Day 1: Press the tofu for 5 to 10 minutes. Remove from the press. Cut into 1 inch cubes. Place in a large container with a lid and add 2 cups of water, 2 teaspoons salt, and 2 teaspoons red wine vinegar. If you need to add more water to cover the tofu add in equal increments to the amount of cups of water. (Example: 3 cups water, 3 teaspoons salt, 3 teaspoons red wine vinegar). Place in the fridge covered for at least 24 hours.

Day 2: The next day drain out about half to two thirds of the brine. Then add in the lemon juice, red wine vinegar, salt, oregano, and olive oil. Mix together. Place back in the fridge covered for at least 24 hours.

Day 3: The vegan feta is done! Enjoy in anyway you like.