To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.
To prepare the millet on the stove, bring 2 cups of water to a boil in a medium pot. Add the millet, then cover and reduce the heat. Simmer until the water is absorbed, about 20 minutes. Transfer the millet to a large salad bowl and allow to cool.
To prepare the millet in an Instant Pot or other electric pressure cooker, add the millet and 1 3/4 cups water to the pot. Close the lid, and set the pressure cooker for 10 minutes on high. Allow the pressure to release naturally. Then transfer the millet to a large salad bowl and allow to cool.
Once the millet is cool, add the tomatoes, cucumber, onion, and olives to the millet in the salad bowl.
To make the dressing, combine the red wine vinegar, olive oil, mustard, garlic powder, oregano, basil, and salt and pepper in a small jar with a lid. Shake until well combined. Or alternatively, place the ingredients in a small bowl. Whisk until emulsified.
Add the dressing to the salad bowl with the millet and vegetables. Toss well so that all the ingredients are coated. Serve right away, or cover and refrigerate until read to eat.
If using extra-firm tofu to make the Tofu Feta, I recommend the EZ Tofu Press to remove the excess liquid.
The Tofu Feta is best made a day ahead to allow it to marinate overnight.
The millet can be prepared in advance and refrigerated until ready to use.
You can also make the dressing ahead of time and refrigerate it until ready to use. It will last a few days in the refrigerator.
The complete salad will last up to 3 days covered and refrigerated.