ACTIVE TIME 20 MINUTES
TOTAL TIME 3 HOURS, 5 MINUTES
SERVES 6
1 14-oz. pkg. extra-firm tofu¼ cup apple cider vinegar3 Tbsp. extra-virgin olive oil1½ Tbsp. nutritional yeast (optional)1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)1 Tbsp. white miso1 Tbsp. kosher salt1½ tsp. dried basil1 tsp. onion powder1 tsp. garlic powder1 tsp. crushed red pepper1 tsp. freshly ground black pepperPeppadew peppers, pitted olives, marinated artichoke hearts, and/or basil leaves, for skewering
CUT tofu into ¾-inch-thick planks. Place on a towel-lined plate; cover with another towel. Place a heavy pot on top of covered tofu and let sit for 30 minutes to remove excess water, replacing top towel halfway through.
MEANWHILE, add 5 tablespoons water, vinegar, oil, nutritional yeast (if using), lemon zest, lemon juice, miso, salt,…
