Marinated Tofu Salad

Izabela’s Vegan Feta Salad

For the past two summers, we’ve been lucky to have Izabela cooking with us at MoaAlm. Her vegan feta salad soon became a guest favourite — so much so that guests kept asking us how to make it at home. So, of course, we had to share it with you!

Salty, herby and full of savoury depth, Izabela’s tofu feta is a plant-based take on a Mediterranean classic. White miso and nutritional yeast add umami, that rich, satisfying savouriness that makes the tofu wonderfully full-bodied, with a hint of cheesiness. Lemon juice and apple cider vinegar bring the tang we love in feta, while oregano adds a fragrant herbal note.

Izabela’s secret? Give it time. Let the tofu marinate in the fridge for at least 48 hours so it can soak up all those delicious flavours. You can prepare it a couple of days ahead and keep it in its marinade until you’re ready to serve. At MoaAlm, we love tossing it with roughly chopped ripe tomatoes, cucumber and red onion, then finishing with a generous drizzle of good olive oil.

Marinated Tofu Feta

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Ingredients

• 400 g firm tofu, pressed and dehydrated
• 1½ tbsp white miso
• 76 ml apple cider vinegar
• 60 ml lemon juice
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 2 tbsp dried oregano
• ½ tsp kala namak (black salt)
• ½ tsp white pepper

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Method

1. Press the tofu. Place the tofu between clean kitchen towels or paper towels, put something heavy on top, and press for at least 1 hour to remove excess moisture.
2. Make the marinade. In a bowl, combine the white miso, apple cider vinegar, lemon juice, olive oil, nutritional yeast, oregano, kala namak, and white pepper. Mix well until evenly combined.
3. Marinate. Cut the tofu into cubes and place in a clean container. Pour the marinade over the tofu, ensuring all pieces are submerged. Cover and refrigerate for at least 48 hours, allowing the flavours to develop.

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We like to serve the tofu feta with roughly chopped tomatoes, cucumber and red onion. Finish with a drizzle of olive oil and a little extra oregano, if desired. A simple, fresh summer salad.

Enjoy cooking and bring a little taste of MoaAlm wherever you are.

Inspired by this recipe from Izabela, our plant-based chef at MoaAlm Mountain Retreat?

We’d love to hear how you get on! Share your creations and tag us #moaalmretreat on social media.

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