Mediterranean Salad with Marinated "Feta- style" Tofu

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400 g firm tofu

2 lemons

2 tablespoons white miso

1 tablespoon oregano (dried)

¼ cup garlic infused olive oil

1 tablespoon nutritional yeast (optional)

1 tablespoon apple cider vinegar

3 tablespoons water

dash of red pepper flakes, optional

salt and pepper, to taste

4 cup lettuce greens

20 cherry tomatoes, cut in half

20 green beans, trimmed, raw

1 red bell pepper, de-seeded, cut in strips

¼ cup pitted kalamata olives

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1. Meanwhile, prepare marinade in medium bowl, add juice of one lemon, miso, oregano, 2 tablespoons garlic infused olive oil, nutritional yeast, if using, apple cider vinegar, water, red pepper flakes, if using and salt and pepper, to taste. Whisk mixture with a whisk or fork until blended.

2. Cut firm tofu, into bite size pieces. Add tofu to bowl with marinade. Gently stir tofu, covering in marinade. Cover bowl with plastic wrap and place in the refrigerator to marinate for about 1-2 hours.

3. Prepare salad by arranging lettuce, cherry tomatoes, raw green beans, red bell pepper slices and olives. Top with marinated "feta-style" tofu on top. (I didn't use it all, you can save some extra tofu and use for another dish, or top it all on the salad. Just keep your portion at around ⅔ cup of firm tofu per serving)

4. Dress salad with remaining lemon (cut and drizzle lemon juice) and garlic infused oil, over vegetables, along with salt and pepper, if desired.