Tofu Feta

 I use this on Greek pizza, in Greek salad, or just plain or on crackers. It is seriously so good!

Boil uncovered for 30 minutes:

1 pound firm or extra-firm tofu, drained and cut into 1/2-inch cubes (no need to press)

2 cups water

6 Tbsp. lemon juice

1 Tbsp. salt

2 tsp. dried basil

2 tsp. dried oregano

2 Tbsp. nutritional yeast flakes

Place tofu and brine into an air-tight container in the fridge. The longer you leave it, the better it gets. Drain immediately before use. Any unused portions can stay refrigerated in the brine for up to 2 weeks.