0 Preheat the oven to 425 degrees(F).
1 Start the tofu first, cut your block of tofu into triangles. Set aside.
2 Take 3 medium sized mixing bowls, in the first bowl stir together the panko, garlic powder, basil, oregano, 1/2 tsp salt, dill, cinnamon and black pepper.
3 In the second bowl, add the flour and the remaining 1/2 tsp salt and stir to combine.
4 In the third bowl, add the non-dairy milk.
5 Take a triangle of tofu and put it into the bowl with the flour and coat the tofu, then put in the non-dairy milk, coating completely, put back into the flour and coat, then back into the non-dairy milk, then into the panko and spices. Pressing the panko onto each side of the tofu, until fully coated.
6 Repeat with all of the tofu and place each piece on a large sheet pan, sprayed with on-stick spray or lined with a silicone mat.
7 Spray the tops of the tofu with a little more non-stick spray or brush with a little oil to help the tofu brown.
8 Bake for 15 minutes, flip and bake another 15 minutes or until browned on the outside and the tofu is firm.
9 While the tofu bakes, make the salad. In a large mixing bowl, add the romaine, onions, olives, peppers and feta.
10 Make the dressing for the salad. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon, agave, oregano and basil. And a pinch of salt and pepper.
11 Once the tofu is done, pour the dressing over the salad and toss to coat.
12 Serve the tofu with some salad on top!
