Vegan Barley Greek Salad with Herbed Tofu Feta

INGREDIENTS

1/2 cup

Flat leaf parsley

small clove Garlic

Large or 2 smallish cucumbers, diced (about 2 cups)

1/4 cup

Mint, leaves

2 tsp

Oregano, dried

1/2

Red onion, small

2 cups

Romaine lettuce, loosely packed

Tomatoes, large

14- or 15-ounce block Tofu, extra firm

1/3 cup

Kalamata olives, pitted and halved

1/4 cup

Lemon juice, freshly squeezed

3 tbsp

White miso

3/4 cup

Pearl barley, dry

1/4 tsp

Black pepper, freshly ground

heaping tbsp Nutritional yeast

1/2 tsp

Salt, fine

1/4 cup

Olive oil

2 2/3 tbsp

Red wine vinegar

Pita, Toasted or soft wedges

batch Herbed tofu feta

1/4 cup

Water