1 lb firm tofu, rinsed well
1/4 cup water
1/4 cup miso paste - (page 133 of 7 Minute Chef)
1 Tablespoon lemon juice, fresh squeezed if possible
1 teaspoon sea salt
2 teaspoon fresh rosemary minced
1/2 teaspoon dried oregano
Place all ingredients except tofu in a mixing bowl and whisk well.
Cut tofu into cubes by slicing block lengthwise into three cutlets. Then make four cuts on the length of block and three cuts on the width of block (page 29 of 7 Minute Chef).
Add to bowl with remaining ingredients and mix well. Allow to sit for at least 15 minutes before serving. (This mixture can last a few days when stored in the fridge. The longer it sits the more flavors the tofu will absorb.)
- this makes a great additions to salads. Try tossing in with mixed organic greens, kalamata olives, marinated sun dried tomatoes and balsamic dressing (page 54 of 7 Minute Chef) for a wonderful plant based Greek salad.
- try adding 1 Tablespoon of fresh minced herbs and a pinch of crushed red pepper flakes.
This recipe is reprinted from 7 Minute Chef  by Mark Reinfeld and Bo Rinaldi with permission.