Lighter Greek Salad

I used to make a Greek salad that I loved that had a super rich dressing with lots of mayonnaise and oil. I am pleased to have created a much lighter dressing recipe that is still yummy! Typically I will use this amount of dressing to make two good-sized salads.

To prepare tofu, drain, crumble, and spread on a plate:
1 package (14-16 ounces) firm or extra-firm water-packed tofu

Microwave uncovered for 5-10 minutes until it starts making a popping sound. Combine the following ingredients, pour over tofu, and refrigerate:
1-1/2 cups plain soy yogurt 
2/3  cup lemon juice
1/2 cup olive oil
 2 Tbsp. dried basil
2-1/2  tsp. salt
 2 tsp. onion powder
 2 tsp. dried dill weed
 2 tsp. dried oregano
1/2 Tbsp. garlic powder (or use 5-6 cloves of fresh garlic, minced finely)

Assemble a salad using the desired amounts of any of the following ingredients:
Lettuce (I like spring mix best for this salad)
Tomatoes
Onions or green onions
Cucumbers
Artichoke hearts
Pickled banana peppers
Bell peppers
Kalamata Greek olives (you really don't want to skip these!)
Cooked garbanzos
Dressing from above

Serve immediately.