Tofu Feta
- 1 block extra-firm water packed (not silken) tofu, cut into ½” cubes
- 1 c. water
- ½ c. mellow white miso
- 3 T red or white wine vinegar
- 2 t. salt
Place tofu in a medium saucepan, add water to cover, and simmer over medium heat for 5-7 minutes. Drain.
Blend water, miso, vinegar and salt until smooth. Pour liquid into a small glass or plastic storage container and add tofu cubes. Cover and refrigerate for 48 hours. Will keep for about 10 days in the refrigerator.
To use in recipes, remove tofu cubes from liquid and chop or crumble to create a feta-like consistency.
Recipe adapted from Jo Stepaniak, The Ultimate Uncheese Cookbook
