Main Ingredients

Underline

280g Naked Tofoo

For the Marinade

Underline

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)

To Serve

Underline

Bread of choice

Mixed salad leaves

Cherry tomatoes

Previous Recipe
Next Recipe

Tofoo 'Feta Cheese' served with Bread and Salad

Serves 4 • Prep 130 min • Cooking

Tofoo 'Feta Cheese' served with Bread and Salad
Main Ingredients

Underline

280g Naked Tofoo

For the Marinade

Underline

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)

To Serve

Underline

Bread of choice

Mixed salad leaves

Cherry tomatoes

Method

Underline

1. Cube the Tofoo.

2. To make the 'Feta Cheese', whisk all the marinade ingredients together and add the Tofoo cubes. Leave to marinade in the fridge for 2 hours or overnight.

3. To serve, scatter the 'Feta Cheese' over the mixed salad leaves, add the tomatoes and serve with bread.