Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Tofu “Feta” 8 ounces firm tofu 2 tablespoons light miso (yellow or white) 3 tablespoons nutritional yeast 1 teaspoon lemon juice or apple cider vinegar Drain and lightly squeeze the water from the tofu. In a small bowl, combine all the ingredients and mash with a potato masher or wooden spoon until they are thoroughly mixed and form a feta-like consistency. Set aside while you make the sauce. Sauce 1 6-ounce can tomato paste 1 teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon sea salt ¼ cup water ½ teaspoon crushed red pepper (optional) In a small bowl, combine the tomato paste, onion powder, garlic powder, Italian seasoning, salt, and water, and mix well. Add the crushed red pepper if you like a spicier sauce. Set aside. Crust Use any fresh or day-old bread of your choice (my favorite is olive bread).