Ingredients
- 1 pack Naked Tofoo
- 2 tbsp White Miso
- Juice of 1 lemon
- ¼ cup Cider Vinegar
- 1 tbsp Olive Oil
- 3 tbsp Water
- 2 tbsp Nutritional Yeast
- 1 tbsp Oregano
- ½ tsp Garlic Powder
- ½ tsp Salt
- Black Pepper
- Chilli flakes (optional)
Get started
- Cube the Tofoo.
- To make the Tofeta, whisk all the marinade ingredients together and add the Tofoo cubes. Leave to marinade in the fridge for 2 hours or overnight.
