Vegan Gluten Free Celery, Kasha and Tofu Feta Salad

INGREDIENTS

1/2

of a 350 gram brick extra firm tofu

2 tbsp

lemon juice

1/4 cup

water

1 tbsp

olive oil

2 tbsp

apple cider vinegar

1 1/2 tsp

herbs de province

1/2 tsp

salt

1 cup

kasha

1 3/4

cups water

1 tbsp

olive oil

1/2 tsp

salt (or to taste)

1/4 cup

apple cider vinegar

2 tbsp

maple syrup

1 tbsp

grainy mustard

1/2 cup

extra virgin olive oil

herbs de province

Salt and pepper (to taste)

head celery (sliced on a bias)

red pear (sliced julienne)

3 tbsp

dried cranberries

dates (sliced julienne)

1/3 cup

walnuts (toasted)