Make the marinade

• In a jar, whisk together the miso, apple cider vinegar, lemon juice, olive oil, garlic, nutritional yeast, oregano, onion powder, salt, pepper and red pepper flakes until smooth.

Marinate the tofu

• Toss the cubed tofu in the marinade until well coated.
• Cover and refrigerate so it soaks up all the flavour.

Assemble the salad

• In a large bowl, combine the white beans, chickpeas, edamame, cherry tomatoes, baby bell peppers and chopped parsley.

Add the vegan feta and dressing

• Add the marinated tofu feta to the bowl.
• Whisk a little lemon juice and black pepper into the leftover marinade and drizzle it over the salad.
• Toss everything together and serve, or keep in the fridge for meal prep.