This is another super simple, super delicious and super versatile recipe.
It can be used in most things to replace real feta cheese and works the best for salads. Its tangy and cheesy and can be kept in an airtight jar or container in the fridge for a good week.
Its also full of gut loving bacteria from the apple cider vinegar, miso and tofu itself. You also get to keep on top of your B12 with the addition of nutritional yeast.
I like to use dried herbs for the marinade and then add fresh when serving. Feel free to add other combinations to the marinade such as chilli flakes or coriander or cumin seeds for example.
Approx. 560g Tofu
3tbs white miso paste
Juice from 1 ½ lemons
¼ cup apple cider vinegar
3 tbs nutritional yeast
1 tsp sea salt
¼ cup extra virgin olive oil
½ tsp dried mint
1 tsp dried oregano
Drain and press out as much moister as you can from the tofu. If you have a press use that or place on a wire rack above a plate, place another plate on top of the tofu and use tins to weigh it down. If you don’t have time gentle squeeze out as much liquid as you can with a kitchen paper towel.
Dice the tofu into roughly 2cm cubes and place in a jar or container.
Add all the marinade to a bowl and whisk to combine. Pour over the tofu and leave to marinade for at least 30minutes I like to leave it a good few hours if possible.
Give the jar a shake every now and then or stir gentle.
Serve with salads or in anything you would use feta.
It will keep well in an airtight container or jar foe a good week