Tangy, crumbly, and delicious, this plant-based tofu feta is a healthier take on the briny cheese. Soaking firm tofu in a mixture that includes alkalizing lemon juice and gut-friendly apple cider vinegar transforms the vegan protein staple into a delicious and easy toast topper. Add some oven-dried kale and tomatoes to your favourite Silver Hills Bakery Sprouted Power™ bread and crumble over top.
Course Appetizer, Side Dish
Cuisine Mediterranean, Plant-based
Diet Vegan, Vegetarian
Author Silver Hills Bakery
Ingredients
1block firm tofu
¼cuplemon juice
½cupwater
½cupapple cider vinegar
1Tbsporegano
to tastesalt
Instructions
First, mix all the ingredients except the tofu in a bowl or leak-proof container to make the marinade and set aside.
Press tofu with a cloth kitchen towel to remove excess moisture before cutting the block into cubes.
Soak cubes in marinade and cover, letting sit overnight in the fridge or for at least two hours. For the most developed taste, wait 2–3 days.