Vegan Feta Cheeze & Tomato

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Lime juice

  Raw

  ¼ cup or 61g

• 100% Apple Cider

  Unsweetened - Giant

  2 oz or 57g

• Parsley

  Raw

  ½ cup or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Water

  Plain, clean water

  1 cup or 237g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

Directions

1. Take 1 extra firm tofu block (14oz) and drain the liquid from it. Place a paper napkin on a plate and place the tofu block on it. Place another napkin on top and place a chopping board on it. Add some heavy weight on it carefully and set it aside.
2. Cut and de-seed 2 Thai chilis and place them in a bowl. Juice one lime and add it to the bowl (about 1/4 cup).
3. Add apple cider, fresh parsley, salt, pepper, dried oregano, 1/2 of the water, and garlic power into bowl. Mix well and set aside for 30 minutes.
4. Cut the tofu into cubes and place them in the bowl. Shake the bowl carefully to cover the tofu with the liquid. Add a bit more of the water if needed to ensure everything is covered.
5. Let the tofu marinate for at least 2 hours before using it. I place the tofu in a glass jar and let it marinate in the refrigerator. It will stay in the fridge for about a week. Serve with sliced tomatoes.

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