Ingredients:

  • 1 lb (450g) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 4 cups (120g) chopped romaine
  • 1 cup (185g) cooked quinoa
  • 1 medium (120g) carrot, shredded
  • 1 cup (100g) cucumber, sliced
  • 1 large (150g) avocado, diced
  • 1/2 cup (75g) shelled edamame, steamed
  • 2 tbsp (15g) toasted sesame seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove (3g) garlic, minced

Instructions:

  1. Wrap the tofu block in a clean towel and place a heavy object on top for 30 minutes to extract moisture.
  2. In a bowl, whisk together soy sauce and maple syrup. Toss the cubed tofu in the mixture, then sprinkle with cornstarch until lightly coated.
  3. Heat neutral oil in a skillet over medium-high heat. Add tofu in a single layer and sear for 2-3 minutes per side until the edges are mahogany-colored and the crust is firm.
  4. Place the chopped romaine or kale in a large bowl. If using kale, massage with a pinch of salt for 1 minute to soften.
  5. Arrange the cooked quinoa, shredded carrots, sliced cucumber, edamame, and diced avocado in sections over the greens.
  6. In a small bowl or mason jar, whisk together olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and minced garlic. Drizzle over the salad and top with toasted sesame seeds.