Full disclosure: I haven't had a chance to test this recipe yet. But it definitely sounds promising! Although I'd be tempted to up the salt a bit. One of the things I really enjoy about feta is its saltiness. Hopefully I can try it out sometime in the near future and report back on whether or not it makes the grade and whether the salt needs to be adjusted.

Vegan Feta

From Dreena Burton

Ingredients

• 340g extra-firm tofu, cubed
• 1 c. water
• 1/4 c. red wine vinegar + 2 Tbsp. red wine vinegar, divided
• 1/2 tsp. coarse sea salt
• 2 cloves garlic, chopped
• 1 Tbsp. mild miso
• 1 tsp. dried oregano
• 2 Tbsp. lemon juice
• 1/2 tsp. maple syrup
• 1/3 c. minced green or kalamata olives

Directions

1. Combine tofu, water, 1/4 c. red wine vinegar, salt, and garlic and bring to a boil over medium heat.
2. Reduce heat and simmer, uncovered, stirring occasionally for 20 minutes.
3. Meanwhile, combine miso, oregano, lemon juice, and maple syrup and mix well.
4. Add olives to miso mixture and stir to combine.
5. Once tofu has simmered for 20 minutes, drain and add to miso mixture. Stir to coat.
6. Cover and refrigerate for up to a week.