Crisp Apple, Broccoli & Crispy Tofu Harvest Salad

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 7 oz cubed tofu and pan-fry for 7-8 minutes until golden and crispy on all sides. Remove from heat and set aside.

In a small pot of boiling water, blanch 1 cup of broccoli florets for 2 minutes until tender-crisp and bright green. Drain and rinse under cold water.

In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, 1/4 tsp kosher salt, and 1/8 tsp black pepper to create the dressing.

In a large serving bowl, combine 4 cups mixed greens, 1 sliced apple, the blanched broccoli, 1/4 cup red onion, and 1/4 cup toasted walnuts.

Top the salad with the crispy tofu, drizzle with the maple-mustard dressing, and toss gently to combine. Serve immediately.