Ying-Yang Hoisin Glazed Tofu Salad with Microgreens, Blackberries, Beets & Honeycrisp Apples with Bright Orange Vinaigrette

Ingredients for salad

6 -1 1/2 inch rounds of baked tofu
1 large handful of microgreens (for two)
8 Blackberries halved
8 snap peas halved ends trimmed
1/4 honeycrisp apple matchstick pieces
1/4 red beet peeled and sliced into matchstick pieces
2 tbsp sliced Scallion white and green
mari ade for Tofu…see below

Ingredients for hoisin glaze
1/4 cup hoisin sauce
2 1/2 tbsp Soy sauce
1 tsp toasted sesame oil

Ingredients for Orange Vinagrette
1/4 cup fresh squeezed orange juice
1/2 orange zested
1 tbsp agave nectar
1/2 tsp Dijon mustard
pinch black sesame seeds
pinch salt and pepper…Whisk well and refrigerate

Directions for Tofu..brush marinade on rounds ..(1 tbsp toasted sesame 1 1/2 tbsp low sodium Soy sauce 1 1/2 tbsp rice wine vinegar)..and allow to sit refrigerated for at least 1 hour..remove from fridge and brush 1/2 the round with hoisin glaze and hollow out 2 holes in each round using a straw..bake approx 30 minutes at 350 degrees

Arrange salad ingredients evenly between two plates sprinkle with salt and sesame seeds..arrange Tofu slices and drizzle w/orange Vinaigrette..Enjoy!


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