Tofu Feta Cheese
If you like feta cheese, this recipe will become your new addiction. Drained tofu has the same consistency as the popular Greek cheese. Add a marinade with miso as a base, and you will be surprised about the final taste.
Here, I’ve used rice miso, whose color doesn’t make it very attractive. However, if you can find white miso, the result will be incredible also on the visual side.
It takes only 10 minutes to prepare. Here’s how.
- 1 package of extra firm tofu
- 2 tablespoons rice miso
- Juice of half a lemon
- 1/4 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon oregano
- Pinch of garlic salt
- Pinch of pepper
Drain the tofu and place it on a sheet of kitchen paper. Fold the kitchen paper to cover the tofu and place something heavy on top. Set aside.
To make the marinade, mix together the miso paste, cider vinegar, lemon juice, olive oil, nutritional yeast, oregano, garlic salt, and pepper.
Dice the tofu into small cubes. Put them in an air-tight jar, pour the marinade onto the tofu and shake to mix well. Close the jar and put into the fridge for at least one hour to chill.
This tofu feta keeps about one week, refrigerated. Toss into salads of all kind or eat as is, as a fresh snack. Enjoy!