Chickpea flour is used to create a tangy, salty vegan feta cheese alternative! This rich cream cheese alternative is the perfect addition to a salad or your favorite Mediterranean dish.
Line a 9 x 5-inch loaf pan with parchment paper. Set aside.
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.
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.
Drain any liquid from the pan, and cut the tofu into ¾-inch cubes.
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.