300 minutes
Transform a humble block of tofu into a deliciously tangy and savory feta alternative with this simple recipe. Perfect for salads, sandwiches, or snacking, this tofu feta is versatile and packed with flavor.
Tofu, pressed and cut into cubes
0 oz
0.25 fluid ounces
Lemon Juice, freshly squeezed
0.25 fluid ounces
White Miso
tablespoons
tablespoons
teaspoons
1. Press Tofu
Start by pressing the tofu for at least one hour to remove excess water, which allows the tofu to soak up the flavorful marinade and become firmer, resembling the texture of feta cheese.
2. Prepare 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 until well combined. This mixture will infuse the tofu with a distinctive feta-like taste.
3. Marinate Tofu
Once the tofu is pressed and firm, cut it into 1-inch (2.5cm) cubes. Place the cubes in an 8-inch (20cm) square baking pan. Pour the marinade over the tofu cubes, and gently stir to ensure each piece is well coated.
4. Refrigerate and Marinate
Refrigerate the marinating tofu for at least four hours, or up to two days for a more intense flavor profile.
5. Drain and Serve
When you're ready to use your tofu feta, drain it in a colander or strainer to remove excess marinade. Store any leftovers in a covered container in the fridge, where they will keep for up to five days.
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