Creamy, tangy, delicious tofu feta for topping Greek salads, wraps or appetizer party trays. This oil-free, sugar-free version uses healthy apple cider vinegar for the marinade.
Add tofu, water, vinegar, salt and garlic to saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 20 minutes, uncovered.
14 ounces firm tofu, 2 cups water, ½ cup vinegar, ½ teaspoon sea salt, 4 cloves garlic
After the tofu has finished boiling for 20 minutes, drain.
Marinate and Store Tofu Feta
For the marinade, combine the miso, oregano, lemon juice, vinegar and olive brine in a small bowl and whisk together and set aside.
1 tablespoon miso paste, 2 tablespoons fresh oregano, 2 tablespoons lemon juice, 2 tablespoons vinegar, ½ cup olive brine from a can of olives
Add drained tofu to a quart-size mason jar with lid (or other container, preferably glass). Then, pour marinade into the jar. Fill with water until the tofu is just covered. Put a lid tightly on the container and gently shake it to combine.
Place jar in refrigerator to cool. Allow tofu to marinate and chill for at least 2 hours before enjoying. Store in refrigerator for up to 10 days.