Photos by Hannah Burne

This recipe doesn’t take much time to put together, but it does require a bit of patience while the tofu is marinating in the brine. Pressing the tofu is what gives it a unique texture, and allowing it to marinate for a couple of days, helps it soak all the flavours. The result is a lovely feta-like cheeze that you can add to salads, sandwiches, or use in savoury baked goods.


Prep time: 10 mins
Wait Time: 2 days
Serves 4-6


Nut free Gluten free



  • 1 block of medium-firm tofu (350 grams)
  • 1 cup cold water
  • 1/4 cup lemon juice
  • 4 tsp sea salt
  • 2 tsp apple cider vinegar
  • 2 tsp shiro miso paste



Wrap the tofu with a few layers of paper towel and place between 2 cutting boards.

Place a couple of books on top as a weight and set aside for at least 3 hours.

Place all of the brine ingredients into a container with a lid and shake well. If needed, use a fork to mash the miso until it is dissolved into the brine.

Once the tofu has been pressed, cut into cubes, or slices, and add to the container with the brine.

Make sure the tofu is completely submerged in the brine. Gently shake, then allow to marinate in the fridge for 2 days.


Pairs wonderfully with watermelon cubes and za’atar, or try this delicious Watermelon Salad.



Watermelon Salad:

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