Breakfast · Cold · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Tofu Feta ‘Cheese’

I love making tofu feta on a Friday afternoon, and letting in marinate in the fridge overnight for a yummy breakfast on a Saturday or Sunday. I serve the tofu feta with fresh tomatoes and sliced basil, and its like a healthy caprese salad! This marinated tofu is surprisingly flavorful, and will please even tofu haters. If I have any extra from the weekend I like to throw it on Monday’s salad for lunch.

Marinated Tofu Feta

Ingredients

1 block of tofu
1/4 cup water
1/4 cup fresh squeezed lemon juice
2 1/2 tablespoons of white miso paste
2 tablespoons of apple cider vinegar
1 teaspoon dried oregano

Directions

I like to start by pressing the tofu to get rid of the packaged water in it. If you’re fancy and have a tofu press, good for you. If not, do what every good librarian does: place the tofu between two places and press it with the heaviest book you have! Encyclopedias and dictionaries recommended 🙂

After about 30 minutes, drain any water that is pressed out, and cube the tofu into bite sized pieces. In a shallow baking dish or bowl (I’ve used tupperwear too), mix in the rest of the ingredients until the tofu is covered in the marinade.

If possible, make this a day or two before serving, so all the flavors have time to soak in. Serve with Tofu Feta Caprese Salad, a vegan cheese board, on toast, or crumble on a salad.

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