Baked marinated 'feta'

This gorgeous baked feta-style 'cheese' works perfectly served with crusty bread and a simple green salad, but you can always add your own twists to spice things up. Try adding chilli flakes, or use green and black olives. Or swap the tomatoes for thinly sliced red peppers and a touch of sweet smoked paprika.

Be as creative as you like, using your favourite ingredients, or whatever you have to hand!

To make this, I used an large block of extra-firm tofu, which made four thick slices. If you want to make less, you can either halve the recipe, or make the lot, break up your remaining slices into large chunks, and place in a jar topped with the left-over marinade. This will last a good week, and is delicious.

This recipe uses my classic Tofu Feta Marinade, so be sure to make up a batch of that before you start.

SERVES:
04-08

Ingredients
Instructions

Ingredients

For the tofu feta

1 x serving Tofu Feta Marinade

1 x 450g block extra-firm tofu

For the toppings

4 handfuls cherry tomatoes, some halved

1 cup black olives, roughly broken

2-4 tbsp capers

4 cloves garlic, skin on, bashed

Small bunch thyme leaves

Extra virgin olive oil

Ground black pepper

2 tsp za'atar

To serve

Crusty bread

Green salad

Instructions

If you haven't already, mix up a batch of Tofu Feta Marinade, and set aside 8 tbsp.
Cut the tofu into 4 thick slices, and place in a shallow dish. Pour over the marinade, and gently toss the tofu slices to coat. Cover and refrigerate overnight, preferably for at least 4-6 hours, turning the tofu in the marinade once or twice.
When you're ready to bake, preheat the oven to 200°C/fan 180°C/Gas 6.
Arrange the slices of tofu in one large or 2-4 small baking dishes. Add 2 tbsp of the remaining marinade to each slice.
Divide the tomatoes, black olives, capers, garlic cloves and thyme leaves between the tofu slices, drizzle with extra virgin olive oil, season with a good grinding of black pepper, and sprinkle over the za'atar.
Place in the oven for about 20-30 mins, until the tofu has turned lightly golden, the tomatoes have burst, and everything is bubbling.
Remove from the oven and allow to cool a little before serving with crusty bread, green salad and perhaps a nice chilled glass of crisp white wine. Cheers!