This is a great plant-based alternative to traditional feta. The combination of miso and nutritional yeast takes tofu in a savory, umami direction without going too far into "cheeze" territory. Crumble it into salads, add to pasta, or serve on its own at the start of a meal.
Ingredients
- 1 block of firm tofu, pressed and drained
- 2 tsp salt
- Zest of 1 lemon
- ¼ cup lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 1 tsp dried dill
- 1 tsp light miso paste
- ¼ tsp chili flakes
- 1 tbsp nutritional yeast
- ¼ cup extra-virgin olive oil
- 2 large garlic cloves, crushed
Preparation
- Cube the pressed tofu. Whisk together the remaining ingredients in a medium-sized bowl. Toss the tofu cubes in the marinade and transfer everything to a shallow container. Using a shallow container rather than a jar makes redistributing the marinade easier.
- Transfer to the refrigerator and allow to stand for at least an hour before serving. Store in the refrigerator for up to 1 week.
