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In a medium-sized bowl, whisk together apple cider vinegar, lemon juice, and water.
Gently dab tofu with paper towel and cut into half-inch cubes. Add to marinade and let sit on the counter for 1 hour. If you are making the salad later, feel free to toss the cubes in the refrigerator. They will keep for 4-5 days.
Chop the romaine, cucumber, onion, tomatoes, olives, pepperoncini, and parsley for the salad and add to a large bowl or four smaller bowls.
Add the tofu feta and toss the entire salad with oil-free Greek dressing. Add salt and pepper and serve.