- 1 block Extra firm tofu
- 1 tbsp Salt
- 1/3 cup White vinegar
- 1/2 cup Hot water
- Drain and press 1 block extra firm tofu to remove excess water
- Tear 1"–2" chunks of the tofu and nestle them into a jar or container with a lid.
- Dissolve 1 tbsp salt by whisking it with 1/3 cup white vinegar and 1/2 cup hot water.
- Slowly pour it into the jar, then seal, date, and shake it. Once the jar cools off, refridgerate overnight.
Tofu feta will keep in the fridge for up to four weeks. Recipe by Bon Appetite