This recipe for vegan feta is SO freakin’ good!

baked VEGAN FETA!!

Add the following to a food processor:

1 block firm tofu

1 TBS lemon juice

1 TBS ACV

3 TBS tahini

2 TBS capers and brine

2 TBS kalamata olives and brine

1 tsp Better Than Bouillon vegetable base

1 tsp stone ground dijon mustard

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

Blend in the food processor until smooth. Press into into a rectangular muffin tins, and bake at 400 degreefor 35 minutes, flipping halfway through.

Meanwhile…make a marinade of kalamata olive juice and oregano.

Once baked, cut each feta rectangle into nine squares, and toss into the marinade for future use in Greek salads…or just toss these little suckers in yo’ mouth!

Alternatively, you can serve it up as a little Greek appetizer dish with hummus, kalamata olives, and a freshly baked baguette!!

Aaaand here’s the song of the day!!

“I’m Poppy!”