For those of you who have been following my blog and my dietary adventures, you’ll know that I have another food blog, Food, Farts and Fun. I abandoned that original blog because I had difficulties with the administration and because I thought it was time to move on to a more mature title! There are many great recipes on that blog, so please check it out. Today I want to update a couple of those recipes. My Scrumptious Cubes of Delight lays out all the steps in making some marinated tofu cubes. As I mentioned in that post, I continue to tinker with the ingredients, so I’d like to give you what I’ve been using recently:
2 tbsps Bragg liquid aminos
2 tbsps water
1 tbsp Hoisin sauce
1 tsp toasted sesame oil
Prepare the tofu as laid out in the afore mentioned post. Mix the marinade ingredients together in a plastic zip-loc bag. Add the tofu cubes to the bag, seal the bag, swish everything around a bit. Lie the bag down flat and leave to marinade at least 1 hour, but overnight is best.
Another recipe that needs an update is my faux feta. First of all, I say to press the tofu for an hour, but I find that pressing it for several hours, like all day or overnight, it so much better. BTW, this is how I press my tofu (and I apologize for the quality of the photos – I took the pictures with a flash):
Wrap the tofu block in a tea towel.
Sit the wrapped tofu on a plate and invert another plate on top.
Balance a couple of hefty books on top.
And here is my current recipe for faux feta:
juice of 1/2 lemon
1 tbsp red wine vinegar
1 tsp olive oil
2 cloves garlic, pressed
1 tsp salt
1/2 handful of fresh oregano (if you can get it), minced (or use a couple of tsps of dried oregano)
1 block of pressed tofu
Whisk together the lemon juice, vinegar, oil, garlic and salt. Stir in the oregano, then grind some black pepper over top and stir. Crumble the tofu in a bowl, pour on the marinade, stir and let marinade for several hours.
Now you can toss the tofu feta in your Greek salad and enjoy! Yum!