or silken tofu because these won't stand up to pressing.
White miso paste - is a Japanese ingredient made from fermented soya beans. It has a light, slightly sweet, and salty flavor that works well in this recipe.
You can get it from most Asian supermarkets, and you may also find it in the Asian aisle in larger supermarkets.
Red wine vinegar - is a traditional flavor used in this dip, but if you don't have it, apple cider vinegar is a good option.
Lemon juice is also for acidity and flavor. Use fresh lemon juice if you can for the best flavor.
Extra virgin olive oil - if you can't get extra virgin olive oil, use another light-flavored oil like vegetable or canola oil.
Garlic and onion powder - for flavor.
Nutritional yeast - this yellow flaky power has a cheesy flavor and can be found in most health food stores, purchased online, and in some supermarkets.
Salt and pepper - for seasoning.
Red pepper flakes (red chili flakes) (optional) give the tofu feta a little heat.
Roasted red peppers - for convenience, we used bottled whole roasted peppers. We also used some of the bottled liquid to add flavor.
Equipment
- You will need a tofu press, or you can make a DIY tofu press with things you have around the kitchen. See our How To Press Tofu page for instructions.
- You will also need a blender to puree the ingredients into a smooth paste.
Instructions
Step 1 - Press the tofu (for about 30 minutes) using a tofu press or a DIY tofu press - see notes below.
Step 2 - Break the pressed tofu into pieces and place them into a food processor. Note: You want to get an firm tofu which is drier and coarser than regular firm tofu which has a smooth texture.
Step 3 - Add the white miso paste, lemon juice, olive juice, red wine vinegar, garlic powder, onion powder, nutritional yeast, roasted peppers, roasted pepper juice, chili flakes (if using), salt, and pepper, and puree until a smooth paste.
Step 4 - Taste for seasoning and adjust if necessary. Transfer to a serving bowl, cover, and store in the fridge for at least 1 hour for the flavors to mature.
Serve it garnished with thin slices of roasted pepper on top and vegetable sticks and crackers on the side.
How To Press Tofu Without A Press
- Place the thawed tofu onto a plate lined with a folded length of absorbent paper or a folded dishcloth.
- Place the tofu on top of the absorbent paper on the plate and add another layer of absorbent paper to the top.
- Place a flat plate or tray on top of the tofu.
- Place the weight onto the plate. The weight should be large enough and heavy enough to press evenly over the top of the tofu without crushing it.
- Let the tofu sit for about 30 minutes. If the towels get too wet, you may need to replace them with fresh ones and continue pressing.
See our guide on the How to Press Tofu page for more information and step-by-step pictures.
Recipe Tips
Don't skip pressing the tofu. It is important to press the tofu before using it in a dip to remove excess moisture and improve the consistency.
If you don't press the tofu, the dip may become too saturated and runny, which can be hard to fix.
And it is easier to adjust a thick dip by adding a little more liquid if needed.
Want a thinner dip? Mix in a little more of the bottled red pepper juice, one teaspoon at a time, until you get your preferred consistency.
Want more spice? Mix in more chili flakes, or replace the chili flakes with sliced fresh red chili peppers.
Serving Size
This recipe serves eight as a dip. A serving size is just under ¼ cup.
Calories Per Serve
There are about 59 calories in a serving.
Serving Suggestions
Serve this dairy-free tirokafteri as part of a mezze platter, which is a traditional Greek appetizer platter of small dishes and dips.
Mezze platters are normally served with pita bread, or other types of bread and will include things like:
- Hummus is a dip (or spread) made from cooked mashed chickpeas, tahini, lemon juice, and garlic. There are many variations of hummus, like this miso hummus.
- Tzatziki sauce is made from strained yogurt, cucumber, garlic, and dill, and it is refreshing and easy to make, like this recipe for authentic Greek tzatziki.
- Vegetables, olives, and grilled meats are also included on a mezze platter.
Not only can it be served as part of a mezze platter it can be:
- Spread it on sandwiches or wraps.
- Use it as a topping for grilled vegetables or meats.
- Thin it down with a little water to make a salad dressing.
Storage
Store the dip in the fridge in a sealed container. It will keep for about 7 days.
Just note after it has been in the fridge for a while, it separates and gets a watery layer on top which is normal. To fix it, give it a good stir before serving.
If you like this easy dairy-free recipe you might also like these:
Recipe
Dairy-Free Tirokafteri Greek Feta Dip
Equipment
- Tofu press, optional
- Food processor
Ingredients
- 225 grams (10 ounces) of firm tofu use extra frim not regular firm tofu
- 1 level tablespoon + 1 level teaspoon of white miso paste
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 level tablespoons of nutritional yeast
- 150 grams (5.29 ounces, 2 whole pieces) of roasted pepper from a jar
- 1 tablespoon roasted pepper juice from the bottled peppers
- ¼ teaspoon chili flakes or to taste optional
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Garnish
- A small quantity of roasted pepper cut into thin slices
Instructions
- Press the tofu (for about 30 minutes) using a tofu press or a DIY tofu press - see notes below.
- Break the pressed tofu into pieces and place into a food processor.
- Add the white miso paste, lemon juice, olive juice, red wine vinegar, garlic powder, onion powder, nutritional yeast, roasted peppers, roasted pepper juice, chili flakes (if using), salt, and pepper, and puree until a smooth paste.
- Taste for seasoning and adjust if necessary. Transfer to a serving bowl, cover, and store in the fridge for at least 1 hour for the flavors to mature.
- Serve it garnished with thin slices of roasted pepper on top and vegetable sticks and crackers on the side.
Notes
- Remove the tofu from its packaging and drain off any excess liquid.
- Place the tofu onto a plate lined with a folded length of absorbent paper or a folded dishcloth.
- Place the tofu on top of the absorbent paper on the plate and add another layer of absorbent paper to the top.
- Place a flat plate or tray on top of the tofu.
- Place weight onto the plate. The weight should be large enough and heavy enough to press evenly over the top of the tofu without crushing it.
- Let the tofu sit for about 30 minutes. If the towels get too wet, you may need to replace them with fresh ones and continue pressing.
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