Spring Mix Salad with Lemon Baked Tofu

Step 1

Grate the ginger, and add to mixing bowl with oil, lemon zest and juice, mustard, miso, agave, dill, salt, and pepper.

Step 2

Crumble up the tofu and add it to the bowl. Stir in the marinde, then transfer to a baking sheet.

Step 3

Bake at 375F° (190°C) for 30 minutes, until golden and crispy.

Step 4

Make the lemon vinaigrette dressing: combine chopped green onions, olive oil, lemon juice, mustard, dill, salt, pepper. Stir to combine.

Step 5

Arrange the salad on a large platter or salad bowl, top with cooked quinoa, baked tofu, edamame, radish, avocado, mint, and pepper.

Step 6

Drizzle with the lemon vinaigrette and serve.

Cook this recipe with me on my YouTube Cooking Show!

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