Line the form with plastic wrap or a double layer of cheesecloth, allowing some excess to hang over the sides. This will help lift the cheese from the container after firming.
Press the tofu until it is not releasing any more liquid. It is important that the tofu be as dry as possible. To do this easily and efficiently, wrap the tofu in a lint-free kitchen towel or several layers of paper towels and place on a flat work surface. Press down firmly with your hands while using your upper body weight. Crumble the tofu into a food processor and set aside.
Remove the lid from the coconut oil and place the jar or bottle into a microwave. Heat until melted (about 30 seconds to 1 minute depending upon the solidity of the coconut oil); avoid overheating the oil. Alternately, place the jar or bottle into a container filled with near boiling water and let stand until the oil melts. Measure ¼ cup and add to the food processor with the remaining ingredients. Process the contents until very smooth.
Transfer the cheese mixture to the lined form. Pack the mixture with the back of a spoon and smooth the surface as best you can. Cover with plastic wrap and refrigerate for a minimum of 8 hours. This will ensure that the coconut oil has completely solidified. Once firmed, lift the cheese from the container and crumble as needed.
When using as a topping for salads, toss the salad first with the dressing and then add the crumbles. Cubed feta is wonderful drizzled with olive oil and served with falafel and other Mediterranean favorites. Store in a zip-lock bag or wrapped tightly in plastic wrap in the refrigerator.