Ingredients

• 1 ½ cups Water
• ½ cup Chickpea Flour
• ½ tsp Kosher Salt
• ¼ cup Nutritional Yeast
• 1 Tbsp Fresh Lemon Juice

• ¼ cup Apple Cider Vinegar
• ¼ cup Fresh Lemon Juice
• 3 cloves Garlic, minced
• 1 Tbsp Dried Oregano
• 1 tsp Lemon Zest
• 1 tsp Onion Powder
• 1 tsp Kosher Salt
• ¼ tsp cracked Black Pepper
• ¼ tsp Crushed Red Pepper Flakes

Instructions

1. Line a 9 x 5-inch loaf pan with parchment paper. Set aside.
2. In a medium pot, combine water, chickpea flour, salt, nutritional yeast and lemon juice, whisking well to make sure there are no lumps. Cook over medium heat for 8-10 minutes, until thick and creamy.
3. Pour into the prepared pan, but do not smooth out to fit the pan. The mixture will naturally flow a bit, however, it will be thick enough to not pour to the edges of the pan. Cool for an hour at room temperature, and then refrigerate at least 3 hours, until firm, up to overnight.
4. Drain any liquid from the pan, and cut the tofu into ¾-inch cubes.
5. In a covered container or large mason jar, combine the marinade ingredients. Add cubed Burmese tofu, cover and shake to coat the tofu. Let the mixture marinate 8 hours. Store feta in the marinade in the refrigerator for up to 5 days.