tofu feta

Mary Larson

subheading: TOFU FETA:

1 (16 ounce) package extra firm tofu, drained and patted dry

⅓ cup apple cider vinegar

⅓ cup water

Juice of 1 medium lemon

1 tablespoon extra virgin olive oil

2 teaspoons light yellow miso paste

½ teaspoon dried oregano

¼ teaspoon salt

INSTRUCTIONS

Whisk all feta ingredients, except for the tofu, in a medium sized bowl until combined. Use your hands to crumble the tofu into the bowl and stir to make sure all of tofu is coated. Cover and let sit in the refrigerator for at least an hour. It will become more flavorful the longer it sits.

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