Ingredients
- 350g firm tofu
- 1/2 cup rice vinegar
- 1/2 plant milk, soy/ almond
- 2 tsp sea salt
- 1 tsp dried basil
- 1/2 tsp garlic powder
Instructions
- Dice tofu into bite sized cubes, transfer to an air tight container for storage.
- Mix remaining ingredients, pour over tofu.
- Refrigerate for at least 3 hours before using.
Notes
- The tofu does not taste like feta cheese, but with other salad ingredients it mimics the texture, salty and tangy flavours well.