Vegan sheep cheese alternative

Ingredients for 1 servings:

• 600g tofu
• 4 sprigs rosemary
• 4 bay leaves
• 3 garlic cloves, fresh
• 2 tsp, heaped juniper berries
• 1 tsp, heaped peppercorns
• 5 tsp salt
• 300 ml olive oil
• possibly chili oil, or small chili peppers

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

tastes like pickled sheep’s cheese and feta cheese

Cut the natural tofu into cubes of any size and then place them in a jar. Pour the olive oil into a saucepan. Crush the garlic cloves, quarter the bay leaves, remove the needles from the rosemary sprigs, and add them to the olive oil. Now add the rest and heat the oil slightly. Once the salt has dissolved, bring the oil to a boil and pour it over the tofu cubes in the jar until everything is covered. Add a little more oil if necessary. Seal the jar and, once cooled, place it in the refrigerator. Let it sit for at least a day. It will keep in the refrigerator for at least a week. The cubes taste delicious wrapped in zucchini strips, skewered, and grilled, or simply enjoyed in a salad.