Ingredients
Directions
In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic.
Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered.
If some of the tofu is not covered in the brine, gently stir through occasionally.
Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup if using.
Whisk through, and then stir in the olives.
After cooking the tofu, strain it, discarding the boiling liquid (it’s okay to keep the garlic).
While still hot/warm, transfer tofu to the bowl with the marinade.
Stir through to coat the tofu and combine well.
Cover and refrigerate.
Keeps for 5 to 6 days.
Chef's Notes
Tofu
When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way)!
Idea
Try this tofu in a Greek salad with crispy romaine lettuce, bright tomatoes, briny olives, and crunchy cucumbers. Use the Greek Salad Dressing to bring it all together!
Serving Suggestions
Think beyond Greek salad. Try this tofu alongside baked potatoes (regular or sweet), atop pizzas, and tossed into pasta, or combine with hummus or another spread in a lunch wrap.
Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic.
Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered.
If some of the tofu is not covered in the brine, gently stir through occasionally.
Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup if using.
Whisk through, and then stir in the olives.
After cooking the tofu, strain it, discarding the boiling liquid (it’s okay to keep the garlic).
While still hot/warm, transfer tofu to the bowl with the marinade.
Stir through to coat the tofu and combine well.
Cover and refrigerate.
Keeps for 5 to 6 days.
