Marinated Tofu 'Feta'

This is another super-simple, super-delicious, and super-versatile recipe.

Tangy and cheesy, it can be used in most recipes to replace feta, and works brilliantly in salads. It's full of gut-loving bacteria from the apple cider vinegar, miso, and tofu, and you also get to keep on top of your vitamin B12 with the addition of nutritional yeast.

I like to use dried herbs for the marinade and then add fresh when serving, but feel free to add other combinations to the marinade, such as chilli flakes or coriander or cumin seeds. Once made, the marinade keeps nicely in an airtight container in the fridge for a good week.

SERVES:
06-08

Ingredients
Instructions

Ingredients

560g tofu

3 tbsp white miso paste

Juice of 1½ lemons

¼ cup apple cider vinegar

4 tbsp water

3 tbsp nutritional yeast

1 tsp sea salt

¼ cup extra virgin olive oil

½ tsp dried mint

1 tsp dried oregano

Instructions

Drain the tofu, and press out as much moisture as you can. If you don't have a press, place it 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, gently squeeze out as much liquid as you can using kitchen towel.
Dice the tofu into roughly 2cm cubes, and place in an airtight container.
Add the remaining ingredients to a bowl and whisk to combine. Pour over the tofu and leave to marinate for at least 30 minutes – I like to leave it for a good few hours, if possible – giving the container a shake or gentle stir every now and then.
Serve the marinated tofu with salad, or in any recipe where you'd usually use feta.

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