In a medium bowl, combine the olive oil, lemon juice, vinegar, basil, oregano, thyme, salt and pepper.
Add the tofu, using your hands to break it into smaller pieces (think feta-sized)
Add the nutritional yeast and toss lightly to combine.
Add enough water to cover the tofu feta.
Cover and refrigerate for a minimum of 15 minutes. One hour is even better, and overnight is the best yet.
Combine the salad ingredients.
Add the dressing and toss.
Drain the tofu feta and sprinkle on the salad (I didn't use all of it for my salad, use as much as you like).
Toss again lightly.
Notes
There are other tofu feta recipes available. Some use miso paste instead of the nutritional yeast. You can make this a main dish salad by adding quinoa.
Recipe by at https://coachdebbieruns.com/strawberry-salad-with-tofu-feta-vegan-recipe/