Summer is winding down and I would be remiss if I didn’t share this recipe with you while I still have the chance. This dish is perfect for potlucks, picnics, or the days where it is just way too hot to cook. Don’t worry about preparing too much feta, as you will end up adding it to salads, sandwiches, and pasta dishes.
fresh pressed tofu
1 tbsp 1 tsp brown miso paste
1 1/2 tsp basil
1 1/2 tsp oregano
1 1/2 tsp parsley
1 tsp extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper
This recipe is best made using fresh pressed tofu, with very little water ln it. This is what gives it the consistency of crumbled cheese. If you decide to use extra firm tofu that has been packed in water, you will have to drain and press it a couple times to get as much of the water out as possible.
Muddle the herbs with the miso paste before adding oil to loosen it up. Next, crumble the tofu into the dressing. You’ll want to leave the pieces on the big side since they will break down more as you combine them. Mix together the tofu and the dressing. This step will take the longest because you want to make sure the miso is spread out evenly. Finish the feta mixture with salt and pepper and give it another stir. (Note: this recipe will provide you with a mild feta. If you prefer yours with more tanginess, increase brown miso paste by one teaspoon until it reaches the strength you desire.)
Toss leftover feta with a drizzle of olive oil and store in an airtight container.
Add the tofu feta to your chopped watermelon and enjoy!