Greek Salad with Roasted Tofu & Hummus on Sourdough

1. Preheat the oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
2. Cut the tofu into rough pieces and add to a mixing bowl.
3. Add nutritional yeast, 1 tbsp olive oil, soy sauce, turmeric powder, garlic powder, onion powder, paprika, and 1/4 tsp sea salt to the tofu and toss well to coat.
4. Bake the seasoned tofu for 15 minutes, then rotate the tray and bake for another 5 minutes, until golden and firm.
5. While the tofu bakes, prepare the Greek salad. In a separate bowl, combine peeled and chopped English cucumber, chopped red onion, cherry tomatoes (sliced in half), olives, hemp seeds, 1/4 cup olive oil, lemon juice, black pepper, and a big pinch of sea salt.
6. Mix everything well in the bowl for the Greek salad.
7. Double toast slices of sourdough bread.
8. Spread a thick layer of hummus on the toasted sourdough.
9. Top the hummus-smeared sourdough with the hot, roasted tofu.
10. Serve the loaded sourdough toast alongside the Greek salad. The Greek salad can be served immediately or stored for up to 3 days.