Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins
Ingredients
Boiling Mixture
12ozorganic tofu (extra-firm, cut into ½–¾“ cubes)
1cupwater
¼cupred wine vinegar
½tspsalt (optional)
2garlic cloves (fresh, sliced/chopped)
Marinade
1tbsporganic miso (mellow or chickpea)
1tsporegano (dried)
2tbsplemon (juice)
1 ½tbspred wine vinegar (+½ as desired)
½tsppure maple syrup (optional)
¼cupgreen olives (or kalamata, minced, up to ⅓ cup as desired)
Directions
To make the boiling mixture:
1
In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic.
2
Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered.
3
If some of the tofu is not covered in the brine, gently stir through occasionally.
To make the marinade:
4
Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup if using.
5
Whisk through, and then stir in the olives.
6
After cooking the tofu, strain it, discarding the boiling liquid (it’s okay to keep the garlic).
7
While still hot/warm, transfer tofu to the bowl with the marinade.
8
Stir through to coat the tofu and combine well.
9
Cover and refrigerate.
10
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.
