Ingredients
- 14 ounces extra-firm tofu, pressed and crumbled
Marinade
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 1/4 cup fermented sauerkraut brine
- 1/4 cup extra virgin olive oil
- 2 tablespoons miso paste
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
Instructions
- In a jar, whisk together all of the marinade ingredients until evenly combined.
- If you haven’t already, press the extra-frim tofu for 30 minutes to remove most of the liquid. Crumble the tofu into medium pieces.
- Add the tofu to the jar of the marinade and stir to combine.
- Allow the tofu to marinate in the brine for 24 hours at room temperature.
- After 24 hours, immediately place the tofu feta in the fridge.
- Serve with bread, salads, sandwiches, or on a cheeseboard and enjoy!
