Follow these steps for perfect results
hard regular tofu
cubed
water
All Season Blend
red wine vinegar
water
tahini
lemon juice
salt
dry basil
dry oregano
garlic granules
Cut the hard tofu into 1/4 or 1/2 inch cubes after removing excess liquid.
Place the tofu cubes in a saucepan.
Add 2 cups of water and the All Season Blend to the saucepan.
Bring the mixture to a boil.
Reduce the heat to medium and simmer uncovered for 20 minutes, stirring occasionally.
Drain the tofu cubes and place them in a bowl.
In a separate bowl, whisk together the red wine vinegar, 1/4 cup of water, tahini, lemon juice, salt, dry basil, dry oregano, and garlic granules until well blended.
Pour the marinade over the tofu cubes and toss carefully to coat.
Cover the bowl and refrigerate for several hours, stirring occasionally to ensure the tofu cubes are evenly coated.
Store the marinated tofu in the refrigerator for up to a week or more.
Expert advice for the best results
Press the tofu for at least 30 minutes to remove excess water for a firmer texture.
Adjust the amount of lemon juice and vinegar to taste.
For a spicier flavor, add a pinch of red pepper flakes to the marinade.
Everything you need to know before you start
10 minutes
Can be made several days in advance.
Serve chilled in a bowl or on a platter, garnished with fresh herbs.
Serve as an appetizer with crackers or pita bread.
Add to salads or grain bowls.
Use as a topping for pizza or pasta.
Like Sauvignon Blanc or Pinot Grigio.
For a refreshing complement.
Discover the story behind this recipe
A vegan twist on a traditional cheese.
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