• Prepare the tofu feta, if using homemade. Place the tofu cubes in a glass container or zip-top bag. Add the vinegar, oregano, and salt. Seal and gently shake to combine. Refrigerate for at least 2 hours or overnight. (If using store-bought vegan feta, skip this step.)
  1 pound extra-firm tofu, ¼ cup coconut vinegar, 1½ teaspoons dried oregano, ¼ teaspoon salt
• Rinse and drain the millet.
  1 cup millet

To cook the millet on the stove:

• Bring 2 cups water to a boil in a medium saucepan. Stir in the millet, cover, and reduce the heat to low. Simmer for about 20 minutes, or until the water is absorbed.

To cook the millet in an Instant Pot electric pressure cooker:

• Add the millet and 1¾ cups water to the Instant Pot. Secure the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally.
• Transfer the cooked millet to a large salad bowl and let it cool completely. To cool it faster, spread it out on a baking sheet, then transfer it to the bowl.
• Add the tomatoes, cucumber, red onion, olives, and vegan feta to the cooled millet.
  1 dry pint cherry or grape tomatoes, 1 cucumber, ½ red onion, ½ cup Kalamata olives
• To make the dressing, add the red wine vinegar, olive oil, Dijon mustard, garlic powder, oregano, basil, salt, and pepper to a small jar with a lid. Shake until combined. Or whisk the ingredients together in a small bowl.
  ¼ cup red wine vinegar, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper
• Pour the dressing over the salad and toss until everything is evenly coated. Serve right away, or cover and refrigerate until ready to eat.