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Cut tofu into small cubes, about ½ inch thick.
Prepare vegan feta sauce in a jar with white miso paste, apple cider vinegar, juice from your lemon, nutritional yeast, spices, salt and warm water. Mix well until miso paste has broken down and your marinade is well combined.
Add tofu blocks to your marinade jar (or to a container if all of the tofu doesn’t fit), then refrigerate for at least an hour (the longer the better!).
Dice cucumber and halve cherry tomatoes.
Prepare balsamic salad dressing by adding all ingredients to a jar and mixing well.
Once the tofu has marinated, time to assemble the jars. You’ll need to divide each of the salad components into three for each jar. Pour dressing in the bottom, then layer chickpeas, kalamata olives, cucumber, cherry tomatoes, vegan feta, and arugula.
Close the jars, store in the fridge, and enjoy this Greek salad for weekday lunches!