My grandmother lived at the Greece/Bulgaria border, and the whole side of the family has a taste for Feta cheese. My mother’s vegan version was like this:
1 block firm regular tofu, drained and cut into cubes
Mix salt, the juice of 2 lemons or more, and pour over the cubes
Let sit refrigerated in a container. overnight
Mash with a fork the next day and use in salads, pastas, my mother’s vegan spinach pie which I will post sometime soon, etc.
Keep refrigerated.
