Tofu Feta

1. Press the Tofu

Begin by pressing the tofu to remove any excess moisture. This step is essential because it creates a firmer texture that can better absorb the marinade. Use a tofu press if you have one, or improvise with a heavy object like a cast iron skillet. Allow the tofu to press for at least an hour until it feels more compact and firm to the touch.

2. Prepare the Marinade

While the tofu is pressing, prepare the marinade. In a small bowl, whisk together the water, freshly squeezed lemon juice, white miso, apple cider vinegar, and dried oregano. These ingredients combine to create a tangy and savory mixture that will infuse the tofu with a delightful feta-like flavor.

3. Marinate the Tofu

Once the tofu is pressed, cut it into 1-inch cubes. Arrange the cubes in an 8-inch square baking pan, ensuring they are evenly spaced. Pour the marinade over the tofu cubes, making sure each piece is well coated. Place the pan in the refrigerator and let the tofu marinate for at least 4 hours, but for the best results, allow it to sit for up to 2 days. During this time, the acidic components of the marinade will break down the tofu slightly, imparting both flavor and a texture reminiscent of traditional feta cheese.

4. Serve and Store

When you're ready to enjoy your tofu feta, drain it from the marinade and store any leftovers in a covered container in the refrigerator for up to 5 days. This tofu feta can be used in salads, sandwiches, or any dish where you would typically use feta cheese.