To make the tofu croutons: in a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Place the drained and cubed tofu in a shallow container. Drizzle the lemon juice mixture over the tofu and toss gently to coat. Marinate in the refrigerator for at least 30 minutes.

Heat oven to 400 degrees F. Line a large baking sheet with parchment paper and arrange tofu on sheet in a single layer. Bake 30 to 40 minutes, tossing or flipping cubes over about half-way through until browned. Remove from oven and cool.

To make the salad: toss the lettuces, strawberries, feta, sunflower seeds, scallions and tofu croutons in a large bowl. Drizzle on the Casa de Sante Basil & Lemon Salad Dressing and toss. Serve.