I made a bit of a boo boo this week and bought far too much tofu. When I say too much tofu I mean about 4 containers of tofu; don’t ask, I went the the grocers several times and forgot what I had bought. The only solution to this non-dilemma is tofu feta!
Ingredients for this simple feta:
1 block of tofu
3 T White Miso
1/4- 1/2 cup Olive Oil (now is the time to use your best oil)
Herbs including: 2 T Oregano, 2 T Basil, 1 T Black peppercorns (optional), 1/2 T red pepper flakes (optional)
1/4 cup Ume Vinegar
And a jar of some sort
Mix all the herbs, miso, and ume in the jar into a paste. Crumble the tofu into the jar and coat everything by stirring with a spoon or shaking the jar. Pour in the Olive oil and let to seep down through the coated tofu.
Place in your fridge and forget about it for a few days but eat within a month. I plan on having some pasta and salads with it. Hopefully I’ll have my pasta machine soon so I can make some ravioli with it! But be wary of the whole peppercorns in there, pick them out before serving.