Spring Mix Salad with Lemon Baked Tofu

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

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

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

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

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

Drizzle with the lemon vinaigrette and serve.