For the marinated tofu:

1. Press and drain tofu for at least 1 hour to remove excess moisture. You can use a tofu press or wrap in towels and place a heavier object on top. Once tofu is pressed, cut tofu into 1/2-inch cubes and place in a medium-sized bowl.
2. For the marinade: Combine miso, vinegar, lemon juice, olive oil, nutritional yeast, dill, spices, and water in a small bowl. Mix until well combined.
3. Pour the marinade over the tofu and carefully toss until tofu is completely coated. Cover the bowl and refrigerate for at least 1 hour, up to overnight.

For the cucumber boats:

1. In a medium-sized bowl combine tomatoes, bell pepper, olives, scallions, dill, and marinated tofu. Set aside.
2. Scoop out the seeds from your cucumbers to form a “boat.” Fill with the marinated filling and enjoy!