Press tofu by pressing with your hands over a bowl, or place on a plate or preferably in a colander. Top with something heavy and let it sit or press down on it until well pressed.
Once pressed, cube tofu and place into a plastic or glass container with a tighly fitting lid and set aside in the refrigerator.
Blend the ingredients for the marnade together in a blender. Blend until creamy and foamy.
Pour marinade over the tofu. Add lemon slices and chopped parsley. Put the cover on and gently shake and flip container a few times to insure all the tofu cubes is covered.
Refrigerate for 12-24 hours, shaking container occasionally.
After 12 hours, feta is ready for use.
Storage: Keeps 2-3 days in the fridge. Shake occasionally to keep coated.
Notes
• If you don't like the taste of vinegar you can use 3/4 cup of lemon juice with 1/4 cup water instead.• Thawed firm tofu is more porous and absorbs more marinade than regular firm tofu. If you like less vinegary feta, use fresh, unfrozen tofu.• Fresh tofu is also harder to remove water from and takes longer but its worth doing for this recipe.To press unfrozen firm tofu:• Place in a colander thats wide enough to fit it. Place a large container on top, put a large can or other heavy item in the container. Let sit 1 hour. Flip and let sit another hour. Before using press down with your hand on the tofu.