OXO’s food storage tools are designed to help people eat healthier, reduce waste, and stay organised with ease and style.
We use OXO’s Twist & Stack Containers to make our tofu ‘feta’. They’re leak-proof and stackable, which makes them ideal for meal prep or batch cooking.
We also store our veggies and any leftovers in OXO’s Produce Savers and Silicone Storage Bags, which keep our food fresh for longer – and helps us reduce single-use plastic in our home.
Notes:
If you prefer, you can make the tofu ‘feta’ a day ahead and leave it to marinate overnight in the fridge. Alternatively, you can just leave it to marinate at room temperature for 30 minutes – it’ll still taste delicious.
We use a type of firm tofu, which is firm enough so it doesn’t fall apart when sliced, but not extra-firm so it still has a slightly spongy texture.
For best results, we recommend chilling water in the freezer for 15-20 minutes before using it to make the hummus. This helps to create a silky smooth texture, but it’s not entirely necessary.
You can use shop-bought pickled red onion – or alternatively, thinly slice a red onion, add it to a jar with a tight fitting lid, then cover it with white wine vinegar and stir in a teaspoon of caster sugar. Seal with the lid, then leave overnight in the fridge to pickle and consume within 3 days.
Add the water to a saucepan, stir in 1 teaspoon of salt, then bring to a boil.
Meanwhile, drain the tofu, then slice it into small cubes. When the water starts boiling, carefully drop the tofu into the water and boil for 10 minutes.
While that’s happening, add the parsley to a jar with a tight fitting lid (we use OXO’s Twist & Stack Container), followed by the olive oil, the zest from all of the lemon, the juice from half of the lemon, miso paste and small pinches of salt and pepper. Stir to combine, then set aside.
Drain the tofu and run it under cold water until cool, then add it to the jar and gently give it a mix so the tofu is coated in the marinade. Seal tight with the lid, then leave at room temperature while you complete the next steps – or alternatively leave to marinate overnight in the fridge.
Preheat the oven to 200°C fan / 220°C / 425°F.
Add the sweet potato, red pepper, harissa paste and a pinch of salt to a roasting tray. Mix well, then roast for 30-40 minutes or until the sweet potato is tender.
Meanwhile, add the chickpeas to a high-powered blender, along with the tahini, garlic, lemon juice, 3 tbsp of chilled water (see notes) and pinches of salt and pepper. Blend until smooth, adding more chilled water as you go until the hummus is silky smooth.
To serve, add the tofu feta to bowls, along with the sweet potato, red pepper, cucumber, tomatoes, hummus and pickled red onion. Top with a drizzle of spicy oil from the harissa paste jar and some freshly ground black pepper. Yum!
