Savory marinated tofu. The perfect addition to salads and pasta!
1 (12 oz) block extra-firm tofu
1/3 cup hot water
2 tablespoons mellow white miso
juice of 1 lemon
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
black pepper, to taste
How to cook Tofu "Feta" Cheese
Drain tofu and cut into 1/2” cubes. (Optional: Before cutting, wrap tofu in a clean kitchen towel and press out extra liquid for several hours or overnight.)
In a shallow tupperware or dish, whisk white miso into hot water until dissolved. Whisk in remaining marinade ingredients. Add cubed tofu and toss to coat.
Cover and refrigerate for at least 4 hours or, preferably, overnight. If all the tofu isn’t submerged in the marinade, give it a stir every few hours or so to ensure all the cubes marinate evenly.
Enjoy! These tofu “feta” cubes are a savory, protein-packed addition to salads, wraps, pasta and more. You can keep the leftover tofu in the marinade for up to 5 days in the fridge; it becomes more and flavorful as it sits.