Feta Cheese from Tofu

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
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{
  "id": "feta-cheese-from-tofu",
  "emoji": "🧀",
  "status": "🤔Try Soon",
  "name": "Feta Cheese from Tofu",
  "lastEditedTime": "2024-10-15T14:16:53.410Z",
  "dataFilePath": "./data/eats/feta-cheese-from-tofu.json",
  "slug": "feta-cheese-from-tofu",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/feta-cheese-from-tofu.md",
  "ingredients": [
    "275 grams firm tofu\n",
    "60 mL lemon juice\n",
    "120 mL water\n",
    "120 mL apple cider vinegar\n",
    "1 tablespoon oregano\n",
    "1 teaspoon salt\n",
    "nooch?\n",
    "garlic powder?\n",
    "dried dill leaves? (very optional it seems?)\n"
  ],
  "method": "*   PRESS THE TOFU\n*   Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.\n*   MARINATE\n*   Mix the lemon juice, water, apple cider vinegar, oregano, and salt to make the marinade.\n*   Marinate the tofu in the refrigerator for at least two hours. If you can let it sit for a day or two, or even three, the flavour will be that much more soaked in.\n",
  "notes": "*   Haven’t tried it yet. Feel like it’d be a great addition to salads if it works.\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
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  },
  "yieldData": null,
  "measurementData": null,
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    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
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  "usedIn": []
}