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Tofu Feta

Print Recipe
Prep Time 10 minutes
Refrigerate time 1 day
Total Time 1 day 10 minutes
Course: Salad, Side Dish, Snack
Cuisine: Greek
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lemon juiced about 3 tbsp
  • 2 tbsp white vinegar
  • 3 tbsp miso paste
  • 1/4 cup olive juice from green olives
  • 2 tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 block of firm tofu NOT extra firm, not silken, should say just "firm"

Equipment

  • 1 medium mixing bowl & spoon
  • 1 container with lid

Method
 

  1. 1. Open the block of tofu, drain the liquid and pat dry. Dice into small cubes and spread them out flat on the cutting board. Use a paper towel to press out the excess moisture out of the tofu dices as best as you can.
  2. 2. Mix the olive oil, lemon juice, white vinegar, miso paste, olive juice, nutritional yeast, onion powder, garlic powder and oregano together until combined. Taste and adjust the flavor as needed, add extra salt if desired. Add in the tofu cubes and stir til well coated. Refrigerate overnight- the longer it sits the better.