Vegan Feta Cheese

🧂 Ingredients

• 14 oz block of extra firm tofu
• ⅓ cup olive oil
• ⅓ cup water
• juice and zest of 1 lemon
• 1 tbsp white wine vinegar
• 2 tsp salt
• ¼ cup olive brine

  juice from a jar of olives – kalamata is best
• 1 clove garlic

  peeled and minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp black pepper
• tofu press

  optional

Instructions

• 1 Drain the tofu. Use a tofu press or follow the following directions.
• 2 To drain tofu, line a plate with paper towels, and place the block of tofu on
  top. 
• 3 Place another layer of paper towels on top of the tofu and top with a second
  plate. 
• 4 Place a heavy object on top of the plate to weigh it down. It will take about
  four hours to press all the liquid out of the tofu. Check on it occasionally and
  drain the water that accumulates.
• 5 When the tofu is drained, chop into ½ inch cubes.
• 6 Mix all of the remaining ingredients in a bowl to form the marinade. Toss tofu
  cubes in the marinade. 
• 7 Cover and refrigerate for several hours – preferably overnight. 
• 8 Remove “feta” cubes from marinade, and use in place of traditional feta cheese.

Nutrition Info