Tofu à la Feta

Ingredients for 1 servings:

• 400 g tofu, natural
• 750 ml water
• 3 garlic cloves
• 2 tsp sea salt
• ½ lemon(s), juice
• 2 tbsp white wine vinegar
• 75 ml olive oil
• ½ tsp sea salt
• ½ tsp turmeric
• ½ tsp sweet paprika powder
• ½ tsp sambal oelek
• 1 pinch(s) of oregano
• 3 tomatoes, dried, preserved in oil

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 25 minutes

delicious pickled tofu cubes as a topping for salad, pizza, vegetable dishes

Pat the tofu dry with kitchen paper and cut into 2 cm pieces. Squeeze half a lemon, peel the garlic cloves, and quarter them. Pour water into a pot, add the lemon juice, tofu, and garlic, and bring to a boil. Then reduce the heat and simmer for 5-6 minutes. Meanwhile, dice the sun-dried tomatoes. Mix the olive oil with the white wine vinegar, salt, turmeric, oregano, paprika, sambal oelek, and the tomatoes. Pour the tofu into a sieve, drain, and toss with the marinade while still hot. Store in a sealable container in the refrigerator for at least 3 days, stirring occasionally. The tofu can be used with the marinade as a topping or as an addition to a variety of dishes.