vegan feta recipe

After writing the last post which took me two days!!!!! I realised to make the vegan cheeseless lasagne, you would need to know how to make vegan feta in order to make the uncheese sauce using some of the marinade. So adapted from the uncheese cookbook by Joanne Stephaniak here is my version of vegan feta.
Mainly, I adapted this due to difficulties with obtaining some of the ingredients so for people living in the UK these ingredients are usually available:


Vegan Feta recipe:
I block of shop bought firm tofu
Saucepan of water

Marinade:
1 and a half cups of water ( about 440ml)
half a cup of soya bean paste ( we use soya bean paste from the Korea Food Company available in chinese and indonesian supermartkets. There is one in Coventry at Cannon Park. I am sure they are going to be found all over the UK)
3 tablespoons of white wine or cider vinegar ( probably other vinegars will also work but I have yet to try out)
2 tablespoons salt
Some sort of lidded container
whisk or blender (or fork if nothing else available)

Cut tofu into small ( about 1 inch or 2.5 cm) cubes into a saucepan of water and bring to the boil then simmer for 2-3 minutes.
While you are doing this make the marinade by mixing all the rest of the ingredients together. Whisk or blend to make a smooth sauce. Put into a bowl or container with a lid. Drain the tofu. Add the hot tofu to the marinade. Allow to cool at room temperature. Once cold refridgerate. Shake or stir occassionally. It will need a minimum of  2 days to cure and needs to be used over next two weeks. To use; drain and add to recipes as you would feta. Works on pizza and as an ingredient in dishes such as cauliflower cheese.

Once the feta is used up you can re-use the marinade a few more times or use to make un-cheese sauces. To do this you need to substitute some of the soya milk for the marinade. It will make a sort if mild tangy sauce or can make a very cheesy sauce depending on the rest of available ingredients. Other things you can add to the sauce to make it more cheesey include lemon juice for the acid taste, and nutritional yeast flakes.