Thanks so much to everyone who tuned in to my cooking Demo on @levo_oil's instagram live last week. If you want to get your own Levo oil infuser click the link in my bio and use the code "LEVO420" for 20% off!

•A lot of you asked for the recipe for this Infused Vegan Feta and here it is!

Infused Vegan Feta ingredients

9.7 ounces firm tofu

2 tbsp of Levo infused olive oil

1/4 cup lemon juice

1/2 cup water

1/2 cup apple cider vinegar

1 tbsp oregano

.5 tsp red pepper flakes

1.5 tbsp Nutritional yeast

2 tsp of fine salt

1/2 tsp red pepper flakes

1 tsp parsley

1/2 tsp paprika

1.5 tsp finely chopped garlic

Instructions

Slice the tofu into 1/4 in slices and press it. (I use cloth tea towels and press the slices until the tofu is very firm and most of the moisture is out.) Next, cut the tofu into small cubes. Mix all the marinade ingredients in a bowl or an air tight container, then add the tofu, toss with a spoon or spatula, cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later. The longer it sits around the longer the flavor of the marinade will have to get into the tofu and the more flavorful it becomes. The shelf life for this dish could be up to two weeks if stored properly in the refrigerator. notes You can add fresh or dried herbs to this dish. You can also adjust the salt to your liking but just remember that feta is fairly salty and adds a salty richness to dishes when it's added. We want to mimic that with this dish. If you make this or any of the recipes from my page make sure to tag me so I can see your creations! If you can't have soy then you can use this marinade as a salad dressing or you could use a cashew cheese as a replacement for the tofu.