No Cook Greek-Style Tofu Feta

Ingredients

For 3

250 g Tofu, firm or extra firm, drained, pressed, and cubed (approx. 1 cm pieces)
1 Lemon juice
1 Lemon zest, small-medium, finely chopped or grated
2 tsp White miso paste
1/2 tsp Garlic powder
2 tbsp Nutritional yeast
30 ml Olive oil
1 splash Water, to thin

🌱 Plant Points: 2.5

🌾 Check your miso paste is certified gluten-free if needed (some traditional miso uses barley koji) — otherwise this recipe is naturally GF.

🫙 Storage: Keep in an airtight container (or the same jar) in the fridge for up to 4 days.

❄️ Freezer: Not recommended once marinated — the tofu's texture suffers on thawing.

💡 Great crumbled over salads, stirred through pasta, or piled onto toast. Double the marinade and keep a jar in the fridge for whenever you need it.

💡 Nutritional values are approximate and calculated per serving: Per serving

Approximate, per serving.