Slice the block of tofu lengthwise into four equally thick slices. Spread 75 g of miso over each slice, covering it entirely. Place the tofu slices in a glass container. Cover and let sit at room temperature for 24 hours. The tofu will absorb the saltiness and taste of the miso paste. Scrape off the miso (save it to make soup) and rinse quickly under running water, if necessary.
You can ferment tofu in advance and pack it in jars, covered in olive oil, adding Mediterranean herbs, garlic, olives, dried tomatoes and chilli for an extra flavour. Use it throughout that month to make this vegan Greek salad, or serve it as an appetizer.
Cut the tomatoes and pepper into large rounds. Cut the cucumber, with the skin on, in half lengthwise and slice into wedges. Cut the cherry tomatoes in half, and chop the onion into thin half-moons. Roughly chop the basil, leaving a couple of leaves whole, for decoration. Put all the vegetables into a large salad bowl, add the olives, basil, dried herbs, olive oil, a pinch of salt, crushed black pepper and vinegar, to taste. Quickly toss the ingredients together, preferably with your hands.
To serve, divide among plates or shallow bowls, top with the fermented tofu cubes, and finish with a sprinkling of dried herbs and a drizzle of olive oil. Garnish with basil leaves and enjoy immediately!