It’s 4/20 all month and we’re celebrating with an Instagram LIVE Takeover series called Flower Hour.

Liv Vasquez, is a plant advocate, educator, chef, and event planner. She is also featured on Netflix’s latest cooking show, Cooked with Cannabis. Check out her infused vegan tofu recipe below.

Liv’s Pro Tip:

You can add fresh or dried herbs to this dish. You can also adjust the salt to your liking but just remember that feta is fairly salty and adds a salty richness to dishes when it’s added. We want to mimic that with this dish.
Ingredients

9.7 ounces firm tofu (275 g)
2 tbsp of #LEVOmade infused olive oil
1/4 cup lemon juice (60 ml)
1/2 cup water (125 ml)
1/2 cup apple cider vinegar (125 ml)
1 tbsp oregano
1.5 tbsp Nutritional yeast
2 tsp of fine salt
1/2 tsp red pepper flakes
1 tsp parsley
1/2 tsp paprika
1.5 tsp finely chopped garlic

LEVO Prep

Fill pod about 3.5 grams of your flower of choice. Hit the Activate cycle to start. Add 6 oz cup olive oil.

Set temperature to 160-175°F and time to 2.5 hours.

Instructions
  1. Slice the tofu into 1/4 in slices and press it. (Liv uses cloth tea towels and press the slices until the tofu is very firm and most of the moisture is out.)
  2. Next, cut the tofu into small cubes.
  3. Mix all the marinade ingredients in a bowl or an air tight container, then add the tofu, toss with a spoon or spatula, cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later. The longer it sits around the longer the flavor of the marinade will have to get into the tofu and the more flavorful it becomes. The shelf life for this dish could be up to two weeks if stored properly in the refrigerator.

Share what you make with #LEVOmade.

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