If you haven’t been a fan of tofu feta before, give this one a try. The process of boiling the tofu first and then marinating while warm greatly enhances the flavor. This one will impress! Serves 4–5
Course cheese, Salad
1package12 oz extra-firm tofu, cut into 1/2" - 3/4" cubes (see note)
1/4cupred wine vinegar
1tablespoonsmild misoex: chickpea miso
2tablespoonsfreshly squeezed lemon juice
1 1/2 - 2tablespoonsred wine vinegar2 tablespoons for extra tang
1/2teaspoonpure maple syrup
1/4 - 1/3cupminced green olives or kalamata olives
To make the boiling mixture:
In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered. If some of the tofu is not covered in the brine, gently stir through occasionally.
To make the marinade:
Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through, and then stir in the olives.
After cooking, strain tofu, discarding boiling liquid (it’s okay to keep the garlic). While still hot/warm, transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. Keeps for 5–6 days.
Tofu Note: When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way)!
Idea: Try this tofu in a Greek salad with crispy romaine lettuce, bright tomatoes, briny olives, and crunchy cucumbers.
Serving Suggestions: Think beyond Greek salad. Try this tofu alongside baked potatoes (regular or sweet), atop pizzas, and tossed into pasta, or combine with hummus or another spread in a lunch wrap for your kiddos.