This has the creaminess, tang and saltiness of good feta, making it just the right finishing touch for so many bean dishes, including — of course — tacos. It gets better the longer it marinates. Use firm, not extra-firm tofu, for the creamiest result.
Refrigerate in an airtight container for up to 2 weeks.
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Ingredients
measuring cupServings: 6-8 (makes about 3 cups)
Directions
Step 1
Wrap the tofu in a tea towels and microwave on HIGH for 1 minute. Unwrap, rewrap with a fresh towel, and repeat. Unwrap, let cool, and cut into 1/2-inch cubes. (This gets rid of excess liquid, and is faster than pressing the tofu.)
Step 2
While the tofu is cooling, in a medium bowl whisk together the lemon juice, vinegar, oil, miso, nutritional yeast, salt and pepper.
Step 3
Transfer the tofu to a tall jar and pour the marinade over it. Stuff in the lemon peel, rosemary, thyme and oregano, cover and refrigerate for at least 2 hours before using, turning the jar upside down and back a couple of times (to make sure the tofu gets coated).
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Nutritional Facts
Per serving
Calories
118
Fat
9 g
Saturated Fat
2 g
Carbohydrates
4 g
Sodium
308 mg
Protein
5 g
Fiber
2 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).
Tested by Joe Yonan.
Published April 4, 2020
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