This is truly a versatile recipe to add to a variety of salads or baked goods. The key ingredient here is the miso paste as it adds a briney, umami like flavour that is typical of traditional feta. If you make this ahead of time and keep it in the fridge, it’s a perfect make ahead topping. It will last for about a week in an air tight container in your fridge.
- 80ml (1/3 cup) lemon juice
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 tablespoons white miso
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 395g (1x 14 ounce) block extra firm tofu, crumbled
- Combine the lemon juice, vinegar, water, miso, basil and oregano in a small bowl. Add the tofu and toss to combine. Cover and chill for at least 3 to 4 hours.
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