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.
Prepare the orzo according to the package directions. Drain and transfer the cooked orzo to a large salad bowl and allow to cool.
Once the orzo is cool, add the chickpeas, tomatoes, olives, onion, and parsley to the orzo 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. Toss well so that all the ingredients are coated. Taste and add salt and pepper, as needed. Serve right away, or cover and refrigerate until ready 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.Leftover Mediterranean Orzo Salad will last refrigerated for a few days.