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This simple recipe comes from the June 2012 issue of VegNews.
Recipe adapted from Catherine Dorell's Herbed Feta.
"These salty cubes of mock feta are a great substitute for the traditional cheese found in Mediterranean recipes. The longer they sit in the brine, the tastier they become." Catherine Dorrell
Makes 2 1/2 cups
1 16 ounce package of extra-firm tofu, ct into 1/2-inch cubes. I used NaSoya's new sprouted extra-firm tofu.
2 cups of water
1/4 cup of fresh lemon juice (you could add more)
1 tablespoon of salt
2 tablepoons of fresh basil (or 2 tsp. of dried basil)
2 teaspoons of dried oregano
(Options to consider: a few red pepper flakes, some capers, maybe some dill weed or seeds)
In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes. Set aside to cool & then refrigerate overnight. When ready to use, drain the amount of feta you are going to use. Leave the remainder in a sealed container with the brine. Should keep for 3-5 days becaused it's immersed in briny liquid.