Ideally, make the vegan feta the night before making the salad. If not, you’ll need 20 minutes to press the tofu and at least 30 minutes, preferably an hour to marinate it. First, place a block of extra-firm tofu on a dish towel and fold the towel over it. Place the tofu wrapped in the cloth on a plate and place a heavy object on top of it. I use a few cookbooks but anything works. You can use a tofu press if you have one. Press for 20-30 minutes to remove excess water. Once pressed, crumble the tofu into feta cheese-sized chunks into a bowl or container and add the rest of the tofu feta ingredients. Mix well, cover and marinate for 1 hour up to overnight.
To make the dressing, whisk the ingredients together in a dish or shake vigorously in a container.
Assemble each salad by starting with a couple handfuls of greens then topping with blueberries, pecans and thinly sliced apple. Add a few tablespoons of feta to each salad then drizzle with dressing and enjoy.
Notes
The tofu feta recipe makes quite a bit so feel free to cut in in half if you only want enough for 4 salads.The salad takes just minute to prepare but you’ll need 20 minutes to press the tofu and at least 30 minutes to marinate it.