Drain water-packed tofu and add to blender with onion and garlic powder, salt, lemon juice and vinegar, olive oil, melted refined coconut oil, agar powder, and water. Blend until smooth, stopping to scrape down the sides of the blender if needed.
Add dried basil and oregano, and pulse the blender once or twice.
Pour cheese mixture into a small saucepan and cook over medium heat, stirring frequently, until it begins to bubble/simmer. Continue to cook while stirring for another minute or two, then remove from heat and pour into your selected mold/heat-safe dish.
Let cheese cool at room temp until steaming stops, then place dish into the refrigerator until chilled and firm, at least 2-3 hours. Use a butter knife to loosen hold on the edges of the dish. Using the butter knife as a wedge, flip the cheese out and cut, break, or crumble it as desired!
Store cheese in a covered container in the refrigerator for up to 5 days.
Important ingredient notes:
Refined coconut oil - it is important that you use 'refined' coconut oil, not virgin or unrefined coconut oil! Get it here.Agar powder - make sure you use agar powder, not agar flakes! Get some here.
What mold to use to make cheese:
Almost any heat safe dish that holds about three cups will work fine. Shallow dishes about 6x8 inches (such as these) work best, because the cheese cools to a thinner slab.