What to do with all the left over brine in a jar of olives? I have just the idea!
INGREDIENTS:
half a block of organic tofu (225g)
1 445g jar of olives (olives removed) - we want the brine
a few shakes of oregano
2 TB lemon juice
1/2t rice wine vinegar
1/2t nutritional yeast powder
1/2t +/- miso paste (or to taste)
METHOD:
1- Press tofu for 1 hour (this will release 3 TB of liquid)
2- Cube half a block of tofu, you can use the other half for another recipe.
3- Put the small cubes into the "used up" jar of olive brine, add all the ingredients, and shake the jar well to combine). Taste and adjust flavours to your liking.
4- Marinate 1 hour. (you can shake it half way to saturate the tofu on the top)
5- Flip and marinate another hour so that the uncovered tofu has a chance to marinate also.
6- The longer you marinate the better, lasts 5 days in the fridge. Flip daily.
7- Serve in a Potato Salad or however you would use feta.
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