1block1 pound, or 454 g extra-firm tofu, drained and pressed to remove any extra water
3tablespoons45 ml apple cider vinegar
3tablespoons45 ml Kalamata or other olive juice (from a jar of olives packed in water,not oil)
6tablespoons90 ml lemon juice
2 to 3teaspoons10 to 15 g salt
The night before, freeze the pressed tofu overnight in a freezer-safe plastic bag.
The next day, let the frozen tofu thaw for about 4 hours, and then press it again to remove any moisture. Crumble into ½-inch (1.3 cm) chunks into a medium bowl. In a separate small bowl,
whisk together the vinegar, olive juice, lemon juice, and 2 teaspoons (10 g) of the salt.
Drizzle the mixture over the tofu and stir to combine. Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer. Add the remaining 1 teaspoon (5 g) salt, if using. Store in an airtight container for up to 1 week.