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Tofu Feta

This is from The Complete Idiot’s Guide to Vegan Cooking by Bennet and Sammartano.  Use on salads, sandwiches, or pizza.

8 oz. firm or extra-firm tofu (refrigerated kind)
3 T olive oil
3 T water
1 T freshly squeezed lemon juice
1 T red or white wine vinegar
1 t garlic, minced
1/2 t salt

Mix up everything except the tofu in a plastic container.  Break or cut the tofu into chunks and add it to the mixture.  Seal and toss to coat.  Let sit 30 min.  Will keep for several days.


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