Soooo… Matt ordered a tofu press. Yep. And then I whined to him about how it was so unnecessary, a waste of money, and we were perfectly fine wrapping the tofu in paper towels and balancing pans and books and cans on top. Then, we used it. And it. was. AWESOME!
THIS Tofu Press by Tofuture pressed out so much tofu juice in 20 minutes without any effort – no heavy textbook balancing, no paper towel waste, no mess AND, the best part, the tofu didn’t lose it’s shape!
Yep. Don’t tell Matt how happy I am we got this thing 😉
So what do you do when you have a block of dried out tofu? Well, of course you MARINATE it so it can suck up any flavor you wish!
We made this delicious, tangy, cheesy, Vegan Tofu Feta using a marinade of garlic, olive oil, miso, lemon juice, nutritional yeast, and a medley of dried herbs. Then, we mixed it in with a lovely orzo salad to make the PERFECT summer side dish.
I can imagine this Tofu Feta topping on salads, vegetables, burgers, or just eaten by itself because it’s that DAMN good!
It’s easy to make but I imagine the key is to press out as much tofu juice as you can. If you don’t have a Tofu Press you can still make this recipe the ol’ fashioned way (get out the Encyclopedias!). I’m just sayin’ that I found it super helpful and easy with the press.
Also, you will want the tofu to sit in the marinade for at least 2 hours to absorb all the deliciousness. We actually left ours covered overnight and it was SCRUM-DIDDLY-UMPTIOUS the next day.
Oooo-weee. This recipe for Vegan Tofu Feta is too good to pass up.
Delicious, tangy, cheesy, EASY Vegan Tofu Feta using a marinade of garlic, oil, miso, lemon juice, nutritional yeast, and a medley of dried herbs.
- 14 ounces extra firm tofu (usually one package)
- 3-4 fresh garlic cloves minced
- 1 tablespoon olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoon white miso (we used mild white miso)
- 1 lemon, juiced (about 3 tbsp of juice)
- 3 tablespoon water
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon sea salt
- black pepper to taste
Press the tofu by using a tofu press or by wrapping the tofu in several layers of paper towels and placing heavy plates, pots, or books on top. Let sit for about an hour, changing paper towels when needed, to drain all the moisture out. The more water that is drained, the more flavor that can be absorbed.
Prepare the marinade. Whisk together all ingredients in a bowl until combined.
Cut the tofu into small cubes and add to a jar or an airtight container with the marinade. Mix well and place the container in fridge. Let tofu marinade for at least 2 hours.
Marinate for two hours minimum - overnight is best. Cover with olive oil in an airtight container to store for an extra week or two.