Herbed Tofu Feta

• bowl
• whisk
• rubber spatula
• mason jar

• 2 T miso
• 2 T umeboshi paste
• 2 T rice wine vinegar or apple cider vinegar
• 2 T herbes de Provence or Italian herb mix, ground into dust
• 1 t pepper
• 1 pound firm or extra-firm tofu, pressed
• about ½ c olive oil

Place everything up to the pepper in the bowl and whisk together.

Crumble the pressed tofu and stir into the marinade.

Transfer to jar and press down firmly.

Slowly pour olive oil on top until the tofu is covered.

Refrigerate for at least 2 days.

Herbed tofu feta is soft and crumbly – you can use like this, or press into a mold and then turn out onto a plate.

Buy it:

Amazon.com | Amazon.co.uk

More: Vegan cheese recipes