This gorgeous baked 'feta' works perfectly served with crusty bread and a simple green salad.
You can always make some adaptions to spice things up. Try adding chilli flakes, or use green and black olives. Or swap the tomatoes for thinly sliced red peppers and a touch of sweet smoked paprika. Be as creative as you like, or just use whatever you have on hand.
I used an extra-large block of Firm Tofu and it made four thick slices. If you want to make less, half the recipe or make the full recipe and just break up your remaining slices into large chunks and place in a jar topped with the left-over marinade. This will last a good week.
This recipe uses my classic Tofu feta marinade
For the tofu 'feta'
1 XL block extra Firm Tofu 450g
For the toppings
4 handfuls of cherry tomatoes
1 cup black olives
2-4 tbs capers
4 garlic cloves skin on and bashed
Small bunch thyme leaves
2 tsp zaatar
Ground black pepper
Extra virgin olive oil
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