Tofu Feta Cheese for Greek Salads
This tofu-based cheese comes together quickly and showcases the transformative qualities of nutritional yeast. The white miso helps create a savory experience extremely close to feta. Spiced with oregano and red pepper flakes, it's the perfect addition to a greek salad. For extra pop, marinate the tofu for 8 to 48 hours before using. Photo by Green Evi
Adapted from Green Evi
| Yield: one small jar | Time: 10 minutes to prepare, plus a couple of hours to marinade |
Ingredients
1 package of extra firm tofu
2 tablespoon white miso
1 lemon, juiced
¼ cup apple cider vinegar
1 tablespoon olive oil
3 tablespoon water
2 tablespoon nutritional yeast
1 tablespoon oregano (optional)
½ teaspoon garlic powder
½ teaspoon salt
black pepper
red pepper flakes (optional)
Preparation
Cook's Note: After marinating, keep the tofu covered with olive oil in the fridge in an air-tight jar to preserve it for 2-3 weeks. Add fresh herbs, chili, black peppercorns and garlic cloves to the jar for an extra fancy version.
Begin by pressing water out of the tofu. Place tofu between two paper towels and put something heavy on top. Let it sit for 45 minutes to an hour.
Prepare marinade while you wait. Whisk together the white miso, lemon juice, apple cider vinegar, olive oil, water and nutritional yeast in a bowl until nice and even. Add spices to your liking - the oregano and red pepper flakes will give final product a little more character, but you don't need them.
Cut tofu into small cubes and add to a jar or an air-tight container. Add marinade and mix well together. Place jar in fridge and let tofu marinade for at least 2 hours.
For best results, marinate the tofu for 8 to 48 hours.