Tangy Tofu Feta
Ingredients
- 1 14 oz package of Extra Firm Tofu, pressed and cubed
- 2 Tbsp of finely chopped Oregano
- 1/2 cup Lemon Juice (juice from 2 small Lemons)
- 3 Tbsp of good Olive Oil
- 2 Tbsp of Apple Cider Vinegar
- 2 Tbsp of Greek Olive or Pepperoncini Liquid
- 3-4 Tbsp of Water
- 1 1/2 tsp of Salt
- White Pepper to taste
Preparation
Press the tofu for an hour or two (the longer, the better). If you don't have a tofu press, you can cover it with clean kitchen towels, place it on a plate, and weigh it down with pots, pans, or heavy books.
Once the tofu has been pressed, cut it into smallish cubes and add it to a bowl.
In a separate bowl, mix together the remaining ingredients (oregano, lemon juice, olive oil, apple cider vinegar, Greek olive or pepperoncini liquid, water, salt, and white pepper).
Toss the tofu cubes with the dressing mixture until well-coated.
Transfer the dressed tofu to a glass container or jar and place it in the refrigerator to marinate for at least 24 hours or longer. Agitate the container every couple of hours to mix the ingredients.
Use the tofu feta as part of a Greek salad, toss it with pasta, or add it to any salad.
