Tofu Feta
Vegan; Gluten-Free
I made this (again) to go with the fabulous meal for Bruce and the boys. Even Bruce mentioned that this wouldn't slip past a Greek, but it was an amazing meal.
1 block extra-firm tofu, drained and pressed to remove any extra water (see notes in the blog for an easy tip)
3 Tablespoons apple cider vinegar
3 Tablespoons kalamata or other olive juice (from a jar or can of olives packed in water, not oil)
4 Tablespoons of lemon juice
2-3 teaspoons sea salt (I used pinches instead of teaspoons)
1. The night before, freeze the pressed tofu overnight in a freezer safe plastic bag.
2. The next day, let the frozen tofu thaw for about 4 hours and then press again to remove any moisture. (When I did this, I hand squeezed it and there was a lot of moisture.) Crumble into 1/2 inch chunks into a medium bowl.
3. In a smaller bowl, whisk together the apple cider vinegar, olive juice, lemon juice and 2 teaspoons of the sea salt. Drizzle over the tofu and stir to combine.
4. Let rest in the fridge for 1 hour (I let it sit for 30 minutes), stir again and let rest 1 hour longer (I skipped this "rest" step). Add the remaining teaspoon of salt to taste, if desired.
**Will keep fresh in an airtight container for 1 week.
Found: Great Gluten-Free Vegan Eats
No comments:
Post a Comment