Eat to Energise and Release Body Fat › Release Recipe 09

Vegan Feta

Prep 30 min · Cook 20 min · Serves 4

Ingredients

• 12 oz extra-firm tofu, cut into ½-
• ¾-inch cubes
• 1 cup water
• 1/4 cup red wine vinegar
• 2 cloves garlic, sliced
• 1/2 tsp salt (optional)
• 1 tbsp miso paste
• 1 tsp dried oregano
• 2 tbsp fresh lemon juice
• 1 ½-2 tbsp red wine vinegar
• 1/2 tsp maple syrup (optional)
• 1/4 to 1/3 cup green or kalamata olives

Method

1. Combine the tofu, water, 1/4 cup vinegar, garlic, and salt in a saucepan. Bring to a boil, then reduce to a simmer and cook, uncovered, 15-20 minutes.
2. Meanwhile, whisk together the miso, oregano, lemon juice, remaining vinegar, and maple syrup in a bowl, then stir in the olives.
3. Drain the tofu (the garlic is fine to keep) and add it, still warm, to the marinade.
4. Stir gently to coat, cover, and refrigerate.
5. Keeps 5-6 days and gets better as it marinates.

Highlights: A brine-marinated tofu feta: 8g protein per serving, no dairy.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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