The Littles: Snacks, Sides, & Apps
Credit: Angel from Food Dystopia
Ingredients
15 oz. block of extra firm tofu
2 tablespoons white miso paste
¼ cup apple cider vinegar
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon powdered garlic
2 tablespoons nutritional yeast
1 tablespoon dried oregano
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Instructions
Drain the tofu and slice into (8) equal slabs. Use a tofu press to press the moisture out of the tofu for about 1 hour. It's best to place the slabs between (2) clean towels and use a heavy object, like a cookbook, to press the tofu.
After pressing, dice the tofu into ¼ inch pieces and place in a medium bowl with a lid for storing.
In another medium-sized bowl combine miso paste, vinegar, lemon juice, olive oil, garlic, nutritional yeast, oregano, onion powder, salt, and pepper. Whisk until smooth.
Pour whisked ingredients over tofu and mix until all pieces are well coated.
Cover and store in the refrigerator for at least 8-12 hours for flavors to meld.
Special Notes
Pressing the tofu for more than an hour makes the tofu too dry for this recipe.
The feta will last in the refrigerator for a week.
Compassionate Fun Fact!
Nobody says vegan cheese better than Wolfie's smile!
Cheese is my favorite. Thanks for the recipe!