Marinated Tofu "Feta"

 As a Greek girl who doesn't do dairy anymore I do miss my feta cheese. I saw this recipe and with very low expectations, figured I would try it. I was pleasantly surprised with the results. This recipe delivers savory, salty and firm little tofu squares that I have used in all my favorite Greek recipes that use feta:  Greek salad, spanakopita and it made a great a Greek omelet. This tofu also doubles well for paneer if you are into making Indian cheese curries.

The best part is that it is super simple. Mix the marinade, dice the tofu and put it in the refrigerator foa day. Then it is also a very convenient and tasty source of protein.

Marinated Tofu "Feta"

Ingredients:

12 oz. Extra Firm Tofu, drained and cubed

1/3 cup Apple Cider Vinegar

1/3 cup Lemon Juice 

2 tbsp Extra Virgin Olive Oil

2 tablespoons Nutritional Yeast

1 1/2 teaspoons salt

1 teaspoon Oregano

1/4 tsp Chili Flakes

2 cloves Garlic, diced (I had to use granulated garlic once, it still turned out fine)

Directions:

1. Prepare your tofu. Drain it, pat it dry, and cut into cubes. You can also just tear it if you want. The more surface area you have the more flavor will be absorbed by the tofu.

2. Mix all the marinade ingredients together in your container. You will want to store your tofu in a container with a lid or a mason jar. 

3. Combine the prepared tofu with the marinade, close the container and give it a good shake. 

4. Let the tofu sit in the marinade for at least 12 hours. The longer it sits the better it will taste.