Tofu, I know, isn’t everyone’s go-to, but this briny, tangy tofu makes a perfect sandwich filling. The tofu is reminiscent of feta with that salty, brininess to it, and it’s made for layering it in crusty bread (say, with roasted red peppers and red onions, grilled portabello slices, black olive tapenade, and baby spinach) for a summery sandwich full of flavor. It’s pictured here with my recipe for Yellow Mustard with Smoked Paprika.
Brined Herb Tofu
1 pound (454g) extra-firm tofu, cut into 1/4-inch slabs
2 1/2 cups (560mL) water
1/2 cup (120mL) white balsamic vinegar
1/3 cup (80mL) lemon juice
1 tablespoon (15mL) dried basil
1 tablespoon (15mL) dried oregano
2 teaspoons (10mL) fine sea or Himalayan salt
1 teaspoon (5mL) yellow miso paste
Wrap the tofu in paper towels. Top with a heavy pan for 30 minutes, replacing the paper towels once, to remove all excess moisture.
Meanwhile, put the water, vinegar, lemon juice, basil, oregano, and salt in a saucepan. Bring to a boil, then reduce and let simmer 25 minutes. Stir in the miso paste.
Put the pressed tofu in a container. Pour the brine over the tofu, submerging completely. Let cool. Cover and refrigerate at least 24 hours. The tofu will become more flavorful as it sits in the brine. Use within 5 days.