Tofu Feta
Tangy, brined tofu feta with lemon, miso, and oregano.
Feta Brine:
2 tbsp
chickpea miso (or white miso)
1/4 cup
freshly squeezed lemon juice
2 tbsp
apple cider vinegar
1 tbsp
nutritional yeast
1 tsp
dried oregano
1/2 tsp
salt
1/2 tsp
freshly ground pepper
Tofu:
14–16 oz
extra firm tofu
- Rinse tofu and wrap in a kitchen towel or paper towel to release excess moisture.
- Whisk all brine ingredients together in a dish.
- Crumble or cube tofu, or a mix of both.
- Add tofu to the brine and marinate in an airtight container or vacuum seal bag for at least 8 hours.
- Store refrigerated. Keeps several days.
• Prep: 15 mins • Total: 8 hrs 15 mins
Makes 1 batch
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Notes from Craig
Inspired by the tofu feta in The Fiber Fueled Cookbook. Oregano and salt are reduced for a clean, classic flavor. Best marinated overnight or started in the morning for same-day use.