HOMEMADE TOFU FETA

• portions: Makes 4 servings

Ingrédients

1 tablespoon white miso

2 tablespoons freshly squeezed lemon juice

1 tablespoon apple cider vinegar

½ tablespoon

nutritional yeast

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper 8 ounces extra-firm tofu, drained and pressed (see Pro Tip)

Instructions

1. In a bowl, whisk the miso, 2 tablespoons water, the lemon juice, vinegar, nutritional yeast, oregano, salt, and pepper until the miso is dissolved. Crumble in the tofu, then gently fold together until the tofu is well covered with the wet ingredients.

2. Cover and place in the fridge for at least

1 hour. The feta becomes more flavorful as it sits!

PRO TIP:

Pressing tofu removes the excess moisture to increase firmness and hold its shape. You can use a tofu press, or simply place the tofu on a layer of paper towels, then cover with another layer of paper towels. Put something heavy on top, like a big, thick book and some cans from the pantry. Let it sit for at least 30 minutes, until the paper towels stop absorbing moisture. Then cut the tofu into whatever your desired shape is and store in the fridge or freezer.