Vegan Feta Cheese

Ingredients

 * 1        lb. firm mori nu lite tofu, frozen, thawed, drained and cut into 1/4- to 1/2-inch cubes
 * 2 cups water
 * 2.5 T nutritional yeast
 * 1/2 t salt, or salt-free seasoning
 * 1/4 t onion powder
 * 1/4 t paprika
 * 1/4 t garlic powder
 * pinch of parsley, dill, thyme, marjoram and turmeric
 * 1/4 cup red wine vinegar
 * 1/4 cup weak chicken-flavoured broth
 * 1 T tahini
 * 2T fresh lemon juice
 * 2 t minced fresh dill, or 1 t dried
 * 1 t low-sodium tamari
 * 1/2 t salt, or salt-free seasoning
 * 1 t dried basil
 * 1 t dried oregano
 * 1/2 t garlic powder

Directions
Place the first set of ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Drain and place in a bowl.

Whisk together the second set of ingredients until well blended. Pour over the tofu and toss gently. Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade. Store in the fridge (it keeps for a week or more), and drain before using.