Prepare the tofu feta. In a blender, crumble in the tofu, then add the coconut oil, lemon juice, apple cider vinegar, salt and onion powder. Blend, scraping down the blender as necessary, until it is silky smooth.
Remove whipped feta and place in a resealable container and pop in the fridge until ready to assemble.
In a large bowl, whisk the olive oil, vinegar, oregano, salt and pepper.
Add the tomatoes, cucumber, red peppers and olives and toss in the dressing. Set aside.
In a small frying pan, heat a drizzle of oil over medium. Add one caper, when it starts to sizzle, the oil is ready. Add remaining capers and fry until they begin to 'bloom' and crisp up, about 1-2 minutes. Remove from pan to a paper towel to drain.
To assemble, place a generous bed of whipped feta on the plate. Top with Greek Salad and a few fried capers, and serve.