1 (14 ounce) block firm tofu, crumbled into small bite size pieces
2 T lemon juice or white vinegar
2 T tahini (this a seed butter made from sesame seeds)
1-2 T liquid aminos
1/4 cup nutritional yeast
¼ tsp pepper, to taste (opt)
Press the tofu to remove some of the water. Place crumbled tofu in a bowl or container with a lid.
Mix all the ingredients except tofu. Add a little water, if necessary, to make pourable. Pour liquid over tofu, mix well, cover, and refrigerate overnight. Use in salads, sandwiches, spanikopita, baked entrees.
This is a healthful substitute for feta, but don’t expect it to taste the same.
Keep refrigerated in covered container 5-7 days.