Spinach, Blueberry & "Feta" Salad

Directions

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1. To prepare the tofu "feta", allow any excess liquid from the tofu to drain into the sink. You can lightly press the block of tofu, but don't press too much. A little bit of liquid is desired.
2. Add the tofu and remaining "feta" ingredients to a small food processor and combine until creamy. Scrape down the sides as needed. Transfer to an airtight container and store in the fridge for at least 3 hours. The longer it sits in the fridge, the more crumbly the texture will become.
3. For the dressing, combine the ingredients in a mason jar or other glass container.
4. To assemble the salad, add the spinach, blueberries and shallot to a large bowl.
5. Drizzle over some dressing and toss to coat.
6. Top with a crumbling of the feta and the chopped walnuts.
7. Serve with extra dressing and feta on the side. Enjoy!

Notes

• * Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. Using refined coconut oil is preferred to unrefined as the feta retains a more neutral flavour.

Storage

• The undressed salad can be store in an airtight container in the fridge for up to 3 days.
• The poppyseed dressing can be kept in a sealed glass jar for up to 4 days.
• The tofu feta can be kept in its container for up to 5 days.