For the Marinated Tofu Medallions

• 200 g 7 oz block of extra-firm tofu
• 1 tbsp 15 ml extra virgin olive oil
• 1 tbsp 15 ml fresh lemon juice
• 1 small clove garlic (minced)
• ½ tsp dried oregano
• ⅛ tsp fine sea salt

For the Creamy White Bean Vinaigrette

• ¼ cup canned cannellini beans (rinsed and drained)
• 2 tbsp 30 ml white balsamic vinegar
• 2 tbsp 30 ml extra virgin olive oil
• 1 tbsp 15 ml water
• 1 tsp Dijon mustard
• ⅛ tsp fine sea salt

For Salad Assembly

• 2 large (ripe heirloom tomatoes)
• 1 medium English cucumber
• 2 cups fresh arugula
• ½ cup fresh basil leaves
• Freshly ground black pepper (to taste)