Tofu Feta

"This stuff isn't exactly like feta cheese, but it's pretty close and makes a great addition to salads, pizzas, and hors d'oeuvres. I like mine extra salty, but feel free to adjust to your own taste."

Yield: 10 servings, about 2 ounces (55g) each

1 block (1 pound, or 454g) extra-firm tofu, drained and pressed to remove any extra water

3 tablespoons (45ml) apple cider vinegar

3 tablespoons (45ml) kalamata or other olive juice (from a jar of olives packed in water, not oil)

6 tablespoons (90ml) lemon juice

2 to 3 teaspoons (10 to 15g) sea salt

The night before, freeze the pressed tofu overnight in a freezersafe plastic bag. The next day, let the frozen tofu thaw for about 4 hours and then press again to remove any moisture. Crumble into 1/2-inch (1.3cm) chunks into a medium-size bowl.

In a separate small bowl, whisk together the apple cider vinegar, olive juice, lemon juice, and 2 teaspoons (10g) of the sea salt. Drizzle over the tofu and stir to combine,

Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer, Add the remaining 1 teaspoon (5g) salt to taste, if desired. Store in an airtight container for up to 1 weeks.

recipe note

tofu can easily be pressed to remove all water either by using a handy-dandy gadget such as the TofuXpress or by wrapping tightly in several paper towels, placing between two plates, topping with a couple of heavy canned items (two 28-ounce [784g] cans works well), and allowing to rest for 1 to 2 hours, replacing the paper towels halfway through.

source:

Great Gluten-Free Vegan Eats, p. 29 , Allyson Kramer