Tofu Feta

🥘 Ingredients

• white miso 2 ½ tbsp
• apple cider vinegar 0.33 cup
• lemon juice from medium lemon 2 cup
• garlic cloves 4
• nutritional yeast 2 tbsp
• extra virgin olive oil 2 tbsp
• dried oregano 1 tbsp
• onion powder ½ tsp
• kosher salt ½ tsp
• black pepper ½ tsp
• Aleppo pepper or red pepper flakes ½ tsp
• refrigerated extra-firm tofu 1

1. 1

   Prepare: white miso , apple cider vinegar , lemon juice from medium lemon , garlic cloves , nutritional yeast , extra virgin olive oil , dried oregano , onion powder , kosher salt , black pepper , Aleppo pepper or red pepper flakes , refrigerated extra-firm tofu .
2. 2

   Measure out the miso in a small bowl to sit at room temp while you prep everything else.
3. 3

   In a 1-quart (1 L) jar or a medium bowl for which you have a lid, add all of the ingredients except for the tofu. Whisk very well until the miso paste is dissolved.
4. 4

   Once the refrigerated tofu is pressed, dab away excess water until the tofu feels dry to the touch. Cut the tofu into small cubes (you don’t want large pieces).
5. 5

   Add the tofu cubes to the marinade. Mix well, gently shaking the jar/bowl, but don’t break up the tofu.
6. 6

   Label and seal the jar/bowl or transfer to a labeled airtight container. Refrigerate for at least 12 hours, preferably for 48 hours before using. The longer it sits, the brinier it’ll taste, like classic feta. It will stay good in the fridge for up to 7 days.