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Slice the tofu into 8 equal slices. Lay the sliced tofu between a folded kitchen towel and place a heavy flat-bottomed object (like a book or skillet) on top to press out excess moisture. Let the tofu drain until it’s dry to the touch.
Cut the tofu into cubes.
Mix together the water, vinegar, olive brine, olive oil, nutritional yeast, salt, basil, garlic powder and pepper. Add the tofu cubes, ensuring that they are submerged, and marinate overnight.
Combine the dressing ingredients in a blender. Blend on high. Taste and adjust seasoning as needed.
Prepare farro according to package instructions. After boiling and draining, season with a drizzle of olive oil and a pinch of salt and pepper.
Prepare Tomato Basil Microwave Ready Little potatoes according to package instructions.
Assemble your Mediterranean bowl: Begin with 1 cup of cooked farro topped with ¼ package of Tomato Basil Little potatoes, chopped cucumber, halved tomatoes, and a handful of spinach. Top with a drizzle of dressing and ¼ of the tofu feta.