Start by draining the water out of the tofu pack and placing a towel on a cutting board. Place the tofu on the towel and cover with another towel. Place something really heavy on top and let it sit for 30 minutes. Cut the tofu into very small pieces and add to a bowl with the lemon, water, apple cider, oil, salt and herbs de province. Let it marinate for 2 hours in the fridge.

Meanwhile, drain and rinse the kasha. In a medium saucepot, combine the kasha, water, oil and salt. Bring to a simmer, then cover and cook for 16-18 minutes. Let cool.

To make the dressing, mix together the vinegar, maple, mustard, salt, pepper, herbs de province, and olive oil.

To serve, combine the kasha with the celery, pear, cranberries, dates, and the dressing on a platter. Top with some of the feta and walnuts. Enjoy!