Cut the orange in half lengthwise, and peel one half, then cut into sections.

Juice the other half of the orange and whisk together with the apple cider vinegar and the mustard.

Toast the pine nuts in a dry skillet until golden brown.

Assemble the salad, crumble the tofu "feta" over it, and then add the dressing.

You can also use reduced-fat feta cheese if you don't have tofu cheese, or mix up the dressing 30 minutes before serving and marinate crumbled firm tofu in it.