Vegan Feta Cheese

Ingredients

 * 1 lb firm Mori nu-lite tofu, frozen, thawed, drained and cut into ¼- to ½-inch cubes
 * 2 cups water
 * 2½ tbsp nutritional yeast
 * ½ tsp salt, or salt-free seasoning
 * ¼ tsp onion powder
 * ¼ tsp paprika
 * ¼ tsp garlic powder
 * pinch of parsley, dill, thyme, marjoram and turmeric
 * ¼ cup red wine vinegar
 * ¼ cup weak chicken-flavoured broth
 * 1 tbsp tahini
 * 2 tbsp fresh lemon juice
 * 2 tsp minced fresh dill, or 1 tsp dried
 * 1 tsp low-sodium tamari
 * ½ tsp salt, or salt-free seasoning
 * 1 tsp dried basil
 * 1 tsp dried oregano
 * ½ tsp garlic powder

Directions

 * 1) Place the first set of ingredients in a saucepan.
 * 2) Bring to a boil.
 * 3) Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally.
 * 4) Drain and place in a bowl.
 * 5) Whisk together the second set of ingredients until well blended.
 * 6) Pour over the tofu and toss gently.
 * 7) Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade.
 * 8) Store in the fridge (it keeps for a week or more), and drain before using.