Tofu-feta crumbly topping for salad and pasta
- 1 package (12 oz) extra-firm tofu, cut into ½"– ¾" cubes (see note)
- 1 ½ cups water
- ¼ cup red wine vinegar
- ½ teaspoon sea salt
- 2 cloves garlic, roughly sliced/ chopped
- 1 ½ tablespoons mild miso (ex: brown rice or chickpea)
- 1 teaspoon dried oregano
- 2 tablespoons freshly squeezed lemon juice
- 1 ½– 2 tablespoons red wine vinegar (2 tablespoons for extra tang)
- ½ teaspoon maple syrup
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.
While still 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.
Note: Freeze tofu first and then thaw for a more crumbly texture. 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)
Try this in a Greek salad with crispy romaine lettuce, bright tomatoes, 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 in a wrap
Burton, Dreena (2015-05-12). Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes (Kindle Locations 1122-1132). BenBella Books, Inc.. Kindle Edition.