Middle Eastern Vegetable Salad with Tofu Feta - Plant-Based Cooking

Ingredients

• 1/2 12-14 oz package firm organic tofu (drained and pressed for 30 minutes)
• 3 cloves garlic (chopped)
• 2 Tbl light miso
• 1 1/2 tsp dried oregano
• 1/3 cup red wine vinegar
• 4 Tbl lemon juice (freshly squeezed )
• 1/2 tsp salt
• 10 scallions (white and green parts, thinly sliced)
• 2 large ripe tomatoes ((cherry tomatoes will also work))
• 1 medium hothouse cucumber (halved lengthwise and 1/2-inch-diced)
• 1 15 oz can chickpeas (rinsed and drained)
• 1/3 cup fresh parsley (chopped )
• 1/3 cup fresh mint leaves (chopped )
• 1/3 cup fresh basil leaves (julienned into thin strips)
• salt and black pepper (to taste)
• 8 ounces tofu feta cheese (1/2-inch-diced, recipe above)
• 6 whole whole wheat pita bread (toasted and cut into 6 wedges)
• 4 Tbl tahini (or cashew butter)
• 1/3 cup lemon juice (freshly squeezed)
• 3 cloves garlic (minced)