Tomato, White Bean & Cherry Tomato Salad with Vegan Feta

• 1 x 400g/14 oz tin white beans (eg cannellini or butter beans), drained and rinsed
• 300g/10.5 oz (approx) cherry tomatoes, halved
• Handful of olives
• 1 clove garlic, crushed (optional)
• Handful of fresh parsley, stalks removed and roughly chopped
• 100g/3.5 oz (approx.) vegan ‘feta’ or vegan Greek-style cheese (or use the ‘tofu salad pieces’ recipe below)
• Salt and pepper, to taste

Dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar (use this ideally but if you don’t have any, cider vinegar is also ok)
• 1 tsp syrup (eg maple or agave)
• Pinch of salt and pepper

Tofu Salad Pieces

• 200g/7 oz tofu, drained, patted dry, cut into 2cm cubes and set aside
• 2 tbsp white miso paste
• 2 tbsp cider vinegar
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 tsp syrup (eg maple or agave)
• 2 cloves garlic, crushed
• 1½ tbsp nutritional yeast
• ¼ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp chilli flakes
• 2 tsp dried oregano