Instructions

1. Start by pressing the tofu. Drain the tofu and squeeze out some of the water with your hands. Place the tofu on a plate then top with another plate or cutting board and weigh it down with something heavy like a couple of cans, to squeeze as much water out of the tofu as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
2. Meanwhile, in a large bowl, combine the miso, nutritional yeast, lemon juice, oil, vinegar, garlic, and salt and whisk until smooth.
3. Undo the tofu contraption and cut it into small cubes. Add to the marinade and gently toss to coat. Let stand for at least 1 hour, or up to overnight in the fridge.
4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Arrange the tofu in a single layer and bake until golden brown, 25 to 30 minutes. Cool completely. (At this point, the tofu may be refrigerated for up to 2 days).
5. To assemble the salad, combine all the ingredients and the cooled tofu feta in a large bowl and toss to combine. Taste and adjust the seasonings if needed. Serve immediately.