Vegan Feta Cheeze & Tomato

Ingredients

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Lime juice

  Raw

  4 tbsp or 60g

• Vinegar

  Cider

  4 tbsp or 60g

• Parsley

  Raw

  4 tbsp or 15g

• 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. Drain the liquid from the tofu block. Press with a tofu press, or wrap it in paper towels, place a chopping board on top, and add a heavy weight. Set aside to drain excess water.
2. Cut de-seed, and quarter the Thai chilis. Combine in a bowl with lime juice, apple cider vinegar, fresh parsley, salt, pepper, dried oregano, water, and a pinch of garlic powder. Mix well and set aside for 30 minutes.
3. Cut the drained tofu into cubes, add to the bowl, and shake carefully to cover with the marinade.
4. Marinate the tofu for at least 2 hours in the refrigerator. Serve with sliced tomatoes.

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