Recipe from Dreena Burton, www.dreenaburton.com
This is a surprisingly convincing Feta. The surprising step of boiling the tofu in water and wine vinegar, and then marinating it suffuses it with a delightful and authentic cheese flavor.
1 12 oz package extra-firm tofu, cut into approximate 1/2″ cubes
1 cup water
1/4 cup red wine vinegar (I used sherry wine vinegar)
1/2 teaspoon sea salt
2 cloves garlic, sliced
1 tablespoon mild miso paste, like white or yellow miso
1 teaspoon dried oregano
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons red or sherry wine vinegar (2 tablespoons for extra tang)
1/2 teaspoon pure maple syrup
1/4 to 1/3 cup Kalamata olives, sliced and roughly cut (may use green olives)
To make the boiling mixture:
In a saucepan add tofu, water, vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, uncovered. If some of the tofu is not covered in brine, gently stir through occasionally.
To make the marinade:
Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through to combine well, then add the olives.
After cooking, strain the tofu, discarding liquid, but keeping the garlic. While still hot, transfer the tofu into the bowl of marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. Keeps 5-7 days.
It is fine if tofu breaks up a bit when mixing through the marinade.
This is a perfect accompaniment for a Greek salad of crispy romaine lettuce, bright tomatoes, and crunchy cucumbers. Also good alongside baked potatoes (regular or sweet), atop pizza, and tossed into pasta, or in a lunch wrap along with hummus.
Doubling the recipe works well for a crowd.