Seasonal Salad with Crispy Baked Lemon Tofu

For the baked lemon tofu bits:

• 1 (12-ounce) block extra-firm tofu
• 1 (2-inch) piece fresh ginger, peeled and finely chopped
• 3 tablespoons olive oil
• Zest of 1 lemon
• 2½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon white miso
• 1 teaspoon agave
• ¼ teaspoon dried dill
• ¼ teaspoon kosher or fine sea salt
• ⅛ teaspoon freshly ground black pepper

For the lemon vinaigrette:

• ¼ cup apple cider vinegar
• 1 green onion, white and light green parts only, finely chopped
• ¼ cup olive oil
• 1 tablespoon Dijon mustard
• ¼ teaspoon dried dill
• ¼ teaspoon kosher or fine sea salt
• ⅛ teaspoon freshly ground black pepper

For the salad:

• 5 ounces spring greens (about 4 cups)
• ½ cup cooked tricolor quinoa (about ¼ cup uncooked)
• 2 watermelon radishes, very thinly sliced
• 1 avocado, peeled, pitted, and sliced
• 1 cup cooked edamame or peas
• ¼ cup tightly packed chopped fresh mint

1. Make the baked lemon tofu bits: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Drain and rinse the tofu. Wrap it in a clean kitchen towel, set it on the counter, and place a cutting board on top. Add a heavy skillet or pot to press out excess water for about 15 minutes.
3. In a medium bowl, whisk together the ginger, olive oil, lemon zest, lemon juice, Dijon mustard, miso, agave, dried dill, salt, and pepper until smooth.
4. Break the tofu into small, rough chunks with your hands and toss them in the sauce to coat evenly. Spread the coated tofu across the prepared baking sheet in a single layer.
5. Bake for 30–35 minutes, until the tofu is golden and crisp at the edges. Stir once around the 20-minute mark for even browning. Remove from the oven and set aside to cool slightly.
6. Make the lemon vinaigrette: In a small bowl, combine the apple cider vinegar, chopped green onion, olive oil, Dijon mustard, dried dill, salt, and pepper. Whisk well until emulsified.
7. Assemble the salad: In a large bowl or on a serving platter, arrange the spring greens and sprinkle with cooked quinoa. Top with thinly sliced radish, sliced avocado, cooked edamame or peas, and chopped mint.
8. Drizzle the salad with the lemon vinaigrette and toss gently to combine, or serve the dressing on the side so guests can add their preferred amount.

The lemon vinaigrette can be prepared up to five days in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature and stir or shake well before using. For a nutty boost, add toasted seeds or nuts when assembling. To make this salad gluten-free, ensure the miso and any packaged ingredients are certified gluten-free.

Nutrition