greek salad with mushroom walnut souvlaki - hot for food

Ingredients

• 1 x 350 g package extra firm tofu
• 1/2 C white wine vinegar
• 1 tbsp lemon juice
• 1/2 C unsweetened nondairy milk
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 2 tsp sea salt
• 1/4 C olive oil
• 2 tbsp white wine vinegar
• 1/3 C shredded cucumber
• 2 tbsp vegan mayonnaise
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/4 tsp ground mustard
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 tsp agave nectar
• 1 tbsp ground flax
• 3 tbsp water
• 1/3 C finely chopped yellow onion
• 2 garlic cloves, minced
• 1 C mushrooms
• 2 tsp vegetable oil + 3 tbsp for cooking the patties
• 1 tsp fresh thyme
• 1 C walnuts
• 1/2 C all-purpose or whole wheat flour
• 2 tsp low-sodium soy sauce or tamari
• 2 tbsp tomato paste
• 2 tbsp fresh parsley
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp ground mustard
• 1/4 tsp smoked paprika
• 1/4 tsp ground sage
• 8-9 C arugula
• 1 C cherry tomatoes
• 1/2 C sliced kalamata olives
• 1/2 a red onion, thinly sliced
• 1 C tofu feta (as above)