This no-cook tofu recipe is a unique way to add a protein source to a pasta salad, or even a Greek salad. It can also serve as a refreshing snack!
Preparation
5
min
Cooking
0
min
Waiting
720
min
Portion
4
Ingredients
- 454 g (1 block) of extra-firm tofu
- 3 garlic cloves, sliced lengthwise
- 125 ml (½ cup) of lemon juice or apple cider vinegar
- 30 ml (2 tablespoons) of nutritional yeast
- 15 ml (1 tablespoon) of dried oregano
- 5 ml (1 teaspoon) of salt
- 2.5 ml (½ teaspoon) of pepper
- Water to cover
Preparation
- Press the tofu block to remove excess water and cut it into small cubes.
- In a shallow, airtight container, add the tofu and all other ingredients except for the water.
- Shake well, then add just enough water to cover the tofu.
- Refrigerate overnight or for 12 hours before consuming.
Notes
Can be kept for 5 days in the refrigerator. Does not freeze.
The sodium content is from the marinade and is therefore lower in the drained tofu.
Registered Dietitian Nutritionist
