Herb-Marinated Tofu Feta

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

118 cal per serving

One (14-ounce) package water-packed firm tofu, drained

¼ cup fresh lemon juice

¼ cup apple cider vinegar

¼ cup extra-virgin olive oil, plus more for storing

2 tablespoons mild white miso

2 tablespoons nutritional yeast

½ teaspoon fine salt

½ teaspoon freshly ground black pepper

4 strips lemon peel

1 sprig fresh rosemary or 1 teaspoon dried

2 sprigs fresh thyme or 1 teaspoon dried

2 sprigs fresh oregano or 1 teaspoon dried

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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