Its been a while since I made this but on finding the watermelon in the fridge that needed using up there was only one thing I could think of that I wanted, no, NEEDED to have it with… Tofu Feta!
This tofu feta comes together very quickly and easily with ingredients you most likely have to hand. Garlic, lemon juice, salt and a block of firm tofu. It does need to be firm and you will need to press it. Omit the pressing at your peril. Unpressed tofu has that slimy texture that no-one should have to endure!
I LOVE my feta with fresh watermelon, mint leaves, a drizzle of agave syrup and a crack of black pepper but you could use it in any way that takes your fancy… a greek salad would be the obvious choice or pizza topping! You can also crumble the tofu rather than cube it and make feta crumbles if you prefer.
Also feel free to play with the quantities of salt, garlic and lemon to suit your taste. I found the flavours were more profound after chilling so don’t omit the cooling and preferably chilling in the fridge before using. It doesn’t have to be overnight but an hour or so in the fridge would be great.
Half of the feta was used in the making of this gloriously juicy salad, the salt and sweet conspiring to give the perfect flavour hi!. I still have the other half in the fridge alongside the rest of the melon which I did think I would have tomorrow. However what is actually happening is I am dipping into the feta bowl every time I pass the fridge and most likely it will be long gone by morning! No matter its very easy to make more!
Are you ready to make salty delicious Tofu Feta?
Lets do this!
- 400 g Firm Tofu pressed
- 4 fat cloves of garlic finely chopped/minced
- 1 lemon, juice only
- 2 tsp salt
Cut the tofu into cubes or crumble if you prefer.
Mix the remaining ingredients together in a bowl, add the tofu and stir well so that its all evenly covered.
Cover and leave to marinate for at least 20 mins, preferably an hour or longer, stirring every now and then.
Line a baking sheet with baking paper, spread the tofu out in a layer so the pieces aren’t touching and bake for 15-20 minutes at 170 If you have an air fryer then air fry at 170 C for 5 minutes, give the tofu a shake and fry for a further 2 minutes.
Allow the tofu to cool and preferably refrigerate for an hour or so before using.
Enjoy as you like on salads, pizzas or just with a piece of bread!
Feel free to adjust the amount of salt and lemon juice to your taste.
Crumble the feta if you prefer it that way.
The feta tasted better next day after a night in the fridge so if you can be organised enough make it the day before!
The feta will keep in the fridge for a few days.