Exploring vegan, vegetarian and sustainable cooking

Pickled tofu

SOURCE: The Buddhist Chef’s Vegan Comfort Cooking

If you’ve read other posts, you’ll know I’m a fan of several recipes from The Buddhist Chef. He shares loads of great recipes for free on his site and in social media.

He also has a book, Vegan Comfort Cooking, with loads of great recipes that you will not find on the website.

When I flipped through and found the marinated tofu recipe, I thought “why not?”. Although I think pickled tofu is a more accurate name, since you’re basically taking extra-firm tofu and pickling it in vinegar with some aromatics. I used pickling vinegar (7.5% acetic acid) for a tangier taste.

After sitting for at least 24 hours, the pickled tofu takes on a great tangy flavour. The texture and flavour is reminiscent of feta cheese. It’s great in a salad or an accompaniment to a main course.

I’ll keep a container of this in my fridge at all times!

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