- 125 ml soymilk
- 375 g extra firm tofu
- 80 ml rice wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano leaves
- 1 crushed garlic clove
- 2 tsp table salt
- 1 tsp black peppercorns
- 500 ml olive oil
1. Whisk the soymilk, rice wine vinegar, lemon juice, dried oregano leaves, crushed garlic and table salt in a large, shallow glass or ceramic dish. Add 375 g extra firm tofu, cubed; turn to coat.
2. Spread tofu in a single layer on a plate, cover with plastic wrap, and refrigerate overnight.
3. Drain the “feta” until dry and use straightaway, or pat dry and place in a container with 1 teaspoon black peppercorns and approximately 500 ml olive oil – or enough oil to cover the “feta”; seal. Alternatively, you can add additional flavours to the oil using one of our variations below to add flavour.
The “feta“ can be kept refrigerated in an airtight container for up to one week.
Combine the olive oil and peppercorns with 30 g pitted and torn Kalamata olives, 2 cloves flattened garlic cloves and 2 sprigs rosemary.
Omit peppercorns. Combine the olive oil with 1 thinly-sliced fresh long red chilli, 1 thinly-sliced shallot and 2 sprigs thyme.
Combine the olive oil and peppercorns with 3 fresh or dried bay leaves and three wide strips of lemon peel.