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Cut the tofu into equal-sized cubes. Mix the water with the salt and yeast flakes into a fluid mixture using a hand blender. The mixture must be completely dissolved in the water. Place the cubes of tofu in the mixture for 12-24 hours.
Fill the preserving jar with the lemon and lime slices, the spices and the oil. Peel the garlic and make an incision into each clove using a sharp knife. Place the cloves in the preserving jar. Place the lid on the pan and allow to draw until the cubes of tofu are ready for the next step. Rinse the cubes of tofu under running water, dab dry and place in the oil. Store the mixture for at least a week in a dark place (not the fridge). Use the soya cheese like you would use feta.
Delicious on bread, on pizza, in a salad or on its own. This tofu cheese is just like feta cubes. A great alternative to feta cheese.