Vegan Tofu 'Feta Cheese'
Rinse tofu; place in a covered container and freeze 8 hours to overnight. Thaw at least 2 hours and drain thoroughly. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Pat dry and cut into cubes.Advertisement
Whisk olive oil, lemon juice, garlic powder, onion powder, oregano, and salt together in a bowl. Pour into a resealable plastic bag; add tofu and seal. Marinate in the refrigerator, 2 to 3 hours.
You do not actually have to freeze the tofu. This added step makes the tofu much more porous, enabling it to absorb the marinade better, as well as lend a very nice feta-like texture. Whether or not you choose to freeze or use fresh, it is essential that the tofu is drained, pressed, and patted thoroughly to rid it of excess water. Do not skip this step or this will add unwanted moisture to your marinade (diluting the flavor in the process) and your dish!