Tangy Marinated Tofu Feta with Nutritional Yeast
Tangy, salty and crumbly, this marinated tofu feta is high in plant-based protein and so good you’ll want to snack on it! Budget-friendly and takes less than 10 minutes to throw together.
Ingredients
- 12 ounce extra firm tofu drained
- ⅓ cup apple cider vinegar
- ⅓ cup freshly squeezed lemon juice reserve 2 slices of lemon peel before cutting lemons!
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast
- 1 ¼ teaspoon salt
- 1 teaspoon dried oregano
- ⅛ teaspoon dried chile flakes or more if you want heat
- 2 cloves garlic sliced, omit for low FODMAP
Instructions
- Drain the tofu and wrap in a piece of paper towel, gently squeezing the excess moisture from the surface.
- Dice tofu into ⅓-½ inch (~ 1 cm) cubes, which is easiest, or crumble into small chunks about ½ inch (1 cm) in size.
- In a 1 quart (1L) mason jar or resealable container, mix the apple cider vinegar, lemon juice, lemon peel, oil, nutritional yeast, salt, oregano, chile flakes and garlic.
- Add the tofu, seal and gently shake to coat the tofu.
- Place in the fridge for at least 12 hours to marinate. Gently shake a couple of times a day to ensure the tofu is evenly coated. The flavour gets better as it sits, and it will last for up to a week.
Notes
Low FODMAPPERS! Omit the garlic here, and I highly recommend a low FODMAP extra virgin olive oil like FODY to add more flavour.