Description

This is your sign to boil your tofu before marinating it, so you end up with a flavorful feta-style marinated tofu that gets the flavor into your tofu.

Ingredients

Scale

1, 16 oz (454g) package super firm tofu, drained
Kosher salt
2 cloves garlic, crushed
Juice of 2 lemons
1 1/2 tbsp yellow miso paste
1/4 cup apple cider vinegar
2 tbsp extra virgin olive oil
2 tbsp nutritional yeast
2 tsp dry oregano
1 tsp dry basil
1/4 tsp red pepper flakes (optional)

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Instructions

Cut your tofu into small 1/2 inch cubes and place in a medium-sized saucepan. Add 3 cups of water (or enough to just barely cover the tofu) and 2 teaspoons of salt, then bring it to a soft rolling boil. Allow the tofu to boil for 10 minutes. The tofu will not absorb all of the salt, so if the water tastes overwhelming, that is okay and preferred. Think of this method similarly to how one would salt pasta water.
Drain the tofu through a large mesh sieve. You can prop the sieve over the same pan you just used and allow it to further drain for 5 minutes to cool slightly.
While you wait, whisk together the garlic, lemon, miso, vinegar, oil, nutritional yeast, oregano, basil, red pepper flakes, and 1/2 tsp salt. Make sure to whisk until the miso is fully dissolved.
Add the warm drained tofu to a storage container then pour the marinade over top. Using a soft spatula, carefully toss the tofu to fully coat. Alternatively, you can seal the container with a tight fitting lid and give the container a gentle shake to evenly coat.
Place in the fridge to marinate overnight, at least 8 hours before enjoying. If the oil solidifies in the fridge, just allow the jar to come to room temperature before scooping out what you need.

Notes

Boil your tofu. While you can just stick the tofu directly in the marinade, taking the few minutes to boil the block in salted water actually helps to significantly improve the taste and texture of your tofu. The salt pushes its way into the tofu as it heats up, then the excess water pushes out as it cools.

Stir or shake every few hours. I like to shake or stir the tofu in its marinade every few hours just to make sure that the flavors are evenly distributed.

Your oil may solidify in the fridge. This does not mean that your oil is bad or that it is low quality. If you notice it does get solid, just allow the container of tofu to sit at room temperature for a few minutes to help it loosen up.