Marinated Tofu Feta
How could plain tofu ever taste like salty, tangy feta? After a few hours soaking in a simple lemony herb marinade, it transforms into something surprisingly close. It's creamy, tangy and packed with flavour making it perfect for salads and grain bowls.
Takes 4 hours 10 minutes
Serves 4
Ingredients
- 200 g 1½ cups diced firm tofu, pressed
- Juice of 1 lemon 3 tbsp
- 30 ml 2 tbsp extra virgin olive oil
- 15 ml 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp dried oregano/ dried thyme
- ½ tsp garlic powder
- 10 g 2 tbsp nutritional yeast
- 1½ tsp sea salt
- 1 tsp fresh dill finely chopped
Instructions
- Drain the tofu and remove any moisture, slice into cubes that are approx 1cm thick
- In a jar or bowl, whisk together the lemon juice, olive oil, vinegar, oregano, garlic powder, nutritional yeast, salt and fresh dill until well combined.
- Add the tofu cubes and gently toss to coat every piece in the marinade.
- Cover and refrigerate for at least 3–4 hours, or ideally overnight. The longer it marinates, the more flavour it absorbs.
- Give the jar a gentle shake before serving.
