Tofu "Feta" Cheese
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
1. 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.)
2. 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.
3. 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.
4. 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.