Fresh Spring Tacos with vegan “Feta“ Cheese

Ingredients

• 200 g (7 oz) tofu
• 100–150 ml (0.5–0.66 cups) olive oil
• 2 tbsp dried basil
• 2 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp salt
• 1 tsp light miso paste (optional)
• 2 garlic cloves
• 6 soft tacos
• 1/4 honeydew melon
• 1/2 cucumber
• 1 portion of homemade, vegan “feta“ cheese (recipe on the blog)
• 150 g (8.8 oz) cashews (soaked in at least for 30min, best overnight)
• 1/2 lemon (juice)
• 50 ml (0.2 cups) water
• 2 tbsp nutritional yeast
• 1 garlic clove
• 2 tbsp plant-based yogurt
• 3 g chives
• 3 g parsley
• 3 g mint
• salt
• pepper