Drain all water from the tofu and add to a high powdered blender with garlic and onion powder, lemon juice, salt, olive oil, vinegar, coconut oil, agar agar powder or flakes, and water. Blend until smooth. I had to use the blender tool to push the mixture down while it was blending. If the coconut oil is melted before adding to the blender, it makes the blending process a little easier.
Pour the mixture from the blender into a pot on medium heat. Stir constantly so the mixture doesn’t burn. Once the cheese begins to bubble or boil, continue cooking for another 2-3 minutes
Remove from heat and pour the plant-based vegan feta mixture into a heat safe dish that has been lightly oiled. I used a Pyrex glass baking dish 6x8. Smooth the mixture around using the back of your spatula to get it into a nice shape.
Add your spice blend of choice sprinkling evenly on top of the cheese mixture
Allow the cheese to cool at room temperature for 30 minutes then place in the fridge for a minimum of 2 hours
Once the cheez has fully cooled, use a knife to cut it into squares, cubes or whatever shape you like your feta. Crumble it up on top of your favourite dish and enjoy!