This isn’t exactly like feta cheese, but it’s pretty close. It makes a great addition to salads, pizzas, and hors d’oeuvres. Adjust the salt to your own taste.
1 block (1 pound, or 454 g) extra-firm tofu, drained and pressed to remove any extra water
3 tablespoons (45 ml) apple cider vinegar
3 tablespoons (45 ml) Kalamata or other olive juice (from a jar of olives packed in water, not oil)
6 tablespoons (90 ml) lemon juice
2 to 3 teaspoons (10 to 15 g) salt
The night before, freeze the pressed tofu overnight in a freezer-safe plastic bag.
The next day, let the frozen tofu thaw for about 4 hours, and then press it again ...