Pumpkin Tofu Feta

I added a new Greek Salad to the summer S.O.U.P. Cleanse and it has been a MAJOR hit. The key yummy ingredient? This pumpkin tofu feta. It’s completely soy and dairy free but still has the same creamy texture as feta cheese. It’s packed with protein, tastes delicious, and is loaded with vitamins and minerals. Be sure to sign up for the S.O.U.P. Cleanse now to get your hands on this dish! (LA market only).

Ingredients:

  • 1 package of Pomfu
  • 2 T white miso
  • 1 lemon, juice
  • 1/4 cup apple cider vinegar
  • 1 T olive oil
  • 3 T water
  • 2 T nutritional yeast
  • 1 T oregano 
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or more!!!!)
  • black pepper
  • red pepper flakes 

Instructions

  • Press water out of tofu. Wrap tofu with a kitchen towel and put something heavy on top. Let it sit for at least 30 minutes.
  • Prepare marinade. Whisk together every ingredient in a bowl, or add them to a jar and shake vigorously to mix thoroughly.
  • Cut tofu into small cubes, thin slices, or simply crumble it. Add to a jar or an air-tight container. Pour marinade over tofu, and close the container. Shake the container so the marinade can cover every piece. Place tofu feta in fridge, and let marinate for at least 2 hours.