This fermented dairy-free feta makes a wonderful addition to green salads, wraps, sandwiches, nourish bowl, or serve it as an appetizer.
Author Active Vegetarian
1block440g of extra firm organic tofu
1cupof chickpea or rice miso
Slice the block of tofu lengthwise into four equally thick slices. Spread 1/4 cup of miso over each slice, covering it entirely. Place the tofu slices into a glass container. Cover with a lid and let sit at room temperature for 24 hours. The tofu will absorb the saltiness and taste of the miso paste. Scrape off the miso (save it to make a soup) and rinse quickly under running water if necessary. And that's it!
Note: Fermented tofu is not only delicious but also beneficial due to its increased digestibility and natural probiotic cultures.Pro Tip: We often ferment tofu in advance and pack it in a jar, covered in brine (salt +water). You can also use olive oil and add Mediterranean herbs, garlic, sundried tomatoes or chilli for an extra flavour.